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- Dish type
- Biscuits and cookies
These flapjacks are lower in fat than most.
260 people made this
- 110g (4 oz) porridge oats
- 110g (4 oz) caster sugar
- 1 dessertspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon bicarbonate of soda
- 100g (3.5 oz) sultanas
- 225g (8 oz) mashed bananas
- 4 tablespoons skimmed milk
- 2 egg whites
- 1 teaspoon vanilla extract
MethodPrep:5min ›Cook:35min ›Ready in:40min
- Preheat oven to 180 C / Gas mark 4.
- Mix together dry ingredients. In a separate bowl mix together bananas, egg whites, milk and vanilla. Combine and beat all together.
- Bake in a 23x33cm (9x13 in) pan, which has been lightly greased or lined with baking parchment, for about 35 minutes. Cool and cut into bars. You may sprinkle with cinnamon and sugar, if desired.
Reviews & ratingsAverage global rating:(164)
Reviews in English (131)
Used different ingredients.We love these in my household ... it's become a regular for us. try using half caster sugar and half brown sugar. Finally, I add 1/2 teaspoon of almond extract ... gives it a nice flavour.-21 Jul 2008
Altered ingredient amounts.I've made these twice now for my twin toddlers. The first time the taste was great, but as everyone said, they were pretty crumbly. But they were good enough that I didn't want to give up so the 2nd time I added 4tbsp flour and substituted about 5tbsp dark brown sugar for the caster sugar. This time they definitely came out a little denser but very moist and flavourful. they've been a hit -- easy to cut, pick up and eat with sticky little hands. Thanks for a great idea. I think I'll try adding a nut butter next time.-21 Jul 2008
Used different ingredients.Left out the baking powder because what's the point of it? Used half light brown sugar and half white. Added a big handful of cashews and omega seed mix. Yummy!-05 Apr 2011
I swapped the vegetable oils for coconut oil, wasn't as greasy/squidgy,very useful for getting the kids to help/eat snacks with less sugar.
Wonder what the calorie count is like? They are delicious though!!
Cherry321 20/02/16 17:50
Easy to make. Bit squidgy, but tasty.
0ryx 23/06/15 17:16
Followed the recipe ( except halved the dates) but they turned out very stodgy! Very tasty though.
Foxyloxy66 23/02/15 08:39
These were way too sweet witht the amount of dates recommended. I'd use less dates next time or swap for apricots or raisins. I added roasted seeds & nuts. A nice recipe if looking for sugar free flapjacks.
Ps: I'm using them as one way to get my dates in! Apparently they are good to eat pre-labour! )
LondonBOB 23/01/15 11:15
Thanks you for this recipe! So good to find a healthy version. I also used coconut oil and I blended my dates and banana, oil and essence together so that it was like a paste. I added. Roasted hazelnuts and seeds too. Question: are they freeze able?
Are these flapjacks suitable for freezing? Could the veg oil be replaced by sunflower oil?
kvgcliff 27/01/14 12:29
I love this recipe which eradicates added sugar. I used coconut oil (melted) instead of Veg Oil & I only had dried figs so I used these chopped up instead - I love the texture & flavour of these. I also added mixed seeds (sunflower, pumpkin & sesame) & some dessicated coconut and considering I added almost 100g extra of dry ingredients they have bound together very well (I prb used just over 80 ml of oil but not much more). I really pressed mixture firmly into tin. Taste so much cleaner than standard butter sugar & syrup FJ's. A winner for me. Family will test later :)
katieharris 21/01/14 21:08
Absolutely delicious!! will definatly be making these again :-)
lamprey42 11/01/14 07:56
Very easy and tasted great. Can't believe how sweet they were just using fruit. Our year old twins loved them.
tanyatanya 05/08/13 21:43
Yummy and easy to make. Forgot to add vanilla and they still tasted good.
sunnydays81 06/05/12 19:06
Love this recipe and my little boy loves it too, so much so that I have to hide it after I have cooked it!! As well as dates I add any other dried fruit that I have in the cupboard too, dried cranberries are a favourite, I also sometimes add desiccated coconut or cinnamon too!! Very yummy!
mumramum 20/07/11 18:53
i made these with oatmeal instead of oats - they turned out a bit like the porridge bars you can buy, they tasted good to me and sweet enough. im planning on trying them with apple added too next time. they did the trick at staving off my huge breastfeeding appetite and meant i didn't eat my usual half packet of chocolate biscuits so thumbs up from me.
istillpassthepenciltest 18/03/11 16:12
These are AWESOME. Not only do I feel like I'm feeding my 2 something vaguely healthy but I could easily eat the entire lot myself. I used bananas that had gone completely black on the outside and they are deliciously yielding.
turdass 09/03/11 14:04
Made them and whilst they were okay-ish, still didn't enjoy them thaat much. I think we need the sugary hit that comes from ordinary syrupy flapjacks.
Elena67 08/03/11 15:10
thanks for the 'cup' advice. These are fab - my 8 month old absolutely loves them. We adults like them too, but our taste buds are corrupted by all the years of sugar so they're a little bit 'healthfood' for my taste!
Teaandcakeplease 05/03/11 09:34
I doubled the quantity for my tin so they were about 2cm thick and only cooked for 20 mins. I used madjool dates and corn oil. I then took them out (they still looked soft, but that's ok) waited 10 mins and then gently cut them into oblong bars. I then left them until completely cool before removing from the tin.
vintageteacups 02/03/11 17:46
Something must have gone wrong - mine were lvoely on the top but soggy and mushy underneath, despite there only being a thin layer as there didn't seem to be enough mixture to fill the tin. I liked the naturally sweet taste though - way nicer than with syrup/sugar - much more healthy. The oil didn't feel healthy though! Kids wouldn't try them so can't comment on success with them!
bebejones 01/03/11 09:51
Just made these this morning, don't think my bananas were big enough as the mixture wasn't very moist! Added a tiny splodge of honey to help! Absolutely delicious, yum!
chrissynou 28/02/11 08:46
Wow! Forgot to get the dates but thought I would try to make them with sultanas (roughly chopped). They are fab so you can probably make them with whatever dried fruit you have. I also used cinamon instead of vanilla essence. Finally I added a handful of sunflower seeds for a bit of crunch. No extra sweetness needed - just great. Thanks MaeBee you have reintroduced the flapjack to our house - felt too bad to make them before - all that butter and sugar.
ballinderrymum 27/02/11 18:43
really nice - far too nice actually :) everyone in family liked it.
pemb2731 25/02/11 14:50
Elena67 - in general a cup is around 250 ml, I think. However, most recipes that call for a cup are quite flexible - just try to use the same cup throughout! I always go for a small mug :)
Why spend time chopping dates when they come in packs already chopped and they usually work out cheaper than the packs of whole dates. Slight amount of rice flour used to stop them from sticking in the packet. I use them for muesli, cream cheese with date and apple sandwiches. Delicious and quick. Will be trying the recipe and sounds really good and easy.
Sound lovely - but what's a cup? A teacup? A mug? Advice please, so I can try them out on the boy!
tigger15 25/09/09 14:00
Really great and tasty. I supplemented with a few dried apricots as not enough dates. The only hard work was chopping the dates.
EffieGadsby 30/04/09 17:04
These are so good! Amazingly tasty, considering they have no sugar and not much fat. I'm made them a few times, and have also replaced dates with sultanas, oil with melted butter, and chucked in 1tbsp honey for extra taste.
feva 04/04/09 16:41
Brilliant. So easy to make. My 15mth old loves them. He is really picky, so it is great to find something that he loves that is filling - means a good nights sleep for me! DH not so keen - too healthy!
These are fabulous! Really great. DD (13 months) *loves* them. Thanks for posting this!
Buckets 02/04/08 13:09
Just made these, can't believe how nice they were! Far easier than normal flapjacks too.
the kids and adults ratings got swapped for some reason! kids: 10 adults: 7 is what i meant.
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Healthy Banana Flapjacks – dairy free & gluten free
These banana flapjacks are super easy to make, really healthy, juicy & delicious!
They are naturally sweetened by the banana so they are definitely better if you use really ripe bananas as it makes for a sweeter more banana’y flapjack.
They are great for breakfast with a dollop of coconut Coyo yogurt, if you’re on the go, or as a snack an hour before a workout. I have made these many times and always take them on hikes with me for slow release energy.
This recipe changes all the time I literally throw in whatever I have in my cupboard. I sometimes make them really nutty and add lots of peanut butter, other times more dried fruit & seeds.
These flapjacks are dairy, gluten and vegan.
Here’s my basic recipe which can be tweaked depending on what you fancy adding in! Enjoy…
I hope you like this my recipe if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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Healthy Banana Coconut Flapjacks
So every year my mum decides to give up sugar for lent, and every year she succeeds.
Yeah, I don’t know how she does it either…
Needless to say, this always gives me the challenge of baking tasty (and at least kinda healthy) things that aren’t laden with refined sugar. That’s how creations like these banana coconut flapjacks are born!
These were inspired by fellow UK blogger Deliciously Ella‘s flapjack recipe, but naturally there have been some tweaks and additions!
For something so wholesome (and accidentally vegan and gluten free!) these flapjacks are surprisingly satisfying. Crisp and chewy with crunchy seeds and a subtly sweet banana and coconut flavour, it’s hard to believe that these little bars of goodness are actually healthy. Even my mum, who is always the first to avoid health foods if she can, has raved about these!
These healthy banana coconut flapjacks are also wonderfully customisable, you can add dried fruit, extra nuts, chocolate chips or anything you like to them. I’m sure a drizzle of chocolate or caramel wouldn’t go a miss either! Basically what I’m saying is: they’re tasty, they’re good for you and you should totally make some.
You’ll need to start by preheating your oven and greasing and lining a 20x20cm or 8 inch square cake tin.
Pour your oats into a large mixing bowl.
Add your chosen nuts/seeds and the desiccated coconut to the oats. I chose to use pumpkin seeds here because I love the taste of them when they’re slightly toasted, though I’m sure sunflower seeds or any kind of chopped nuts would work well too!
Next, mash up some nice ripe bananas until smooth.
Place the mashed bananas into a saucepan along with some nut butter of your choice (a neutral tasting almond or cashew butter would be best, but in this case, I used my staple crunchy natural peanut butter), some maple syrup and some coconut oil (or butter, whatever you have handy!).
Set this over a low heat until they’re all melted together.
Add the melted ingredients to the bowl of oats, seeds and coconut and stir to combine.
Once fully incorporated, tip the flapjack mixture into your prepared tin and flatten down firmly with a spoon, spatula or fork.
Place the tin of flapjack mixture into the oven to bake until firm and browning lightly at the edges.
Leave the healthy banana coconut flapjacks to cool in the tin for at least 15 minutes before slicing them into 16-20 squares or bars.
I really hope you enjoy these healthy banana coconut flapjacks, they’re so quick and easy to make and keep for up to a week in an airtight container. They’re handy snacks or a quick breakfast, and hey, anything that tastes this good and is reasonably “healthy” at the same time should be cherished!
Fruit and Banana Oat Sachet Flapjacks
It has been an absolute hot minute since a homemade banana based flapjack has graced my taste buds. Can you believe it? Well, do not fear my fellow overripe banana loving friends because this hiatus was swiftly grounded to a halt this week, bringing a very Monday-ish Monday, to a glorious end. Detouring into a well known supermarket in town on my way home from work, the gravitational pull of our spotted fruity friend was too much to avoid. Add to that the free box of unwanted Quaker Oat sachets I was given at the weekend, it was a match made in unavoidable heaven am I right? Yes, yes I am.
Normally, it is up to us to add flavours to our banana flapjack quests because lets face it: oats taste like, well, oats (which is nothing?) and as much as I love the humble banana, I do not want a solely banana flavoured flapjack. The bananas provide us with their natural sweetness and binding ability to help us avoid using extra butter and sugars etc to create our moist morsels. However, on that sunny April Monday evening, still wearing my work clothes because flapjacks were more important than showering straight away, the ever familiar sachets from probably one of the most well known oat brands around had already graduated from flavour town with raspberry, apple and acai. Vibrant colours of deep red and lighter pink along with a strong and sweet smell of fruit, this little flapjack hack was off to a flying start! Plus, you will be pleased to know, once the oven beeped and the wire rack was adorned with our favourite snack, I rewarded myself with a hot bath!
These flapjacks are super easy to throw together and bake, but you want to know the best part? You can use your favourite flavoured oat sachet! There are so many different flavours available from so many different brands, the options seem almost endless for your flapjack creations whilst the recipe measurements remain the same. Being vegetarian and dairy free as well, this latest batch of banana flapjacks will please nearly everyone’s hungry stomachs. If you want to make them vegan, just swap the honey for your favourite vegan sweetener alternative.
Reader Raves: Banana Oat Snack Bars
I originally shared this recipe on my old blog, where it received a ton of helpful feedback:
These are delicious! I also made a pumpkin version. Just substituted pumpkin for the banana and added a bit of extra honey and some pumpkin pie spice. YUMMMMMMM.
I made these last night and they are amazing! My two year old and I both LOVED them! Having liked them so much (plus the fact that I love experimenting), I did another variation of them today that was great – I added 1/4 cup of peanut butter instead of the oil, and chocolate protein powder instead of the flour. The banana/chocolate/PB combo was awesome – Not allergen free, but I’m sure even more modifications could be made to make it friendly ?
Just thought I’d come back and say that lately, we’re making these weekly! My son loves them. I reduce the oats to 1 c and added 1/4 c of ground flaxseed. For flour, I use Buckwheat. And I add some Ghiradelli 60% dark chocolate chips ? I bought a bag of the cheap, ripe bananas and mashed them and froze them in pairs. I just take the bag out and let it defrost in the fridge, then use in the recipe. Easy!
Little Recipes from Little People
Hey guys! This is my first ever post on this new blog of mine. Today I baked some flapjacks, taken from one of my favourite recipe books Deliciously Ella. I have no made this before and modified this recipe slightly and this is what I thought about the recipe!
For this recipe you will need.
360 g of oats (I used about 300 and it was still too many oats to me! I would use less than this!)
6 tablespoons of maple syrup
6 tablespoons of cashew nut butter (I used on tablespoon of almond butter and five table spoons of peanut butter and it tasted delicious!)
4 tablespoons of coconut oil
First put oven onto 200 degrees Celsius for a normal oven or 180 for fan/
First put all the oats into a mixing bowl, then mash the banana into a smaller bowl.
You then want to tip the bananas, coconut oil, nut butter of choice and maple syrup into a saucepan like this.
As you can see, the flapjacks are extremely crumbly. I cannot put them away because they just fall to pieces so they are just going to have to stay out until they are eaten (which wont take long believe me.) These are so delicious and I will make again, but this time with much less oats!
Banana & Orange Oat Toddler Bites
- Author: Ciara Attwell @ My Fussy Eater
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 11 1 x
- Category: Snacks
- Cuisine: European
Make these delicious and healthy snacks for kids with just three simple ingredients. Great for toddlers and weaning babies with a few teeth!
- Preheat the oven to 170c / 340f and line a baking tray with parchment paper or a non stick silicone sheet.
- Mash the banana in a bowl with a fork. Add the orange juice and mix well. Then add the oats and mix together until everything is well combined.
- Take one tablespoon of the oat mixture, shape into a round cookie shape and place on the baking tray. Repeat with the remainder of the mixture. I made 11 bites from this.
- Bake in the oven for 10 minutes. Allow to cool on a wire rack.
These bites will keep in an airtight container for 2 days.
They can also be frozen. Wrap each bite individually in parchment paper and place them all together in a freezer bag. To defrost simply take out of the freezer and leave for 2 hours. They can also be warmed in the oven or microwave.
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What do you need to make these flapjacks?
You’ll need very little to make this recipe. It’s perfect for people starting to experiment with baking because it can’t go wrong.
I use a food processor to make this recipe. It’s very handy for making all manor of recipes from my chocolate tiffin to bliss balls and pastry. The various attachments make it ideal for preparing vegetables for dishes like coleslaw and it makes light work of grating cheese too.
You’ll also need a mixing bowl, dish to bake them in and airtight container to store them in. I use these containers to store all my baked goods in because they help to extend the shelf life of them.
Oh and if you like this recipe you might like to sign up for my free recipe booklet. In it you’ll find recipes for gluten free pastry, bread, pizza, Yorkshire puddings, Victoria sponge, pancakes and gingerbread.