2 cups of oats
3.5 tbsp solid coconut oil (about half stick butter if you don’t want vegan)
4 tbsp maple syrup
2 heaped tbsp of nut butter (peanut butter or almond butter)
5-6 chopped dates or a handful of raisins
Handful of mixed sunflower & pumpkin seeds
*if you’re avoiding nuts use 1 mashed banana instead of nut butter
- Melt coconut oil (or butter)
- Add maple syrup and nut butter to the coconut oil and mix
- Combine oats, dates and seeds
- Pour wet ingredients over dry ingredients and mix (I do this in the baking dish but you can use a bowl)
- Pour into an 8×8 dish lined with coated parchment paper (unless you mixed in the dish)
- Bake 20-25 mins on 180/190C.
- Let rest – the longer it rests the better it’ll bind. Pop in the fridge for 30 minutes to really bind it together
Flapjacks aka granola bars (depending on your geography) regardless of the name, the taste is still the same. Making these is SO worth your time because not only are they delicious, but they’re also extremely versatile. Sometimes I’ll make these flapjacks while the girls are having dinner, and then we have a lovely, homemade dessert as a treat. It takes five minutes to throw together, and the added bonus is I’ve then got breakfast ready to serve the following morning – huge win!
Making flapjacks is also a great ‘kids in the kitchen’ activity. Convince yourself to find an extra five minutes to treat yourself and your family. You’ll be super happy that you did.
Flapjacks are perfect for breakfast, as an after school snack, a post sports snack, or dessert. Oats are alchemy! Don’t we love their magic!!