Feelgood flapjacks
By Cassie Best
These healthier oat bars use bananas and apple to bind the mixture, so you can cut down on the fat and sugar
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Prep:10 mins
Cook:1 hrs
- Easy
Nutrition per serving
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kcal 218
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fat 8g
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saturates 3g
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carbs 29g
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sugars 17g
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fibre 4g
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protein 6g
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salt 0.1g
Ingredients
- 50g butter, plus a little extra for greasing
- 2 tbsp smooth peanut butter
- 3 tbsp honey or maple syrup
- 2 ripe bananas, mashed
- 1 apple, peeled and grated
- 250g rolled oats
- 85g apricots, chopped
- 100g raisins
- 85g mixed seeds (we used pumpkin and sunflower)
Method
Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.
Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.
