It’s officially flapjack season. By that I mean, “please wrap me up in front of I’m a Celeb (when does that start?) and feed me warm squidgy foodstuffs until bedtime.” I made these the other day when I was craving something that felt really indulgent but wasn’t. You know when you just want to eat until the cold weather doesn’t bother you anymore? These are great for that. Just add a mug of hot chocolate and a blanket.
These babies are sweetened with dates and bananas so no need for refined sugar unless you want to add some chocolate chips or little pieces of leftover fudge…the latter of which I might have done.
Despite the naughty addition, they are 100 times healthier than your shop-bought flapjacks and they are packed with energy and nutrients to keep you going all day long. Tom and I love them for a grab n’ go breakfast or an after-dinner treat.
They couldn’t be easier to make either – just a tiny bit of prep and you’re ready to go. Baking time is 20 minutes and they can be eaten hot or cold.
These yummy flapjacks can easily be made gluten-free and refined-sugar free, even dairy-free if you use coconut oil instead of butter.
Bananas are a good source of fibre and vitamin B6, dates are little nutrition powerhouses that can help your body metabolise carbs and chia seeds contain omega-3 fats that are essential for heart health.
If you try them, please tag me on Instagram @georgiaadolpho!