Dairy Free Cinnamon Overnight Oats Flapjacks

Close up of 5 mini round cinnamon flapjacks spinkled with cinnamon and oats on a pale grey background

Let’s talk overnight oats…

If you haven’t seen or heard of them before, it’s basically oats mixed with milk, yogurt or whatever liquid based substance you choose, combined with any flavour you like, be it spices, fruits etc. and then left to soak in the fridge overnight before being consumed, cold, for breakfast in the morning. I personally can’t stand the stuff – it’s a cold gloopy texture thing I think. However, I do like the principle of oats being soaked overnight to absorb flavours, which is exactly what I’ve done with this week’s #FlapjackFriday recipe.

It produces a much more cakey style of flapjack, think less crunch more springy sponge, and as such needs a bit more time in the oven than a standard flapjack recipe.

Using just 4 simple ingredients (Ha take that Jamie Oliver with your 5 fancy foods!) these little bite-sized flapjacks are flavour powerhouses and a great addition to a lazy weekend breakfast in bed – hint, hint πŸ˜‰

What’s In It?

  • 200ml Almond Milk
  • 150g Oats
  • 100ml Honey
  • 1 tsp Cinnamon

How Do I Make It?

Pour the oats into the container that you plan on storing the mixture in overnight, one with a lid is best, and stir in the almond milk, honey and cinnamon.

Pop on the lid, whack in the fridge and leave until the following day.

Spoon the flapjack mixture into 14 holes of a mini muffin tray and bake in a moderate oven for approximately 25 minutes or until the tops have turned golden.

Leave to cool in the tin before removing.

Sprinkle with cinnamon to serve.

TOP TIP – These are made even more delicious with a slice of banana on top and sprinkled with some coconut sugar.


Have you got a flapjack recipe that you would like to feature in #FlapjackFriday?

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