The lovely folk at Flahavan's oats kindly sent me a hamper of goodies earlier this week. I love oats and porridge is one of my go to breakfasts to provide me with slow release energy until lunch time. However oatmeal isn't just for breakfast. Oats are super versatile and work just as good for making snacks, adding to smoothies and for use in savoury dishes (i'm thinking of things like veggie oat burgers here).
I am going to Dublin this evening for a few days. When I go away I usually make some snacks to bring with me to help me avoid snacking on processed foods. Yesterday I made these flapjacks for that exact reason. They are not overly sweet as I didn't add honey or maple syrup to the recipe. The bananas and dried fruit provide enough sweetness for me.
They take about five minutes to make and a further 30 minutes to bake in the oven. Enjoy x
2 ripe bananas
1 and 1/2 cups of oats
1 cup of mixed seeds
1/2 a cups of dried fruit
1/2 a cup of shredded coconut
1 tablespoon of raw cacao nibs
1/2 a teaspoon of vanilla extract
Pinch of salt
1. Preheat the oven to gas mark 2 / 190 degrees celsisus.
2. Mash the bananas in a bowl. The riper the banana are, the sweeter they are.
3. Add the remaining ingredients to the bowl and mix well to combine.
4. Line a loaf tin with baking paper and spoon the mixture into the tin. Flaten it using the back of a spoon.
5. Place in the oven for 30 minutes. Once baked, remove from the oven and remove the cake from the tin by lifting out the baking paper with the cake still in it.
6. Allow the flapjacks to cool fully before cutting them into individual flapjacks. Store in an airtight container for up to five days or freeze them for up to three months.
This recipe makes eight flapjacks.