Fruit & Seed Flapjacks
The slow-release energy of oats is combined with apple and bananas, your choice of dried fruit and seeds, plus tahini or nut butter. Perfect as a healthier sweet treat or energising snack.
Ingredients
- 60 g butter or coconut oil: see Recipe Note #1
- 250 g rolled oats
- 180 g dried fruit e.g. raisins, sultanas, figs, dates, apricots roughly chop larger dried fruit such as figs
- 100 g mixed seeds e.g. sunflower, pumpkin, sesame
- 2 small ripe bananas
- 1 apple
- 3 tbsp honey or other liquid sweetener see Recipe Note #2
- 2 tbsp tahini or nut butter
- 100 ml boiling water from a kettle
Instructions
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Preheat your oven to 160 C / 140 Fan / Gas 3 and position a shelf in the middle.
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Line a 20 cm square cake tin with baking paper.
Melt the butter or coconut oil in a medium sized saucepan and brush some of it over the paper to grease it.
Set aside the saucepan until step 4.
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Put the oats, dried fruit and seeds in a large bowl.
Cut the apple into quarters, cut out the core and discard. Grate the apple into the bowl.
Mash the peeled bananas then add those to the bowl too.
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To the melted butter or coconut oil remaining in the saucepan, add the honey or other sweetener, plus the tahini or nut butter,
Add the boiling water to the saucepan and stir to combine.
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Pour the liquid from the saucepan into the bowl of oats, fruit and seeds and stir everything together well.
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Transfer the mixture to the prepared tin, pressing down to firm it, then smooth the top.
Put in the oven and bake for 55-60 minutes until golden and firm: turn the oven down a little if the top is browning too quickly.
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Remove from the oven and leave in the tin until completely cold.
Transfer to a board and cut into square flapjacks.
Stored in an airtight container they should keep for at least 5 days.
Recipe Notes
Note #1 Replacing the butter with coconut oil would make these flapjacks entirely plant-based and I see no reason why it wouldn't work. But please note this recipe has not been tested with coconut oil.
Note #2 Alternative liquid sweeteners include maple, agave or coconut blossom syrups or my economical homemade Dandelion Syrup.