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Strawberry and yogurt flapjacks by Joe Wicks

Strawberry and Yoghurt Flapjacks by Joe Wicks

These flapjacks are a really simple and healthy treat. Perfect for a school lunchbox or picnic. They really hit the spot for a sweet, yet filling, snack, providing fibre, healthy fats and protein.

“They’re super-quick to make, too, only needing a very short bake to keep them moist and soft. Delicious!”

Joe Wicks


Makes 18

  • 100g smooth almond or peanut butter
  • 100g runny honey or golden syrup
  • 2 tbsp coconut oil
  • 50g ground almonds
  • 200g jumbo oats
  • 40g mixed seeds
  • Pinch of salt
  • 1 egg white
  • 90g dried strawberries, roughly chopped
Yoghurt Coating
  • 50g white chocolate
  • 1½ tbsp coconut oil
  • 2 tbsp natural yoghurt
  • 1 tsp lemon juice

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Strawberry and yogurt flapjacks by Joe Wicks
Step 1

Pre-heat the oven to 200C/180C fan. Line a 23cm square cake tin with baking paper.

Step 2

Melt the almond or peanut butter, honey or golden syrup and coconut oil together in a saucepan over a low heat until smooth.

Remove from the heat and stir in the almonds, oats, seeds and salt. Finally, stir in the egg white and dried strawberries.

Step 3

Tip the mixture into the prepared tin and press out into an even layer. Bake for five minutes until set around the edges but still soft.

Step 4

Remove from the oven and cut into 18 bars with a sharp knife, then allow to cool completely.

Step 5

To make the yoghurt coating, place the white chocolate and coconut oil in a small, heat proof bowl set over a small pan of simmering water. Stir occasionally until melted, then remove from the heat and allow to cool for 5 minutes.

Mix in the yoghurt and lemon juice until smooth. Pour the mixture into a sandwich bag and snip off the corner to make a piping bag.

Step 6

Drizzle the coating over the flapjack bars and leave to set. Store in an airtight container for up to one week.

Joe Wicks yn coginio mewn wok

A huge thanks to Joe for this delicious flapjack recipe!

Credit: Feel Good Food by Joe Wicks, published by HQ, HarperCollins, is out now in Hardback (£20) and eBook


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