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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jeanetteski
24th Apr, 2013
5.05
I thought these were really nice. I could not taste the banana, but I would have prefered to actually. I added some whole almonds as I did not have enough seeds and I think the texture was better for adding them, but overall a lovely, healthy cakey flapjack.
laurabee
22nd Apr, 2013
5.05
This was lovely - my son has a peanut allergy so just added more honey and left out the peanut butter. Great!
alisoncox
22nd Apr, 2013
2.05
These are ok but nothing special. Prefer other recipes. Not sweet enough for me. Husband did not like the taste of banana, (but I could not really taste it). Son wanted to know why we could not have eaten normal recipe. Great recipe if being so healthy is important but would prefer different recipe or use more sugar/honey/syrup. Not a disaster but wont be doing again either.
kirstyp1548
22nd Apr, 2013
5.05
I have had a stock of bananas in my freezer for a while from when they have gone past the point of when I will eat them as a snack (little fussy with my bananas). I've been looking for a recipe other than the usual banana bread to make with them. I tried these last night and am so impressed, very easy to make and tasty. A welcome replacement for the usual sugary cereal bar. I will be making these more often and will try them with different dried fruit. Also if you are not a fan of the banana smell or taste, don't worry because apart from when you are handling the banana in the cooking section, you can't actually taste the banana. However, this may be because my bananas had been frozen.
lulu007's picture
lulu007
18th Apr, 2013
Can you do this without the banana????
bowdenei
16th Apr, 2013
5.05
Everyone liked these and asked for the recipe. Just changed the regular apricots for unsulphered ones as I don't like the chemical after taste from the bright orange ones. Nice and moist.

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