I’ve been working on flapjack recipes for a long while now, and I never seem to get them right. I’ve been really trying to find a way to make them without sugar, but still managing to keep that stickiness of a flapjack.
In true SR Nutrition style, I’ve added in all the extras and made one of my favourite flavour combinations – carrot cake.
These make a flapjack-y, oatie style bar and are ideal for breakfast or for an on the go snack for young children – my two really love this recipe! (you can find more snack ideas in my blog ‘7 days of snacks for toddlers’!)
This recipe is probably best for older babies who are more skilled with textures, finger foods and self-feeding. It should be absolutely fine for babies from around 9 months, although some will be able to handle these textures sooner – it totally depends on your little one’s abilities. If serving to younger babies, it might be best to leave out the dried fruit, like raisins, unless soaked!
I’d love to hear what you think if you make this recipe, so please give it a go and send me your comments on Instagram or tag me in your final shots #SRNutritionRecipes!
In true SR Nutrition style, I’ve added in all the extras and made one of my favourite flavour combinations – carrot cake.
These make a flapjack-y, oatie style bar and are ideal for breakfast or for an on the go snack for young children – my two really love this recipe! (you can find more snack ideas in my blog ‘7 days of snacks for toddlers’!)
This recipe is probably best for older babies who are more skilled with textures, finger foods and self-feeding. It should be absolutely fine for babies from around 9 months, although some will be able to handle these textures sooner – it totally depends on your little one’s abilities. If serving to younger babies, it might be best to leave out the dried fruit, like raisins, unless soaked!
I’d love to hear what you think if you make this recipe, so please give it a go and send me your comments on Instagram or tag me in your final shots #SRNutritionRecipes!
Peanut Butter Flapjack
Ingredients:
- 200g jumbo rolled oats – I found jumbo oats really did make a difference to how well they held together, but if you only have porridge oats, that’s fine – they may just be slightly more crumbly
- 130g Peanut butter, or other nut butter.
- 2 very ripe bananas
- 60g chopped dried fruits soaked (about 5-10mins) and blended (with a few spoons of the water they are soaked in, to help with the blending)
- 25g ground walnuts
- 1 finely grated carrot
- Handful of raisins (optional)
If you need to replace the peanut butter, you could use other nut butters, tahini, or apple sauce as potential alternatives.
Method:
- Pre heat the oven to 190℃.
- Add all ingredients to a bowl and mix well together. If your peanut butter is quite thick, you may find it helpful to mix with a little boiled water before mixing with the other ingredients.
- Grease a baking tray with a little oil and then press in the mixture. Bake in the oven for around 15 minutes and then take the flapjack out and allow it to harden a little. Avoid overcooking.
- I love to serve flapjack with a few dollops of plain yogurt which helps to add some dairy into the mix. If you’re looking for a suitable yoghurt alternative, check out my blog on dairy-free yoghurts for children.
For more quick and easy recipes for toddlers, check out my book How to Feed Your Toddler.
