Hey there, fellow foodies and adventure seekers!
Are you dreaming of escaping the everyday? I know I am! With a touch of spring in the air, I'm itching to ditch the routine and explore. Think winding trails, salty sea breezes, and of course, amazing food. But let's be real, finding good vegan grub outside the city can be a real quest. We've all been there, paying top dollar for something that leaves you wanting, right? That's why I'm all about self-catering when we travel, and that starts with having the perfect on-the-go snack.
This brings me to flapjacks, the mighty oat bar! They're super easy to whip up, portable, and packed with good-for-you fiber. Now, I know what you’re thinking: traditional flapjacks are loaded with butter and sugar, hardly a health food. But fear not, friends! I’ve put a healthy spin on this classic, creating a vegan version that's still totally delicious.
My secret? I’ve swapped some of the fat for mashed banana and used peanut butter for that creamy, nutty goodness, ditching the usual coconut oil or vegan butter. And the result? These bars are less of a sugar bomb and more of a healthy powerhouse, perfect for fueling your next adventure! I like to drizzle a little melted dark chocolate on top, because let's be honest, who doesn't love chocolate? But that’s totally optional. Pack these in your bag along with your favorite thermos of coffee, and find a great view. Trust me, these taste even better after a bit of exercise.
So, are you ready to get baking? Let’s make some delicious and nutritious magic!
Vegan Banana Boost Bars (aka Healthy Flapjacks)
Yields: About 12 bars
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients:
- 120g (½ cup) peanut butter (or other nut or seed butter)
- 160ml (⅔ cup) maple syrup
- 85g (⅓ cup) mashed ripe banana (about 1 large banana)
- ½ tsp baking soda
- ¼ tsp fine salt
- 350g (3 ½ heaped cups) large rolled oats (use certified gluten-free if needed)
Optional Topping:
- 50g vegan dark (70%) chocolate, melted
Instructions:
- Preheat your oven to 170°C (340°F) and line a 20 cm / 8-inch square baking tin with baking paper.
- In a large mixing bowl, whisk together the peanut butter and maple syrup until smooth.
- Mix in the mashed banana, baking soda, and salt. Make sure everything is well combined.
- Add the rolled oats and stir until everything is evenly coated and the mixture is sticky. If it seems too wet, add a little more oats.
- Transfer the mixture into the prepared baking tray and press firmly, using the bottom of a glass. This ensures the bars hold together after baking.
- Bake for about 30 minutes, or until the edges are golden brown.
- Remove from the oven and gently press the bars again while they are still warm.
- Optional: Melt the chocolate and drizzle it over the cooled bars.
- Allow the bars to cool completely before slicing. Store in an airtight container at room temperature for up to a week.
Notes:
- Rolled oats are my favorite here, as they give the bars a better texture, but smaller oats can be used as well.
- Feel free to add other goodies like seeds, dried fruits, or chocolate chips to the mixture.
Nutritional Information (per flapjack):
- Calories: 274
- Sugars: 16g
- Fats: 9g
- Saturates: 2g
- Proteins: 7g
- Carbs: 43g
Happy baking, and happy trails, my friends!
If you try this recipe, don't forget to tag me on Instagram! I love seeing your creations!
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