Feelgood flapjacks

Feelgood flapjacks

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(99 ratings)

Prep: 10 mins Cook: 1 hr


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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  • 50g butter, plus a little extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

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

  • 2 ripe bananas, mashed



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

  • 1 apple, peeled and grated



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

  • 250g rolled oats
    Two piles of oats



    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)


  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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29th Mar, 2016
These were so so delicious. Probably the best flapjack recipe I've ever tried and virtually guilt-free, win win!! My family and friend demolished the batch I made in seconds. Oh and I added coconut flakes to mine for a bit of something extra!
20th Mar, 2016
Made it according to the recipe for the first time, was surprised at how bland it managed to be considering all yummy components. It was softer and more cakey than a flapjack and I think next time I think I'd use the same ingredients to make fruity muffins instead. Recommend checking out the comments below for adding more flavour, don't think I'd make it again myself.
mishchiefmia's picture
16th Mar, 2016
Great recipe, following comments I blended the banana, apricots and raisins in a blender, added a teaspoon of cinnamon and just a splosh of water. I used almond butter as I have a peanut allergy and rice malt syrup.
23rd Oct, 2015
I agree with other comments, definitely not a flapjack but a great snack nevertheless! Stuck to the recipe as stated as I pretty much had it all the ingredients in my cupboard. You could definitely use the recipe as a base and change the fruits/seeds to suit your taste or to whatever you have at home! The flapjacks do taste like they are lacking something, I would definitely made these again as others have suggested with a tsp of cinnamon and grated orange zest. Other than that, it's nice to know you're munching on a snack that's full of goodness :)
19th Jun, 2015
Nice recipe. I agree with other comments though - this isn't flapjack! Makes a great snack or a very convenient breakfast. My dried fruit/nut/seed combo, based on what I had in the cupboard was: dates, apricots, coconut, peanuts, sesame seeds. Great to have another way to use up old bananas, and an apple that was past its best too!
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.
31st Mar, 2015
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
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!
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.
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.


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