This recipe is adapted from my feelgood flapjacks recipe. I love the texture of these flapjacks – the delicious mix of seeds with the sultanas makes them really satisfying. Perfect for breakfast on-the-go or a late night snack.
- 300g rolled oats (about 2.5 cups)
- 1 banana
- 120g pitted dates (if you are using dried dates, soak them in warm water for 15-20 minutes beforehand)
- 100ml coconut oil (over 1/3 cup, melted)
- 60ml agave/maple syrup (1/4 cup)
- 80-120ml almond milk or whatever milk you choose (1/3-1/2 cup)
- 40g chia seeds (1/3 cup)
- 50g sunflower seeds (1/3 cup)
- 40g poppy seeds (1/3 cup)
- 40g pumpkin seeds (1/3 cup)
- 80-90g sultanas (1/2 cup)
- Preheat your oven to 180 degrees celsius (170-175 degrees celsius if using a fan oven). Grease an 8-inch square tin with some coconut oil.
- Place the softened dates, banana, coconut oil, agave/maple syrup and half of the almond milk in a nutribullet and blend until only small pieces of date remain. Set aside.
- Place the oats with the chia, poppy, sunflower and pumpkin seeds in a large bowl and mix until the ingredients are evenly distributed. Add in the sultanas.
- Pour the date mixture over the oat and seed mixture and stir with a large spoon to combine. Add in the second half of the milk as required.
- Add the mixture to the prepared tin and press down firmly until tightly packed.
- Bake in the centre of the oven for 20-25 minutes or until golden brown.