Being inspired by the immense British baking traditions, I’ve made these quick oat bars straight after coming back from Britain. It’s funny enough that following my already established tradition, I was making ‘travel cakes’ before my departure there too. With my friend. In the night(: Will share the recipe of those berry muffins we’ve made in the next post:)
So these flapjacks is a variation, with no butter or syrup added (vegan flapjacks’ recipe is here). They are more protein-packed, moist and chewy. Also well-stored, portable and nourishing. Add any nuts, seeds or dried fruits you prefer and have at hand. Enjoy with a damn good cup of coffee or tea:)(:
Takes 40 mins + cooling (prep – 10 mins, baking – 30 mins)
400 g porridge oats
1/2 tsp cinnamon
pinch of salt
100 g pumpkin seeds (seeds or nuts of your choice)
130 g raisins (berries or dried fruit of your choice)
Preheat the oven 180°C/350°F. Either grease or line a baking tray (or medium-sized baking pan) with parchment paper.
In a bowl, mash the bananas using a fork or immersion blender. Whisk the eggs lightly with a fork.
In another bowl, combine the oats, pumpkin seeds, raisins, salt and cinnamon. Add the mashed bananas and eggs to the dry ingredients. Stir until evenly distributed. Transfer onto the baking tray (pan) and press it down.
Pop into the oven to bake for just 30 minutes until fragrant and golden. Let cool completely before cutting into small squares/bars. Store in a cookie container.