"These Banana Nut Chocolate Flapjacks are oaty, nutty, and packed with wholesome ingredients. Topped with a delightful chocolate and peanut butter swirl, they make for a quick and delicious bake."
Banana Nut Chocolate Flapjack (Vegan and Gluten-Free)
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A Note from Feedfeed
Flapjacks, also known as oat bars or oatcakes, have their roots deeply embedded in British and Scottish traditions. Oats, a staple grain in these regions due to their ability to grow in cooler climates, were ground to make oatmeal. This oatmeal was then used to create a variety of dishes, including what we now know as flapjacks.
This Banana Nut Chocolate Flapjack recipe is a modern adaptation of a traditional flapjack by catering to contemporary tastes and dietary preferences.
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- Recipe Card
Prep time: 10mins
Cook time: 15mins
Serves or Makes: 10 flapjacks
Recipe Card
ingredients
Flapjacks
- 1/2 cup smooth, runny peanut butter
- 3 tablespoons maple or agave syrup
- 1 banana, mashed well (about 100-120 g)
- 1 1/4 cups oats
- 1 1/2 tablespoons puffed cereal
- 2 1/2 tablespoons vegan protein powder
- 1/4 cup chopped nuts (walnuts and Brazil nuts)
- 2 Medjool dates, pitted and chopped small
- 2 tablespoons hemp seeds
- 1 tablespoon ground chia or flax seeds
- Pinch of salt
ingredients
Chocolate Topping
- 3 1/2 ounces (100 g) dark chocolate, chopped small
- 1 tablespoon coconut oil
- 2 tablespoons peanut butter
Method
Step 1
Preheat the oven to 350°F and line a 6-inch square tin with parchment paper.
Step 2
For the flapjack: In a large mixing bowl, add the peanut butter, syrup, and banana. Stir well. Add in the oats, puffed cereal, protein powder, nuts, dates, and seeds with salt. Mix to form a sticky mixture.
Step 3
Press the flapjack mixture into the tin firmly and place in the middle of the oven. Bake for 15 minutes, until golden at the edges and firm to touch.
Step 4
Allow to cool for 30 minutes in the tin, then lift out to cool fully on a wire rack.
Step 5
For the chocolate top: Melt the chocolate and coconut oil together and pour over the flapjack. Swirl on the peanut butter and transfer to the fridge to set.
Step 6
Use a sharp, warmed knife to slice into 10 bars.
Step 7
Enjoy straight away or keep in a sealed container in the fridge for 1 week or in the freezer, wrapped well for 1 month. Allow to defrost before eating.