Healthy Banana Coconut Flapjacks; sweet, crisp and chewy flapjacks crammed full of banana, coconut and peanut butter, that you can make in less than half an hour!
So every year my mum decides to give up refined sugar for lent, and every year she succeeds.
Yeah, I don’t know how she does it either…
Needless to say, this always gives me the challenge of baking tasty (and at least kinda healthy) things that contain none of that sweet sweet poison. That’s how creations like these banana coconut flapjacks are born!
These were inspired by fellow UK blogger Deliciously Ella‘s flapjack recipe, but naturally there have been some tweaks and additions!
For something so wholesome (and accidentally vegan and gluten free!) these flapjacks are surprisingly satisfying. Crisp and chewy with crunchy seeds and a subtly sweet banana and coconut flavour, it’s hard to believe that these little bars of goodness are actually healthy. Even my mum, who is always the first to avoid health foods if she can, has raved about these!
These healthy banana coconut flapjacks are also wonderfully customisable, you can add dried fruit, extra nuts, chocolate chips or anything you like to them. I’m sure a drizzle of chocolate or caramel wouldn’t go a miss either! Basically what I’m saying is: they’re tasty, they’re good for you and you should totally make some.
You’ll need to start by preheating your oven and greasing and lining a 23cm or 8×8 inch square cake tin.
Pour your oats into a large mixing bowl.
Add your chosen nuts/seeds and the desiccated coconut to the oats. I chose to use pumpkin seeds here because I love the taste of them when they’re slightly toasted, though I’m sure sunflower seeds or any kind of chopped nuts would work well too!
Next, mash up some nice ripe bananas until smooth.
Place the mashed bananas into a saucepan along with some nut butter of your choice (a neutral tasting almond or cashew butter would be best, but in this case, I used my staple crunchy natural peanut butter), some maple syrup and some coconut oil (or butter, whatever you have handy!).
Set this over a low heat until they’re all melted together.
Add the melted ingredients to the bowl of oats, seeds and coconut and stir to combine.
Once fully incorporated, tip the flapjack mixture into your prepared tin and flatten down firmly with a spoon, spatula or fork.
Place the tin of flapjack mixture into the oven to bake until firm and browning lightly at the edges.
Leave the healthy banana coconut flapjacks to cool in the tin for at least 15 minutes before slicing them into 16-20 squares or bars.
I really hope you enjoy these healthy banana coconut flapjacks, they’re so quick and easy to make and keep for up to a week in an airtight container. They’re handy snacks or a quick breakfast, and hey, anything that tastes this good and is reasonably “healthy” at the same time should be cherished!
Click on any of the images below if you need to stock up on ingredients or equipment to make these healthy banana coconut flapjacks:
See you soon for more foodie fun!
Sweet, crisp and chewy flapjacks crammed with healthy goodness!
- 340g oats
- 50g desiccated coconut
- 50g assorted nuts or seeds of your choice (hazelnuts, almonds, pecans and pumpkin seeds are all great!)
- 50g dates, chocolate chips, cacao nibs or anything you fancy (optional)
- 2 ripe bananas
- 7 tbsp maple syrup, golden syrup, honey or agave nectar
- 5 tbsp almond, cashew, peanut or any nut butter (whichever you prefer!)
- 5 tbsp coconut oil or softened butter
- Pinch of salt
- Preheat your oven - 200 degrees for conventional ovens or 180 degrees for fan ovens - and grease/line a 23cm or 8x8 inch square cake tin.
- Pour your oats into a large mixing bowl.
- Add your desiccated coconut, nuts/seeds and any other extras to the oats.
- Mash the bananas until smooth.
- Place the mashed bananas into a saucepan along with the remaining ingredients and set over a low heat until melted together.
- Add the melted ingredients to the bowl of oats and stir to combine.
- Once fully incorporated, tip the flapjack mixture into your prepared tin and flatten down firmly with a spoon, spatula or fork.
- Place the tin of flapjack mixture into the oven to bake for 20-25 minutes until firm and browning lightly at the edges.
- Leave the flapjacks to cool and crisp up a little in the tin for at least 15 minutes before slicing them into 16-20 squares or bars.
* These are equally healthy and delicious if made plain, without any nuts, seeds or other extras!
* My favourite additions are pecans, chopped dates and chocolate chips!
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