Here’s a remix of our favourite flapjacks recipe with peanut butter for extra nuttiness and added chocolate chunks, because, well… chocolate.
We’ve kept the sugar low in these but they’re plenty sweet and satisfying thanks to the dark chocolate and cacao powder. Up the honey a little if you’re after a slightly sweeter fix.
The energy and protein from the nut content and oats will see you sorted in any snacking emergency. We love them as a mid-morning or afternoon pick-up.
You will need:
- 60g (1/4 cup) peanut butter (we used Pip & Nut smooth)
- 1 tbsp (15g) coconut oil
- 1 tbsp (25g) honey
- 165g (2 cups) oats (we used jumbo)
- 25g (1/4 cup) dried coconut flakes (optional)
- Pinch sea salt (optional, or if not using salted peanut butter)
- 1 tbsp (25g) cacao power (optional)
- Handful almonds, roughly chopped
- 50g dark chocolate, roughly chopped (we use 80 or 85%)
- 1 egg
- Heat oven to 150°C/300°F/gas mark 2 and grease a small square baking tray.
- In a saucepan over a gentle heat, melt the peanut butter, coconut oil and honey. Cool for 5 mins.
- Mix all the other ingredients together in a large bowl, then pour over the peanut butter mix and stir well.
- Press the mixture into the baking tray, pressing down, and cook for 25 minutes until golden brown and firm. If it browns too much during cooking, cover with foil.
- Allow to cool in tin then remove and allow to cool on a wire rack before carefully cutting into squares.
Store… covered in a cool, dry place or fridge for up to five days. Or freeze for up to two months.
Swap… the peanut butter for almond butter. The cacao for cocoa powder. The honey for maple syrup. The almonds for hazelnuts.
Add… an extra 2 tbsp of seeds (pumpkin or sunflower work well) or a handful of raisins.
Don’t worry if you don’t have… coconut flakes.
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