These healthy flapjacks are a great alternative to shop bought versions laden with sugar. You can change up the ingredients depending on what you fancy but ensure you have a good helping of nuts and seeds to balance out the sugar from the oats and dried fruit. Ideal for an afternoon snack if you need one!
Ingredients:
50g coconut oil
3 tbsp smooth peanut butter
3 tbsp maple syrup
2 ripe bananas, mashed
250g jumbo oats
85g dried apricot, chopped
100g raisin
100g mixed seed (I used pumpkin, chia and sunflower)
100ml hot water
100g mixed nuts, chopped ( I used hazelnuts and almonds)
Method:
1.) Heat oven to 160C/140C fan. Grease and line a 20cm square tin with baking paper.
2.) Heat the coconut oil, peanut butter and maple syrup in a small pan until melted. Add the mashed banana and 100ml hot water, and combine.
3.) Add the oats, dried fruit, nuts and seeds into a large bowl. Stir in the wet ingredients and combine into a wet mixture.
4.) Tip into the cake tin and press into the corners. Bake for 50- 55 mins until golden.
5.) Leave to cool in the tin. Cut into squares and store in an airtight container in the fridge. They will keep for up to 3 days.
Enjoy!
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