Chocolate, ginger and pecan flapjacks

17th October 2020

I’m bringing an autumnal twist to your usual flapjack with the help of some ginger and mixed spice.

I love coming up with recipes based on what’s in my cupboards. That way I eliminate waste and I actually feel accomplished knowing I’ve successfully baked something super tasty. This recipe started with two extremely ripe bananas sitting in my fruit bowl and I didn’t want to make a banana bread! I’ve used bananas before in a flapjack recipe. It helps keep the flapjack moist, and also adds some natural sweetness, therefore needing less butter and sugar, which makes it overall lower in calories… WIN!

I’ve been craving some autumnal flavours recently and wanted to add some of those into this recipe. I always have lots of nuts in my cupboards and thought buttery pecans would work perfectly in this so I straight away, set them aside for this recipe. Also I’m loving ginger!! Ginger in baking is so incredible, a little warming kick, I love it! I also added a little mixed spice, just to accompany the ginger and to add that little autumnal twist. Finally chocolate… just a little melted chocolate spread over the top to seal the deal. A perfect flavour combo.

I love making soft flapjacks, they remind me of the supermarket ones my mum used to buy from the bakery. This is why I opted for just golden syrup to sweeten and bind the flapjack and not make it too hard.

I absolutely love these with a cup of tea in the afternoon while I’m doing some admin. If you give these a try, do let me know! And don’t forget to tag me in your photos on socials!

Chocolate, ginger and pecan flapjacks

Recipe by Sarah's Healthy Kitchen


Prep time


Cooking time






  • 90g unsalted butter

  • 90g golden syrup

  • 2 ripe bananas

  • 2 tsp ginger powder

  • 1 tsp mixed spice

  • 250g rolled oats

  • 100g pecans, chopped

  • 50g dark chocolate


  • Preheat oven to 180°c and line a square tin with parchment.
  • Add the bananas to a bowl and mash with a fork until smooth.
  • Add the butter to a saucepan until melted, remove from the heat, then add the golden syrup, mashed banana, ginger and mixed spice and mix together. Add the oats and chopped pecans, and mix again until evenly coated.
  • Spoon into the prepared tin and bake for 20-25minutes.
  • Allow to cool in the tin before removing. Carefully melt the chocolate then drizzle or spread over the top.

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