These flapjacks are one of my favourite things to make a batch of as they are a perfect “grab-and-go” breakfast option or make a great snack after a workout or just as a mid-afternoon nibble. Once they are set, I wrap each bar individually in grease-proof paper before storing them in the fridge so they are super easy to take with me if I need to.

Raw banana and seed flapjacks
Gluten-free / Dairy-free / Vegan / Raw / Refined sugar-free

Skill: easy
Time: 10-mins to prep + overnight to set

Ingredients – makes 8-10 bars

  • 100g mixed seeds (pumpkin, sunflower, chia, sesame)
  • 200g gluten-free oats – jumbo whole oats work best and are most nutritious
  • 2 tsp honey or maple syrup
  • ½ tsp cinnamon
  • 100g dates
  • 2 ripe bananas
  • 2 tablespoons of coconut oil


  1. Add all ingredients except the seeds and oats into a food processor or blender. Pulse together to form a fruity puree.
  2. Put oats and seeds into a large mixing bowl – add fruit puree and mix well.
  3. Line a baking tin with grease-proof paper and tightly pack the mixture into the tin.
  4. Put into the freezer overnight to set.
  5. Slice into bars once set and wrap individually in greaseproof paper.
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