The flapjack is a classic British treat, they tend to be a little different in flavour than American granola bars but then share a lot of the same ingredients. Traditionally flapjacks are not a “healthy” food but these toddler friendly flapjacks are dairy & refined sugar free. So you can feel good about offering them as snack or on the go breakfast for your little human (and for yourself)
Banana Peanut Butter Flapjacks (Toddler Approved)
Sarah CBanana Peanut Butter Flapjacks
Sarah C
6 squares
20 minutes
20 minutes
British
Snack
This yummy "healthier" flapjacks recipe is firmly in our rotation. Each week I try to change up the mix-ins to get a variety of nuts, seeds and dried fruits into my toddlers diet without too much extra planning. If you're a peanut free household the recipe also works with cashew butter. You can adjust the amount of maple syrup according to your desired sweetness and enjoy it for a quick on the go breakfast or snack.
After a bit of trial and error I settled on using a combination of quick cook oats and rolled oats, I find that the bars "glue" together a little better with the addition of the quick cook oats, if you don't have them it still works just fine, your bars may be just a little more crumbly.
If you have more mouths to feed you can double the recipe and bake it in a brownie tin or 9" round cake pan.
Ingredients
1 bananas (about 125g)
3 tbsp smooth peanut butter (50g)
40g coconut oil
20-30g maple syrup
75 of rolled oats
75g quick cook oats
20g desiccated coconut
50g mixed nuts blitzed to a chunky powder
50g raisins
50g chopped dried apricots (or chocolate chips)
Directions
Pre-heat the oven to 400F and line the bottom of a 1lb loaf tin with parchment paper (or double the recipe and use a 9” round cake tin)
In a medium bowl mash the banana with a fork and wisk together with the rest of the wet ingredients.
Add the all of dry ingredients in a large bowl and stir to combine.
Pour the wet ingredients into the dry and mix together with a metal spoon until thoroughly combined.
Spoon the mixture into your prepared loaf tin and press it down firmly with the back of a spoon or with clean hands. This helps everything to bind together so you don’t end up with a crumbly mess.
Bake in a preheated oven for 15-18 minutes. Remove from the oven and let cool in the baking tin for 10 minutes. Once they have cooled in the tin you can slide the whole flapjack onto a board to cut into pieces. It’s best to cut them while they’re still warm.
Enjoy warm or cold, store them in an airtight container on the counter for 2 days or in the fridge for up to 5 days.