Easy and Healthy Flapjacks with Oats, Bananas and Raisins
These are the treats you will want to keep in the house when your cravings set in, or you have unexpected guests. Or your kids want something unhealthy. Or you are taking the kids on a hiking trip and need something to keep them motivated and energized!
I know there is chocolate on top, but it’s a thiiiin layer of dark, vegan organic chocolate and you can skip it (or double it if you want an extra treat).
What’s so great about these, is that they are:
- Without added sugar, here you will just find sweet taste from natural dates, bananas and raisins
- Glutenfree, if you choose glutenfree oats)
- Chia seeds, with lots of calcium, omega 3 and antioxidants
- No eggs, dairy or any other animal products
- Lots of oats, which is full of fibers, healthy carbs, proteins, B- and E-vitamins and very filling
- Easy to make!
- Excellent treats to take with on hiking trips, camping, school lunch etc.
Flapjacks were very popular when I worked in a health food store in the early 2000’s. We sold tons! Everyone ate flapjacks. I don’t know how it is outside Norway today, but Flapjacks arent’t that popular anymore. But the ones you buy are loaded with sugar and refined oils anyway, so if you want something healthy, filling and nutritious, make them yourself. You won’t regret it.
Kids love these, adults love these, everyone love these! They are supre to freeze, or you kan keep the in the fridge for about 1 week. Place one in yout kid’s lunch box frozen in the morning, and your precious child will have a perfectly thawed and fresh flapjack at lunch time. If the chocolate is a problem, just skip it. Many schools here in Norway don’t allow chocolate in the lunch boxes, even if it’s very dark and kind of healthy. Well well.
Skip the raisins if you don’t like them. We looove raisins, but you can skip them or replace them with chopped walnuts or pecans, that’s amazing too.
Ingredients for a baking dish, about 30 x 40 cm (abut 12 x 16 inches)
- 600 gram quick cooking oats (glutenfree is needed)
- 4 tbsp chia seeds
- 80 gram shredded coconut
- 40 grams sunflower seeds
- 1-2 tsp cinnamon (kan be omitted)
- 1-2 tsp vanilla extract
- 2 large, very ripe bananas
- 300 grams dates
- 2 cups plant based milk (I prefer oat, but I also use soy or almond)
- 100 grams raisins
- 100 grams dark vegan chocolate
This is how you do it:
Preheat the oven to 350 F (180 C) and line a baking dish with parchment paper. This way you can easily get the “cake” out when it’s cooled.
Put the milk, bananas, vanilla extract and dates (remember to remove the pits) into a blender and mix until smooth. If there are any small bits of dates left in there, that’s totally ok.
Add the oats, coconut, chia seeds, sunflower seeds and cinnamon into a large bowl. Add the raisins if using (or nuts). Then fold in the date milk-mixture and mix well. Add a little more milk if the batter seems too thick. It should be thick and spreadable but not pourable.
Spoon the mixture over into the baking dish and use a spoon or moist hands to spread it out properly. When it looks smooth and nice, put it into the oven and bake for about 35 minutes.
2-3 minutes before taking the cake out, chop up the chocolate. When the cake is out of the oven, piping hot, sprinkle the chocolate all over the cake. Wait a minute, then spread the now melted chocolate over the cake. You can of course melt the chocolate before pouring it over the cake, but for me that seems like an awfully waste of time, don’t you agree?
Let the cake cool completely, then slice it up into squares or bars and serve. I like to keep these in the freezer at all times. They thaw quickly, but you can use the twah program on your microwave if you’re impatient.
If you made these, we appreciate if you let us now how they turned out in the comments below, or on our instagram. 🙂
Hungry for more healthy deliciousness?