Banana flapjacks
Squidgy, chewy, comforting – these are everything flapjacks should be – but healthier! They contain far less sugar than the ready-made kind, and of course when you make things from scratch, you know exactly what you’re getting – real food, with no nasty additives.
Feel free to further reduce the sugar in these by using less brown rice syrup or honey than stated – the banana and raisins add a nice sweetness by themselves.
Makes 24 squares
You will need:
- 2 cups (200g) jumbo oats
- 3 tbsp (around 50g) raisins
- 1/2 cup (70g) pumpkin seeds
- 2 tbsp natural, salted, smooth peanut butter (We use Meridian)
- 2 tbsp coconut oil or good quality butter (We use Lucy Bee coconut oil)
- 2-3 tbsp brown rice syrup or honey
- 3 ripe bananas, mashed
Method:
- Grease or line a small baking tray and heat the oven to 150c.
- In a large bowl, mix together the oats, raisins and pumpkin seeds.
- Place the peanut butter, coconut oil and brown rice syrup or honey in a small pan and warm for about two minutes, stirring, until melted.
- Add the melted mixture to the oats with the mashed banana and give everything a good mix until well combined.
- Spoon into the baking tray, smooth out the surface, and bake for 45-50 minutes until golden brown.
These are good for up to 5 days in an airtight container stored in a dark, cool place. Or freeze for up to 3 months.
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