Five-Ingredients Festive Flapjack Stocking Fillers

Christmas is all about the Three F’s – Family, Friends and Food!

My favourite things all wrapped up in fairy lights, cheesy songs and cosy nights in. For the last ten years (at a guess!) I’ve been the Christmas Dinner Queen. I absolutely LOVE cooking Christmas dinner, and I’ll definitely be doing a post later this week on my favourite Christmas recipes to inspire your big own big feasts!

Before we rush ahead to the main event though, there’s plenty of room for cooking up some little treats as delicious stocking fillers. The great thing about homemade gifts is they’re usually pretty cost-effective and they show that you’ve put more time and love into a gift than simply buying a box of biscuits or chocolates from the supermarket.

It’s also great fun to get children involved with (or your boyfriend in my case). This recipe is so simple, and you can mix it up with whatever toppings you like.

The oats are pretty crucial being a flapjack recipe, and if you’re feeling less healthy you can sub coconut oil for butter – but the rest is pretty flexible providing you stick to the amounts of each topping.

I used dried figs, chopped walnuts, mixed seeds and maple syrup but you could use any dried fruits/nuts/seeds/sweetener you like!

Give it a try, these take about 30 minutes in the oven at 180C and then you can pour over melted chocolate and chill before slicing into little bite-size treats and gifting to those who are on the ‘Nice’ list this year.

(You can pack them up in cute little gift boxes like these ones I found on Amazon!)


  • 300g Oats (gluten free work fine!)
  • 300g Toppings* (Dried fruits, nuts, seeds…. I used 100g of each!)
  • 6 tbsp Honey/Maple Syrup
  • 200g Coconut Oil/Butter
  • 200g Dark Chocolate

*Topping Ideas

Dried Fruits – cranberries, apricots, dates, figs, mango, pineapple, apple rings, raisins.

Nuts – chopped walnuts, peanuts, flaked almonds, pecans, hazelnuts, pistachios.

Seeds – pumpkin, sunflower, chia, sesame, linseed.


  1. Melt the coconut oil in a pan and then pour into a mixing bowl.
  2. Add the honey or maple syrup and then add the oats.
  3. Next, add the toppings and mix well to combine.
  4. Pour the mixture into a lined baking tray and bake in the oven for 25-30 minutes at 180C. (Line the tray with baking parchment for easy removal.)
  5. Remove from the oven and melt the chocolate over a hot pan of water.
  6. Pour over the flapjack and chill in the fridge.
  7. Once the chocolate has set, remove the flapjack from the tray and slice into small pieces using a hot knife (pour boiling water over the knife for a super smooth cut!)

Let me know what you think of this recipe – share a picture of your stocking fillers with me on Instagram.

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