So, I know I don’t usually post particularly healthy recipes but these are an exception! These flapjacks are completely free from refined sugars – in fact, there are just 2 tablespoons of honey in every batch! I chose to add almonds and dried cranberries to mine, but you could also add a few dark chocolate chunks (or a dark chocolate drizzle) and some orange zest for extra sweetness. I especially recommend this if you’re used to sweeter treats but are trying to cut down the sugar.
In our house, we all tend to have a bit of a sweet tooth to be honest! I’m particularly a fan of sweets and lollipops, while my mum is a dark chocolate fanatic! However, we’re trying to eat just a little healthier and that includes cutting down unnecessary added sugar. So, I thought, what better place to start than with sugary breakfast cereals and cakes or biscuits that make up typical snacks?
These no refined sugar flapjacks are a great breakfast, snack or even dessert! They’re particularly good fresh from the oven with some plain yoghurt and fresh berries. Doesn’t that sound like the ultimate breakfast? Of course, like us you might not have time to bake them fresh in the morning. In that case, bake them at the weekend and then reheat them in the microwave or oven when you’re ready to enjoy them! Of course, these flapjacks are pretty good cold too. Personally, though, I prefer them warm.
Now there are a few things in this recipe that some people wouldn’t necessarily class as healthy. After all, oats are only suitable for some diets, and 3 eggs are quite a few! Plus there’s a good amount of milk and olive oil. However, I’d have to say that so long as you stick to reasonable portion sizes and everything then they’re pretty healthy! After all, there are chia seeds, chopped nuts, dried cranberries, ground cinnamon and ginger in there too. Those are all good for you!
So, ultimately, I hope you enjoy these no refined sugar flapjacks! After all, I know we adored them! They keep for a good 5 days at room temperature in an airtight container so they’re great as meal prep for breakfasts and snacks!
- 400 grams (4 cups) rolled oats
- 2 tsp baking powder
- 1 tsp salt
- 50 grams (heaped 1/4 cup) chia seeds
- 4 tsp ground ginger
- 4 tsp ground cinnamon
- 60 ml (1/4 cup) olive oil
- 3 large eggs
- 375 ml (1 1/2 cups) milk
- 2 tbsp honey
- 100 grams (3/4 cup) dried cranberries
- 100 grams (3/4 cup) chopped macadamia nuts
- Preheat the oven to 175°C (350°F). Line a 30x22cm (12x9") pan with parchment paper.
- In a large bowl, mix together the oats, baking powder, salt, chia seeds, cinnamon and ginger. Add the oil, eggs, milk and honey and stir gently to combine. Add the cranberries and macadamias and gently mix them in.
- Pour the oat mixture into the pan and spread evenly. Bake for 40-45 minutes. It should be golden-brown and cooked through. Allow it to cool in the pan before removing and slicing into pieces.
They should be kept at room temperature in an airtight container for 3-5 days.
Nutrition InformationYield 15 Serving Size 1 flapjack
Amount Per Serving Calories 258Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 39mgSodium 251mgCarbohydrates 31gFiber 5gSugar 8gProtein 7g
All nutrition information is an estimate and may vary.
If you’re looking for more breakfast recipes that can be made in advance, try these mini quiche lorraines. These almond milk pancakes can’t be made in advance but they’re delicious too so always deserve a mention!
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