Peanut Butter & Banana Flapjacks (sugar-free, vegan, gluten-free)

goodnesst - recipe - sugar-free - vegan - dairy-free - egg-free

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:

  • Sugar-free

  • Gluten-free

  • Dairy-free

  • Egg-free

  • Vegan

  • Low carb

  • Paleo

  • Yummy!

Check out my sugar-free apple-chia muffins for another no-sugar snack.

PREP TIME:

5 min

BAKING TIME:

20-25 min

makes

8 flapjacks

goodnesst - recipe - flapjacks - healthy - gluten-free - gluten-free brownie - dairy-free - paleo - paleo recipe - paleo

Ingredients:

  • 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.

Directions:

  1. Heat the oven to 180° C/356° F.

  2. Melt the coconut oil.

  3. Mash the bananas in a bowl and add all other ingredients. Stir well.

  4. 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.

  5. Bake for 20-25 minutes until golden brown.

  6. Allow to cool completely and cut in 8 squares (or more for small children).

  7. Keep refrigerated for about a week in an airtight container.