Feelgood flapjacks

Feelgood flapjacks

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(70 ratings)

Prep: 10 mins Cook: 1 hr

Easy

Makes 12

These healthier oat bars use bananas and apple to bind the mixture, so you can cut down on the fat and sugar

Nutrition and extra info

Nutrition: per flapjack

  • kcal218
  • fat8g
  • saturates3g
  • carbs29g
  • sugars17g
  • fibre4g
  • protein6g
  • salt0.1g
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Ingredients

  • 50g butter, plus a little extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp smooth peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 3 tbsp honey or maple syrup
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 ripe bananas, mashed
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 1 apple, peeled and grated
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 250g rolled oats
    Two piles of oats

    Oats

    ohtz

    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 85g dried apricot, chopped
  • 100g raisin
  • 85g mixed seed (we used pumpkin and sunflower)

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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CatJam
7th Jun, 2015
I really like these. Not like normal flapjacks. A bit more bread like but I like them. I used almond butter as I'm alergic to all other nuts and 50g of coconut oil instead of butter to make it healthier. I put some chopped almonds in for a bit of crunch and you can use any dried fruit. I used apricots and dates as well as the seeds. Really tasty and freeze well. I also reduced the amount of water to about 30-50ml following the advice of other reviews and 1tsp of cinnamon and grated orange zest, good tips from other reviewers. I've made one batch with raw honey and one with pure maple syrup. I think the maple syrup makes them a little sweeter compared to the honey.
IzzyWizzyBizzy
31st Mar, 2015
3.05
Thought these were ok, I have to agree with other comments regarding the texture - more bread pudding than flapjack and I even left out the 100ml of water to avoid it. That being said, the flavour is nice - sweet from the fruit but not overly so. Wish I had remembered to follow the tips here to add some cinnamon, will try to remember for next time. My fruit/veg-phobe 2 year old absolutely loved them without realising mummy was sneaking a load of fruit into him! No added sugar, high fruit content, filling = perfect toddler snack.
christinelove's picture
christinelove
28th Feb, 2015
As suggested by other bakers, I added cinnamon (1tsp) and less water (60ml). I also used dried cranberries and sultanas as didn't have apricots or raisins. Had a wee taste before putting in the tin and decided to add grated zest of an orange. Bingo! They were great! Altogether a very flexible recipe. Will be naughty and try chocolate chips!
brattanc
8th Feb, 2015
I made these as a treat for my running club. They went down very well after our race, there was only a few crumbs left. Will be making them again. Very easy to make too.
bikerbell
7th Feb, 2015
I'm Afraid I didn't like these at all. Husband thought they were like bread pudding and so ate nearly the whole lot in one evening! Won't be making again.
jess7384
17th Jan, 2015
Added some cinnamon and a touch of nutmeg and ginger to complement earthy flavour. Used semi dried cranberries (as I had them) instead of apricots. I enjoyed these but the texture was a bit gooey in the middle so next time I'll add less water, if any.
Jost
22nd Sep, 2014
Yum! Love this recipe! Just added tsp of cinnamon, delicious
carlpettman
31st Jul, 2014
I didnt have all of the ingredients listed above, so using the recipe as a base I used, one banana, saltanas, walnuts toasted sesame seeds, ground ginger and homemade plum jam. Instead of water I used home made cider.
MrsDomican
25th Jul, 2014
Found this recipe whilst looking for a way to use up ripe bananas that wasn't banana bread. Looked really good & quite easy to get my toddler involved. We didn't have many of the right ingredients but i'd already said we'd make them! We had no peanut butter so used Nutella, porridge oats instead of rolled oats, no raisins so used mini marshmallows and added an extra mashed banana. May have made added a few calories. Still tasted yummy, especially the apricots and bananas. Hold together well too. Highly recommend this recipe as it appears you can change ingredients very successfully!
cupcakemom
21st Jul, 2014
4.05
Delicious will be making them again I didn't have apricots so I just added some extra raisins and mixed fruit yum

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