This recipe came about after relentlessly searching for ‘healthy flapjack recipe’ and getting back seriously unhealthy flapjacks full of sugar (just no butter).
I’m a massive advocate for high protein, low sugar recipes which are full of wholesome ingredients and, if they’re fairly calorie-dense but full of wholefoods, I’m fine with it.
So I decided to give it a bit of a whizz myself to see what could be substituted. After all, a classic flapjack recipe is just oats, golden syrup, butter and brown sugar. The oats are the main bit and are of course the only healthy bit, so they can stay. The rest of the ingredients did, however, need a few tweaks.
The butter I thought could be replaced by coconut oil. It has pretty much the same texture in a bake, with the only downside being the lack of creaminess.
So to perk up the creaminess, I thought to throw in some peanut butter which would not only add that extra bit of texture, but it would also amp up the protein levels.
A flapjack is not a flapjack without super sweetness, which is typically from the brown sugar and golden syrup. And, whilst super delicious, they’re so bad for you that they should never be added to anything, in my opinion.
So instead of golden syrup and brown sugar, I added honey which offers the same gooey texture but with less of the sweeteness. To amp up the sweetness I added cranberries and raisins and a sprinkling of delicious ground cinnamon. For me, this gives the right amount of sweeteness without overwhelming my palate with sugar. Some might need more sugar, to which I’d recommend adding a sweetener or some more honey, but the idea is to keep the sugar as low as poss.
I added the protein powder and sesame seeds to give it a little extra protein punch, and that little bit of extra flavour.
- 2 tablespoons coconut oil (get the raw stuff which actually tastes like coconut)
- 3 tablespoons honey/maple syrup
- 1 tablespoon vanilla protein powder (optional)
- 2 tablespoons 100% peanut butter
- 1 tablespoon cranberries (I use frozen cranberries because they’re cheaper and can keep them all year round)
- 1 tablespoon raisins/sultanas
- ½ tsp cinnamon
- 200g rolled oats (the bigger the oat the better)
- 2 tablespoons sesame seeds
- In a saucepan melt the coconut oil, peanut butter and honey until completely blended. Of course, if you’ve used a crunchy peanut butter there will be peanut chunks left over, but that’s fine.
- Once this is all mixed, take off the heat and add in your cranberries, seeds and raisins.
- In a separate bowl mix together half of your oats and all of your cinnamon (only add half in whilst you’re mixing in the spices just in case you think your mix could use fewer than 200g oats in the later stages).
- Mix the wet ingredients with the dry ingredients and keep adding in the remaining oats until you’re happy with the consistency. The consistency should be thick, but still sticky so it can be pressed into the bottom of a baking tin without crumbling. You’ll get a good idea of this by taking a spoonful and squishing it in your hand to see if it makes a ball without falling apart.
- In a lined baking tray, squish the mixture down so it’s nice and firm like a cheesecake base (because there is no real butter in this, the consistency is more likely to crumble, so this is an important part of the bake!)
- Bake in the centre of an oven at 180c for 15 minutes, or until the flapjacks start to brown at the edges.
- Remove from the oven once finished, and DO NOT TOUCH until at least an hour afterwards. Cutting into it too early doesn’t allow it enough time to set.
- After a long waited hour, chow down on these healthy clean-eating flapjacks!