Flapjacks originate from the UK and are in fact oven-baked oat bars cut into rectangles, typically made from rolled oats, butter, and brown sugar.
In my ongoing quest for sugar-free or low-sugar treats, I’ve come up with this healthier take on the original flapjacks recipe.
These sugar-free peanut butter & banana bars are packed with healthy protein, deliciously moist and naturally sweet thanks to the bananas and raisins.
As a bonus they’re super simple and quick to make!
A few notes:
Make sure to use only overripe (black) bananas in this recipe, otherwise they won’t turn out that sweet.
I usually make these without maple syrup (unless we have visitors), but if your kids aren’t used to a sugar-free diet (yet), I’d recommend adding in a few spoons of maple syrup or honey. It will make it easier to get them on board. You can then slowly reduce the amount of sweetness as you move forward.
These also make a perfectly balanced breakfast for those super busy mornings.
These peanut butter & banana flapjacks are:
Check out my sugar-free apple-chia muffins for another no-sugar snack.
2 large overripe (important!) bananas
1 + ½ cup* (150g) oats
½ cup (65g) pecan nuts, chopped
3 tbsp. plain peanut butter
¼ cup (35g) raisins
2 tbsp. coconut oil
Optional: 1-2 tbsp. maple syrup**
*Unless stated differently, my recipes are measured with US measuring cups like these ones.
** Recommended if your kids aren’t used to a sugar-free diet (yet). It will make it easier to get them on board, and then slowly reduce the amount of sweetness as you move forward.
Heat the oven to 180° C/356° F.
Melt the coconut oil.
Mash the bananas in a bowl and add all other ingredients. Stir well.
Line a medium-sized oven dish (mine is 16x22 cm or 6x9 inch) with parchment paper and add the mixture. Flatten and press down using a spatula or the back of a spoon.
Bake for 20-25 minutes until golden brown.
Allow to cool completely and cut in 8 squares (or more for small children).
Keep refrigerated for about a week in an airtight container.