INGREDIENTS
- 175ml vegetable oil
- 260g jumbo oats
- 1 ripe banana, mashed
- 35g sunflower seeds
- 35g pumpkin seeds
- 35g desiccated coconut
- 50g flaked almonds
- 20g flax seeds
- 20g sesame seeds
- 50g honey
METHOD
- Grab a large mixing bowl and put it over a weighing scales, this will save time and wash up as you can measure each of the ingredients directly into the mixing bowl.
- Add the jumbo oats, vegetable oil and mashed banana into the bowl and mix well. Ensure all of the oats are coated in the mixture.
- Add the honey into the mixture and give another good mix.
- Mix in all of the nuts, seeds and desiccated coconut. Again, making sure you give it a good stir and everything is evenly coated.
- Use a spatula to get the mixture into a baking tin. Compress the mixture down with a spatula, to make sure it all binds. This will reduce crumbling in your flapjacks.
- Bake at 180° c for 15-20 mins, take out when the top of your flapjacks are golden brown.
- Leave to cool for 15 minutes, then you can take them out of the tin and slice them when they are cool.