These make great breakfast bars for those who need fuel on the run, but to be honest they are also great as a lunchbox item or as an afternoon treat – so they really are cut and come again, and again, and again bars!
Very moreish, don’t be tempted to cut them into too large squares or bars since they are very filling, the recipe makes 16 ideal-sized portions. Store in an airtight tin until required.
The protein powder is very much an optional ingredient but does help to boost the protein levels per bar a little if this is a breakfast replacement for you.
RASPBERRY OAT FLAPJACK BARS
75 g/5 tbsp low-sugar syrup sweetener (I used Sweet Freedom natural sweetener)
1 medium banana, mashed
200 g porridge oats/2 cups rolled traditional oatmeal
50 g plain flour/½ cup all-purpose flour
40 g/scant ¼ cup mixed chopped nuts
65 g/scant ½ cup mixed seeds
1 scoop (about 25 g/1 oz) vanilla protein diet whey protein (optional)
5 tbsp reduced sugar raspberry jam/jelly (I used Streamline raspberry)
- Preheat the oven to 170 C/325 F/gas mark 3. Line a 20-cm/8-inch square baking tray or brownie tin/pan with greaseproof paper (or use a similar size oblong pan).
- Mix the syrup with the egg and banana in a bowl.
- Mix the oats with the flour, nuts, seeds and protein powder if used in another.
- Stir the banana mixture into the dry ingredients and mix well.
- Spoon half of the mixture into the prepared pan, spreading out evenly and pressing down with the back of a spoon to compact.
- Spread the jam/jelly over the top evenly then cover with the remaining mixture and press with the spoon again to flatten and compact as before.
- Bake in the oven for 35-40 minutes until golden. Allow to cool before cutting into slices or bars to serve.
WLS PORTION: ½-1
V suitable for Vegetarians
CALORIES PER SQUARE/BAR: (without whey protein powder) 125