Top 3 Sugar-Free Snacks for Autumn – Part 2: Flapjack & Nut Granola

Top 3 Sugar-Free Snacks for Autumn – Part 2: Flapjack & Nut Granola

As I write this, I (with help from Tom) have officially worked my way through eating all of these snacks. The granola would go on overnight oats, porridge or on top of greek yogurt in the morning. Power balls would be stuffed into resealable bags for snacking on at work and a generous slice of flapjack would be eaten the second I or Tom walked in the door after our commute home.

This flapjack makes a large tray and 10-12 generous slabs. I know some people are adverse to additional carbs in their diet, but I take the view that the brain needs carbs and most of us are using our brains in the day. Plus if you’re training for something, then really – you’ve earned it! I’d much rather find myself munching on something I made, with ingredients I’ve selected myself than holding back and then giving in to a ravenous rampage of sweets and dairy milk later!

Davina's Sugar-Free Flapjack

Servings 15 square wedges


  • 200 g Unsalted Butter
  • 250 ml Honey
  • 150 g Chopped Dates
  • 400 g Porridge Oats
  • 100 g Desiccated Coconut


  1. Preheat the oven to 180°C/160°C Fan/Gas 4. Line a large cooking tin with baking parchment. The recommended size is 30 x 20cm - although I use a larger one and just pack it into the corner! 

  2. Put the butter, honey and dates into a saucepan over a low heat. Melt them together, crushing the dates with a spoon so they break up into the butter and honey. 

  3. Stir in the oats and coconut and mix thoroughly. 

  4. Pack the mixture in the prepare tin and bake for 20-25 minutes until golden brown. The flapjacks will still seem soft at this point, but don't worry - they'll firm up once cool. 

  5. Remove the tin from the oven and immediately score the surface into about 15 squares. Leave the flapjack to cool in the tin, then cut into squares. 

When visiting friends, they let me pinch their copy of Amelia Freer’s Nourish & Glow: The 10-Day Plan1. I served this granola over the weekend to friends, including a celiac for whom the store bought granola we had wouldn’t be safe. I’ll admit, I think my friends were a bit skeptical when I produced a Tupperware with this in; however, it is delicious and I even woke up the next day to several messages asking how I made it! Success!

Amelia Freer's Nut Granola


  • 180 g Roughly chopped mixed nuts (unsalted)
  • 1 tbsp Coconut or light olive oil I've also used rapeseed oil
  • 1 tbsp Sweetener, such as honey, maple syrup or coconut sugar
  • 1/2 tsp Vanilla extract
  • a pinch sea salt flakes
  • 1 tsp Cinnamon
  • 1 Zested Orange Optional


  1. Preheat the oven to 170°C/150°C Fan/Gas 3.

  2. Roughly chop the nuts (or pulse a few times in a blender).

  3. Combine all the ingredients in a bowl and tip onto a large baking tray, lined with baking parchment to prevent sticking.

  4. Bake for 15-20 minutes, stirring halfway. Keep an eye out to make sure they don't turn too dark! 

  5. Allow to cool completely, then store in an airtight container for up to 10 days.

This post follows on from Part 1, posted on Monday here, where I featured my favourite Power Ball recipe of the moment. Do let me know if you attempt making any of these as I’d love to find out how you get on or other snack recipes that are your go-to as the weather gets colder!


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