This week we’re eating… healthier banana, peanut butter and raisin flapjacks

We have an abundance of peanut butter in our kitchen cupboards at the moment. The variety I like – a natural, sugar-free, crunchy style – was on offer… so Cardiff Daddy bulk-bought a little too enthusiastically. I’m not sure if we’ll get it all eaten before the use by date… so I thought I’d use a load of it by making up a batch of flapjacks.

These ones are refined sugar-free and instead of butter use coconut oil, meaning this recipe is naturally vegan and gluten-free (check the oats to be sure).

If you don’t like the raisins just leave them out or replace with any other dried fruit. Other nut butters work just as well. You could also replace a handful of the oats with a mixture of pumpkin and sunflower seeds to provide an extra burst of protein, zinc and magnesium.

These might not quite have the gooey ooziness of the flapjacks most of us are familiar with… but they are sweet enough to satisfy any sugary cravings. I find them a great option for breakfast on the go or as after school snacks for my children.

Here’s how to make them:

Ingredients

400g oats

80g raisins (or other dried fruit)

2 medium sized bananas mashed (the riper, the better)

7 tbsp maple syrup

7 tbps natural peanut butter (I use the crunchy stuff but smooth is fine)

5 tbps coconut oil (plus extra for greasing)

Method

1. Preheat the oven to 200C.

2. Grease a baking tray (the one I use is approximately 30x24cm/12x10inch) with the extra coconut oil.

3. Mash the bananas with a fork.

4. Put the maple syrup, peanut butter, coconut oil and bananas in a saucepan on a low heat until all the ingredients have melted into a liquid.

5. Meanwhile put the oats in a large bowl, add the raisins and mix.

6. Pour the liquid over the oat mixture and gently stir until it is fully coated.

7. Dollop the flapjack mixture onto the baking tray. Use a fish slice or spatula to ensure it is evenly spread and well compacted.

8. Bake in the middle of the oven for 15-18 minutes or until the top is starting to go golden brown.

9. Once cooked, allow to cool for five minutes before transferring to a wire rack. Once cooled completely cut into squares of around 5cm by 5cm.

10. The flapjacks can be stored in an airtight container for around five days.

Let me know if you give it a go in the comments below; on the Cardiff Mummy Says Facebook page or you can tweet me on @cardiffmummy

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