I’ve been trying to get back on track with healthy eating following an indulgent Christmas season. There is always time for treats, yet my waistline tells me now is not that time. But, healthy eating doesn’t mean I need to forgo baking!
This week I tested out a recipe from Netmums called ‘banana flapjacks’, but really these don’t have the right consistency to be flapjacks so I’ve classed them as an oatmeal tray bake. For those of you confused by the term ‘flapjack’, in the UK a flapjack is a chewy bar made with oats and golden syrup/honey and not the American pancake.
This recipe is incredibly easy, it’s healthy, inexpensive, and you can adapt it to your own taste preferences and dietary requirements. For instance, swap out the butter with coconut oil to make the bites vegan!
60g. brown sugar
1 tbsp. golden syrup
225g. porridge oats
2 ripe bananas
1 tbsp. mixed seeds
1 tbsp. chopped nuts (I used hazelnuts)
In a saucepan, melt the butter and add the sugar and golden syrup – stir well. Mash the bananas and mix them into the butter mixture.
Add the raisins, oats, and any additional ingredients to the saucepan and mix until well combined. Spread into a parchment-lined baking tray and flatten with the spatula.
Bake at 200C for 15-20 minutes.
Normally flapjacks are cut into fingers, but I ended up cutting mine into generous bite size pieces for portion control (half the size of the fingers pictured above).