Happy New Year flapjack fans!! A new year means new flapjacks and I’ve got a ton of recipe ideas I can’t wait to share with you all. I’m kicking 2018 off with these squidgy Nutter Butter flapjacks and as the name would suggest, there’s a whole heap of nuts in there and yep of course there’s some peanut butter in there too. Nuts are a fantastic source of protein, which is great if you’re training and need the extra fuel, plus they are a rich source of unsaturated fat meaning they’re heart healthy too.
What’s In It?
- 300g Oats
- 250g Crunchy Peanut Butter
- 200ml Honey
- 100ml Sunflower Oil
- 45g Pecans
- 45g Hazelnuts
- 45g Almonds
- 45g Walnuts
How Do I Make It?
Melt the peanut butter in a saucepan along with the honey and sunflower oil.
Remove from the heat and stir in the chopped nuts. I like to keep the nuts nice and chunky so I just break them up with my hands, however if you prefer a smoother texture you can whizz them up in your food processor.
Stir in the oats until well coated.
Pour into a shallow rectangular baking tin and level off with a palette knife before baking in a moderate oven for 20 minutes.
Leave the flapjack to cool fully before trying to remove from the tin else it will just fall to bits. However, you must make sure you score out lines with a sharp knife to ensure you don’t end up with one giant flapjack when you come to remove it (although one giant flapjack sounds pretty good to me!)
TOP TIP – Are you a smooth or crunchy peanut butter fan? This recipe works just as well with the smooth kind, so fear ye not smoothies 🙂
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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