An all rounder snack to take you from 11am coffee time to that pre-workout pick-me-up. I absolutely love the crunch of these little flapjack bites, and they’re not too crumbly either so a win-win!
Peanut butter flapjack bitesPrint This
- 3 ripe bananas
- 200g oats
- 50g dried blueberries/raisins/chopped apricots
- 40g pumpkin seeds
- 40g sunflower seeds
- 1 tbsp of melted butter or coconut oil
- 3 tbsps of peanut butter/almond butter/OR tahini
- 2 tbsp (approx 30g) maple syrup or honey
- 1 tsp cinnamon
- 30g of dark chocolate
Preheat the oven to 180ºC. Grease and line a square baking tray with baking parchment.
In a mixing bowl, mash the bananas with a fork until smooth. Add the oats, dried fruit, and seeds and stir well.
Add the melted coconut oil or butter to a bowl with the peanut butter, maple syrup, and cinnamon and mix thoroughly.
Pour the peanut butter mixture over the banana and oats, and stir until everything is well combined.
Transfer the mixture into the lined baking tray, spread and press down to an even thickness. Bake in the oven for 35–40 minutes until cooked through and golden brown.
Carefully turn out onto a cooling rack and allow to cool.
Before you slice, into bitesize pieces, melt the dark chocolate and drizzle over the top. Pop into the fridge for 20 mins to allow the chocolate to slice.
Slice into 16 squares. These can be stored in a sealed container for 4-5 days or can be frozen (for a rainy day) for up to 3 months.