Healthy Flapjacks
My homemade healthy flapjacks are the perfect way to start your day! They are full of flavor, easy to make, and are the best breakfast even on those busy mornings. Vegan, gluten-free, great for kids, and can be a healthy snack option too!
Servings: 9 flapjacks
Calories: 213kcal
Ingredients
- 2 tbsp almond or peanut butter
- 2 tbsp maple syrup note: I reduced the maple syrup to keep the sugar content low, but for a richer, sweeter, stickier flapjack, I recommend increasing to up to 4 tbsp syrup.
- 1 tbsp coconut oil note: I kept the oil low to keep the fat content down. But if you want a flapjack that is richer and sticks together like a granola bar, I recommend increasing to up to 5 tbsp oil.
- 1 tsp vanilla extract
- 2 cups rolled oats (162 grams)
- 2 tbsp ground flaxseed
- ½ cup chopped dates (73.5 grams)
- 1 banana mashed
- 1 apple grated
- 1 pinch salt
- sprinkle of cinnamon and nutmeg optional
- ½ cup chopped nuts (72 grams) I used chopped almonds, but feel free to use any chopped nuts of choice
- ¼ cup mixed seeds of choice (16 grams) (I used pumpkin + sunflower)
Instructions
- Preheat oven to 350 degrees F.
- Place the nut butter, maple syrup, vanilla, and butter into a medium pot over medium/low heat. Stir until smooth and combined.
- In a separate bowl mix together the rest of the ingredients: oats through seeds.
- Add the dry ingredients to the pot and stir to combine.
- Pour the mixture into an 8x8 baking dish lined with parchment paper and press down so it’s even (you can use a sheet of parchment paper and a rolling pin to help in pressing it down) The bars should be about ½ inch thick.
- Bake for 15 minutes or until the top is golden brown.
- Cool for at least 15 minutes before slicing. Serve warm.
Notes
Recipe Variations
- Fall Spices: Add some cinnamon, nutmeg, all spice, and/or pumpkin pie spice into the flapjack recipe mixture.
- Banana Flapjack: Replace the apple with 1 banana (so you'd use 2 bananas total for this recipe) to give it a very banana-bread type flavor!
- Chocolate Flapjack Recipe: Add in 1/4 cup chopped dark chocolate into the batter before baking.
- Mixed Fruit Flapjack: Mix in your favorite fruits, fresh or dried. Blueberries, chopped strawberries, dried cranberries, or even raisins would all be lovely options.
- Almond Flapjacks: Swap out the vanilla extract for some almond extract, use almond butter, and crushed almonds instead of peanuts or other nuts!
- Flapjack Recipe with Honey: This recipe is vegan, so it uses maple syrup instead of honey. But you could easily substitute the maple syrup for honey to get a vegetarian flapjack.
- Chewy Flapjack Recipe: The recipe as-is feels more like a granola bar than a dense, chewy bar. To get that super chewy consistency, add 1/2 cup oat flour into the batter. You can also add the batter into a food processor before baking to get an even chewier consistency and dense bar.
- Try to push all the ingredients into the pan evenly so they are around ½ inch thick.
- Using parchment paper in the baking dish with make it a lot easier to remove them out of the pan.
- After the flapjacks cool for 15 minutes slice them up. If you don't let them sit they will fall apart as you cut them!
- For a chewier, dense flapjack, add 1/2 cup oat flour to the batter and/or pulse the batter in a food processor before adding it to the baking pan.
- If you want a completely sugar-free flapjack, you can omit the maple syrup.
Nutrition
Serving: 1flapjack | Calories: 213kcal | Carbohydrates: 30g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 22mg | Potassium: 292mg | Fiber: 5g | Sugar: 13g