RECIPE
Easy Peanut Butter Flapjacks
Is there anything peanut butter can’t improve?
Niall Kirkland is back with another deliciously simple bake for you to get stuck into. These gooey peanut butter flapjacks are a super-sweet snack to get you through the long days of lockdown.
There’s something unbeatable about the humble flapjack — those sticky oats are an instant mood-booster, right? And we think the addition of the nation’s favourite nutty spread makes these even better.
Niall’s used honey for a natural sweetener and coconut oil in place of butter, meaning this bake is that little bit healthier — and can be made totally plant-based too. Just use whichever milk alternative you prefer.
https://youtu.be/OMYhbCmYUn8
Ingredients
200g rolled oats - 1 tsp. cinnamon
- Pinch of salt
175g peanut butter - 70g honey
- 25g coconut oil
1 tsp. vanilla flavdrop - 100ml milk of choice
- 100g dark chocolate
Method
- Preheat the oven to 175°C/ 350°F.
- In a large mixing bowl, combine the oats, cinnamon, and salt and set aside.
- In a microwavable bowl, add the peanut butter, honey, coconut oil, and vanilla and microwave for 60 seconds.
- Once microwaved, stir together well, add the milk and mix again.
- Add wet ingredients to dry ingredients and mix together thoroughly.
- Then, transfer the mixture to an 8”x8” baking tray and flatten with a spatula or the back of a spoon.
- Bake your flapjack mixture for 15-20 minutes before removing and allowing to cool for around 10 minutes.
- Next, melt the dark chocolate in the microwave. Once melted, pour the chocolate on top of the baked flapjack and use a spatula to spread the chocolate evenly across the surface.
- Place your chocolate-coated flapjack in a fridge or freezer until the chocolate has set.
- Once set, remove from fridge/freezer, slice into 16 evenly sized flapjacks and enjoy!
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Inclusive of all taxes
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Inclusive of all taxes
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Inclusive of all taxes
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| calories | 172 |
| totalFat | 10 |
| totalCarbohydrates | 15 |
| protein | 5 |
Lauren Dawes Writer and expert
