I love to try out healthier snacking options as I find snacking the hardest thing to stay healthy on. These flapjacks are great to keep in a tin and grab one when you are in need of a bit food.
They aren’t overly sweet so probably wouldn’t be the best for sugar cravings but I think with a few tweaks you could easily sweeten these up if you wanted to. For the next batch I’m going to add some protein powder and try these as protein bar recipes. This recipe makes about 24 flapjacks and you will need a baking tray, mine was 7″ x 11″ and made quite deep flapjacks, you could try using a larger tray and having thinner ones.
- 370g oats
- 2 large bananas
- 4 tbsp maple syrup
- 40g mixed seeds
- 7 tbsp natural peanut butter
- 4 tbsp coconut butter
Preheat your oven to 200°C (fan 180°C) and prepare your baking tray by lining with greaseproof paper.
Mash the bananas with a fork and add to a saucepan with the maple syrup, peanut butter and coconut butter. Simmer the mixture until it forms a liquid, if you have any large lumps of banana left, mash these up.
Add the oats and seeds to a bowl and pour the saucepan of liquid over the oats and seeds. Mix everything together well until all the dry ingredients are coated.
Transfer this mixture to the prepared tray and press everything down firmly, smoothing over the top with a spatula, making sure the mixture is very compact.
Bake the flapjacks in the preheated oven for 15-20 minutes until the top is starting to brown. Check on the flapjacks by inserting a skewer and checking to see if it comes out clean. If you have quite deep flapjacks they may need longer, if you have used a larger tray and have thinner flapjacks they may not need as long in the oven.