Fruity, Nutty, Oaty Flapjack Bars

Fruity, Nutty, Oaty Flapjack Bars are easy to make and brilliant for filling lunch boxes and cake tins. Best of all they are endlessly adaptable to the ingredients you have in your larder. This recipe includes two bananas, peanut butter, dried cranberries, pistachios, and almonds, but any dried fruit and nuts will do, or you can use seeds.  You can make the Flapjack Bars with butter or go dairy-free with coconut oil. 

The Flapjack Bars may not be a low-calorie snack, although you can cut them into smaller slices.  However, they are ideal to add to a lunch box or take on a long walk or picnic as they are packed full of energy.  If you read the ingredients on most commercial flapjack bars you will be horrified at just how processed they actually are.  At least if you make them yourself you will know exactly what you are eating. 

Recipe for Fruity, Nutty, Oaty Flapjack Bars

Fruity, Nutty, Oaty Flapjack Bars

Farmersgirl Kitchen

A soft and chewy bar cookie, filled with dried fruit and nuts, ideal for lunch boxes or as a tasty snack.

5 from 1 vote

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Baking

Cuisine British

Servings 10

Calories 490 kcal

Ingredients

 

MetricUS Customary units

• 125 g of butter or coconut butter
• 150 g dark brown muscovado sugar
• 125 g crunchy peanut butter
• 2 ripe bananas
• zest of an orange
• zest of a lemon
• 75 g Agave syrup
• 250 g rolled oats
• 150 g dried cranberries or other dried fruits
• 100 g pistachio nuts roughly chopped
• 50 g almonds roughly chopped

Instructions

 

• Preheat the oven to 160C
• Line a 30cm x 20cm (11" x 7") baking tray
• Put butter or coconut butter, peanut butter, sugar, agave syrup and citrus fruit zests in a pan and heat gently until the sugar has dissolved.
• Mash the bananas and add to the mixture.
• Put all the dry ingredients in a large bowl, add the wet ingredients and stir until thoroughly mixed.
• Press the mixture into the tin.
• Bake for 30 minutes until golden brown.

Notes

I used my Optimum ThermoCook to assist me making this recipe, here's the ThermoCook instructions:
Place the banana and butter or coconut butter in the ThermoCook and chop for 20 seconds
Add the peanut butter, sugar, agave syrup and zests to the ThermoCook jug and set to stir level 3 at 80C for 4 minutes until the sugar has melted.
Continue as per directions above.

Nutrition

Calories: 490kcalCarbohydrates: 61gProtein: 9gFat: 25gSaturated Fat: 8gCholesterol: 26mgSodium: 153mgPotassium: 419mgFiber: 6gSugar: 34gVitamin A: 370IUVitamin C: 2.6mgCalcium: 60mgIron: 2.1mg

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More Oaty Bakes from Farmersgirl Kitchen 

Oaty Rhubarb Cheesecake Bars

Chocolate Oat and Banana Muffins

Chocolate Cherry Energy Bars

I used my Optimum ThermoCook to mix and melt the wet ingredients. The Thermocook is a multi-function kitchen appliance.  If you’d like to find out more about the ThermoCook you can read my review or visit the ThermoCook website.

It’s an amazing piece of kitchen kit that I use all the time, it has largely replaced my food-processor and blender. The ability to control the temperature and have integral stirring makes it invaluable for cooked recipes like sauces, curds, and custards.

I’m adding this recipe for Flapjack Bars to the Credit Crunch Munch Linky as it’s made from ingredients in the larder and, not only tastes better but is a cheaper alternative to bought flapjacks and snack bars.  Credit Crunch Munch is devoted to thrifty recipes and is run alternately by Helen at Fuss Free Flavours and Camilla at Fab Food 4 All. 

Disclosure: This post contains affiliate links. Buying an Optimum ThermoCook through a link costs the same as buying it direct from Froothie, however if you do use the link, I will receive a small commission, this helps me to maintain Farmersgirl Kitchen and bring you more recipes and reviews.