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Plum Flapjacks

Updated: Feb 4, 2019

Flapjacks are just healthier oat bars. I used bananas and plums to bind the mixture, so you can stay on top of your added sugar and fat.

Did you know…

Oats are among the healthiest grains on earth.

Plum flapjacks

They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants. Oats can benefit to weight loss, lowering blood sugar levels and a reducing risk of heart disease.

The nutrient composition of oats is well-balanced. They are a good source of carbohydrates and fiber, also contain more protein and fat than most grains.

Oat groats take a long time to cook. For this reason, most people prefer rolled, crushed or steel-cut oats. Where instant (quick) oats are the most highly processed variety. While they take the shortest time to cook, the texture may be mushy.

Oats are commonly eaten for breakfast as oatmeal, which is made by boiling oats in water or milk. Oatmeal is often referred to as porridge. They’re also often included in muffins, granola bars, cookies and other baked goods such as Flapjacks…


Plum Flapjacks




10+60 minutes




Plum Flapjacks
  • 50g butter plus a little extra for greasing

  • 2 tbsp peanut butter

  • 3 tbsp hone or maple syrup

  • 2 ripe bananas mashed

  • 1 cup plums

  • 250g rolled oats

  • 85g dried apricot, chopped

  • 100g raisin

  • 85g mixed seed (we used pumpkin and sunflower)

You may substitute plums for any oteh stone fruit or same amount of grated apples.

  1. Heat oven to 160C/140C fan/gas.

  2. Grease and line a 20cm square tin with baking parchment.

  3. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted.

  4. Add the mashed banana, plums and 100ml hot water, and mix to combine.

  5. Tip the oats, the dried fruit and the seeds into a large bowl.

  6. Pour in the combined banana and apple and stir until everything is coated by the wet mixture.

  7. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin.

  8. Cut into 15 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days. You may as well freeze them in single portion.

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