There’s almost nothing better than flapjacks. That buttery, sugary, syrupy deliciousness is melt-in-the-mouth perfection. Thankfully, I recently discovered giving up butter and sugar doesn’t mean you have to give up flapjacks.
My version keeps the porridge oats but replaces the butter and sugar whilst adding a nutty dimension with ground almonds, coconut oil and seeds. Beware, they are a little more crumbly than their all-butter equivalents.
The oats release energy slowly meaning you’ll feel full right up until dinner and overcome that mid-afternoon “I want to fall asleep at my desk” slump. Plus, the nuts and seeds raise serotonin levels meaning they have anti-depressant qualities and get you feeling great without the inevitable low after a sugar rush.
- 180g porridge oats
- 5 tbsp ground almonds
- 4 tbsp sunflower and/or pumpkin seeds
- 6 tbsp coconut oil
- 4 tbsp cashew and/or almond butter
- 6 tbsp maple syrup
- Preheat the oven to 180°C. Grease and line a 9″x9″ baking tin.
- Mix the dry ingredients together in a bowl.
- Melt the wet ingredients in a saucepan on a low heat, and stir until fully combined and foaming slightly.
- Pour the wet ingredients in with the dry and stir well, making sure there are no completely dry clumps left.
- Transfer the mixture into the tin and flatten the surface so it’s nice and even.
- Bake for around 15-20 mins, or until the top is golden brown. Take out to cool, then cut into squares or fingers.