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Weet-Bix™ date flapjack

Serves: 16 pieces
Prep: 10
Cook: 16


    • 350g dates, stones removed, chopped
    • 1/2 cup sultanas
    • 100ml boiling water
    • 100g margarine
    • 2 tbs honey
    • 2 tsp vanilla essence
    • 100g rolled oats
    • 1 tsp cinnamon
    • 1 cup plain flour
    • 1/2 cup sunflower seeds, roughly chopped
    • 1/2 cup pumpkin seeds, roughly chopped
    • 3 Weet-Bix™ wheat biscuits, crumbled


    1. Soak the dates and sultanas in boiling water for 20-30 mins, until softened. Drain away excess water.
    2. Preheat oven to 180°C. Grease and line a 20 x 30cm tin with baking paper. 
    3. Melt the margarine, then add the honey and vanilla. Mix in the dry ingredients, including the Weet-Bix™.
    4. Press half the mixture into the prepared tin. Spoon over the date and sultana mix, spreading out evenly. Top with the remaining Weet-Bix™ mixture. Press down firmly using the back of a spoon.
    5. Bake in oven at 180°C for 30-35 mins or until golden brown. Allow to cool before slicing into squares. Store in an airtight container.

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