Prep time: 10 minutes
Bake time: 10 minutes
350g gluten free rolled porridge oats
2 ripe bananas, mashed
2 tbsp. peanut butter (either smooth of crunchy)
1 tsp. maple syrup
1 tsp. chia seeds, soaked
2 tbsp. water
1 tsp. flax seeds
2 tbsp. non dairy milk (almond or oat)
Flat baking tray
1. Preheat the oven to 160 degrees fan. In a separate bowl, soak the chia seeds in 2 tbsp water and leave for 5 minutes, meanwhile mashing the two ripe bananas in another mixing bowl.
2. Add the oats to the mashed bananas and combine well before adding the non-dairy milk. (The mixture should be well combined and dough-like; if not, add more milk in small increments until it is.)
3. Once the chia seeds have soaked, add to the mixture along with the flax seeds and peanut butter.
4. Line the flat baking tray with parchment paper and equally spread the flapjack mixture. Cut into 8 squared pieces and bake for 10-12 minutes, or until golden brown. Leave to cool for 5 minutes before serving.