These flapjacks are the perfect after school snack. I love them. They are so easy too – you can whip up a batch in the morning (or make them with the kids on a Sunday) and as soon as they’re set in the fridge, you’re good to go. Smug mother feelings for the next couple of days, at least. I love the fact that they are a treat but also really wholesome. And you are fairly likely to have the ingredients in. Well, I ALWAYS have dark chocolate in, don’t you??
The recipe featured in Easy Parenting magazine. Check them out on Facebook here.
No bake banana chocolate flapjack
Makes: 16 rectangles
Takes: 5 minutes (not including chilling time)
- 225g porridge oats
- 2 ripe bananas, mashed
- 100g dark chocolate
- 2 tablespoons butter
- 2 tablespoons peanut butter
- Pinch salt (optional)
Instructions:
- Line a flapjack tin with some baking paper.
- Pop the broken up chocolate, peanut butter and butter in a microwave safe jug or bowl. Heat on high for 30 seconds – be careful not to overcook it. If the chocolate hasn’t melted after this time, then stir and let it melt in its residual heat.
- Mash the bananas.
- Mix with the oats, add melted chocolate and butters and pop in tin, pressing down.
- Refrigerate overnight and cut into rectangles the next day. Keep in the fridge if the weather is warm!
Sounds fab – what can I use instead of peanut butter as my daughter has allergy?
Hi Anna – I just looked up peanut butter alternatives and this article came up. Maybe try a health food shop or order online for an actual peanut butter without peanuts!? Or try tahini, which it also suggests. We have tahini in all the time, we tend to think of it as savoury because it’s used in hummus but it’s just sesame seeds. Hope that helps! RX
Thanks!