For busy mornings on the go, you can't beat a good old-fashioned flapjack to give you all the energy that you need to get your day off to a productive start. This much healthier version is refined-sugar free to ward off those sugar crashes and is packed full of tasty nuts, seeds and dried fruits.
Flapjacks are traditionally made with a lot of butter, sugar and golden syrup, but it's really easy to turn this humble oat-based snack into something that's nutritionally a lot better for you. The key to making healthier flapjacks is to ditch all of that added refined sugar and replace it with dried fruits like Dates and Raisins. There's still a lot of natural sugar present, but the fibre content of the fruit helps to lower the spike in insulin and slows down the speed at which the body digests carbs, so you shouldn't experience the fatigue that comes with a sugar crash later on as your energy levels will be more stable. Dates are also surprisingly low GI (Glycemic Index) which is why I love to use them in my recipes (plus they taste amazing!).
You'll still need to use some kind of fat to keep the flapjacks from falling apart - don't be tempted to make low-fat flapjacks because they will just crumble to pieces when you try to pick them up (trust me, I've tried!) and they'll have an awfully dry consistency and bland flavour. Instead of butter, you can simply use Coconut Oil which will work in the same manner and allows vegans to tuck into these tasty treats too!
I love making a big batch of fresh Flapjacks on a Sunday evening, ready for the week ahead. They make brilliant 'grab and go' snacks for busy commuters and families alike, and you can use any combination of your favourite nuts, seeds and fruits so have fun experimenting :)
Ingredients (makes around 8-12 depending on how big you want them)
- 125g Jumbo Oats
- 80g Medjool Dates (pitted)
- 120ml Water
- 50g Almonds (or any nut of your choice)
- 75g Mixed Seeds (I used a combo of Linseed, Pumpkin and Sunflower)
- 35g Raisins
- 2 tbsp Coconut Oil (melted)
- Pinch of Ground Cinnamon
- Pinch of Sea Salt
Method
- Line a baking tray or brownie tin with greaseproof paper and preheat the oven to 180C / Gas mark 4.
- Add the Medjool Dates and the Water to a food processor or blender and blend until they've formed a sticky paste.
- Scoop out the date paste and transfer it to a large bowl. Add all of the remaining ingredients except the Coconut Oil and stir until combined.
- Next, add the melted Coconut Oil and again stir thoroughly - everything should now be coming together nicely.
- Carefully transfer the Flapjack mixture to the lined tray and push everything down as hard as you can, using a spatula to smooth down the top. Try to get the mixture as compact into the tray or tin as possible.
- Bake in the oven for 15-20 minutes until the top starts to turn lightly golden brown.
- Allow to cool and then cut into slices - enjoy!
Storage tip: Keep the Flapjacks in an airtight container for up to 3 days.
Do you like healthier Flapjacks?
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