I am really enjoying baking healthier versions of old favourites at the moment and I hope you like the recipes 🙂
This is my take on a healthy flapjack and I used banana and honey to get the sweetness instead of refined sugar and replaced the butter with coconut oil. Ripe bananas are so great to use in healthy baking as they are so sweet and it’s a natural source of sweetness! You won’t get the buttery, syrupy taste you get with shop bought flapjack but if you are looking for a healthier snack or breakfast idea, you can’t get better than this 🙂
These take a couple of minutes to throw together and as I am still a newbie to this baking lark, all measurements are made with a cup! Easy peasy! No weighing and measuring things *thumbs up*! 😉
Ingredients
- Rolled oats – 2 cups
- Ripe bananas – 2
- Melted coconut oil – 1/3 cup
- Honey – 1/3 cup
- Dried cranberries – 1/3 cup
- Sliced almonds – 1/3 cup
Directions
- Pre-heat the oven to gas mark 4 / 180 degrees
- Grease some baking paper and line an oven dish
- Mash the bananas in a mixing bowl and add all of the ingredients stirring as you go
- Mix well with a spoon
- Pour mixture into the dish
- Pat down firmly with back of spoon so that the mixture is tightly packed
- Pop in centre of the oven for 45-60 mins – until the top is slightly browned and it’s firm-ish to the touch
- Take out of the oven and leave to cool for 10-20 mins (hardest part as it smells so good)
- Carefully lift out of the dish by the edges of the baking paper and place on a chopping board
- Peel away the edges and check that the flapjack is solid enough (if not, it might need longer in the oven)
- Use a spatula to separate the flapjack from the underneath of the paper and slide onto chopping board
- Slice and enjoy!
Hope you like them 🙂 I am busy working on another recipe for more varieties of these 🙂
With love, Tash 🙂
Happy Healthy Tash 