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.
How to Make Fruity Banana Flapjack
Makes: 9 squares
Total time: 25 minutes
Per Serving (approximate):
- 120 calories
- 24g carbohydrates
- 2g fat, of which saturates 0g
- 3g protein
- 7g sugars
- Mixing bowl
- Greased baking tin (I used a 10″x7″ square tin)
- Six flavoured oat sachets of your choice, with extra for topping (optional)
- Three overripe bananas
- 1/2 tsp baking powder
- Teaspoon of honey (I used Quince Honey Farm)
- Splash of oat milk (or any dairy free milk you prefer)
- Pre heat the oven to 180c.
- Using the fork, mash the three bananas in the mixing bowl.
- Add the six oat sachets and baking powder and mix until combined.
- Mix in the honey along with a splash of milk to loosen the mixture slightly.
- Pour, spread and flatten the mixture into the greased tin.
- OPTIONAL: Sprinkle more of the oat sachet over the wet mixture.
- Bake for 16-18 minutes until slightly golden and still with some give when lightly touched.
- Leave to cool slightly in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Cut into nine squares and enjoy!
- STORE: Pop the flapjack squares into an airtight container and into the fridge. The flapjacks will last a good few days, if you can hold off from eating them all at once!
As always, my favourite way to enjoy these type of banana flapjacks is as an on the go hand held snack or as a sweet breakfast bowl served with extra fruit, such as strawberries, and thick yoghurt. Yum! The perfect, easy to make ahead, sweet treat that can then be enjoyed for the rest of the week! Talking of enjoyment, I have a flapjack in the fridge with my name on it!