This is a popular combo, banana and oats. However, usually with flapjacks you also get a ton of refined sugar and butter, and sometimes preservatives and additives. I wanted as much whole food as possible, suitable for gluten intolerant people like myself, and those with nut allergies. You will see I have used seeds, which are fine for all but a few people. I grind them up sometimes as my daughter is fussy, I prefer them whole myself.
On that note, I was ecstatic that my daughter liked these! She is beyond fussy, literally. I have tried SO MANY flapjack recipes to get to this! I have actually updates this recipe and included an oil-free option, which is what I do myself now. The oil makes it a little more crunchy and together, but I prefer to limit oil wherever possible, and it certainly is with these.
This makes 8 X 75g bars.
Soaking Time: 30 minutes
Preparation Time: 10 minutes
- 150g gluten free oats
- 150g dates, either medjool or deglet noor
- 2 ripe medium bananas, mashed
- 125g melted coconut oil- optional, add an extra mashed banana if not using
- 1/2 cup sunflower seeds, ground or whole
- 1 teaspoon cinnamon
- Preheat your oven to 180C.
- Soak the dates for 30 minutes, drain and whizz in a food processor. If you don’t have a processor, soak and then finely chop.
- Combine all ingredients well.
- Press into a lined sponge roll tin or similar.
- Bake at 180C for 15-18 minutes until lightly golden and firm to the touch.
- Cut into 8 even bars.
Store in an airtight container in the fridge for up to 5 days.