It can be frustratingly difficult to find a healthy flapjack recipe that isn’t loaded with butter, sugar or syrup. If you would rather not load up on these ingredients, here is an alternative recipe to try.
I whip up a batch of these most days. During school holidays it’s twice a day (note to self: just make a double batch and be done with it!). Here’s why they are so great:
- Very quick to prepare the mixture
- No sugar, syrup or butter.
- Ripe bananas and honey/raisins add the sweetness.
- Oats provide soluble fibre to keep you feeling full up, reduce cholesterol, keep your digestive system healthy and blood sugar levels steady. New oat recipes!
- Berries/Raisins are choca-block full of antioxidants and fabulous phytochemicals
- Seeds/peanut butter are full of protein and good fats.
- For extra protein e.g. as post exercise snack, you can add a scoop of protein powder
Top tip 1 For a seriously healthy and delicious Bircher Muesli breakfast, keep a few of tablespoons in a bowl overnight in the fridge. Add more milk or some yogurt.
Top tip 2 Did you know that the chunkier the oat the slower it is digested and will keep you full up for longer?
Basic Flapjack Ingredients:
150g porridge oats (about 2 handfuls)
handful of whole/chopped/ground up seeds – I grill pumpkin and sunflower seeds then grind in a pestle and mortar
tablespoon of cocoa powder for chocolate flapjacks
1 cup frozen berries (defrosted)
1 tablespoon honey
1 tablespoon peanut butter
Mix all the ingredients together. Put in to cake tin lined with greaseproof paper, or silicone bun cases. You can also make them in to cookies by placing the mixture in cookie shaped blobs on the greaseproof paper.
Bake for about 40 minutes at 170 degrees C. Or until they are browning and you can smell the lovely aroma……..this is my method to check for readiness as I usually forget to look at the time I put them in! Enjoy playing around with variations of ingredients 🙂