Three of my obsessions strike again: carrot cake; overripe-looking-sorry-for-themselves bananas; and the simple goodness of flapjack. If you can combine these three oddities to make a banging bowl of carrot cake porridge, it is only natural to combine them once more to expand the ever growing carrot cake-esque community. It wasn’t going to be long before lockdown 1.0 birthed this expansion to flapjack within my favourite green tiled room; my kitchen. Like my first healthier flapjack recipe, this recipe uses up those bananas we couldn’t quite eat in time, without subjecting ourselves to being a lockdown banana bread baker (I am yet to bake a banana bread), so let’s repeat it all again with flapjack 2.0!
This recipe makes enough soft and slightly spiced flapjack to feed you and a few others, depending how big you like your slabs and also how much you like your friends. It is vegetarian and dairy free and can also be made vegan by swapping in your preferred vegan ingredients. Let’s get mashing and mixing!
Carrot Cake Flapjack 2.0
Total time: 20 minutes
Makes: 10-12 squares
- Mixing bowl
- Measuring scales
- Spatula for mixing and flattening
- Tablespoon measurement spoon
- Baking tin lined on the bottom with greaseproof paper (I used ~a 10″x7″ tin)
- Two overripe bananas
- Large carrot
- 150g oats
- Soya milk (or whatever milk you have)
- 1-2 tsp of mixed spice
- Preheat your oven to 180c.
- Mash the bananas in the mixing bowl with the fork.
- Grate the carrot into the mixing bowl.
- Add the oats. TIP: if they are jumbo oats, blitz them slightly in a food processor first.
- Sprinkle in the mixed spice (add more or less depending on your preference) and mix the ingredients together with the spatula.
- Add a few splashes of your chosen milk, a tablespoon of honey and mix so it becomes a reasonably wet mixture.
- Pop the mixture into the lined baking tin, flatten slightly with the spatula and put into the middle of the oven to bake for around 15 minutes.
- Allow to cool and cut into pieces.
- Enjoy as a tasty snack, a quick on the go breakfast, a pre or post workout munch, or even in a bowl with some creamy Greek yoghurt.
These veg filled flapjacks are super quick, easy and tasty! They will last for a good few days, assuming you can control yourself from not eating them all on the first day! If they do manage to survive, put the flapjacks into an airtight container and into the fridge to enjoy when you crave something sweet, or need a little pick me up! Plus, they are easy to make fully vegan; just swap the honey for your desired sweet alternative.
Made this recipe? I would love to know! Tag me on Instagram and Facebook.
If you would like to read more about snacking, check out my second blog collaboration with local personal trainer Chantal Law.
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