Spiced Autumnal Flapjacks


● 300g oats (I use a mix of jumbo and rolled)

● 1 tbsp chia seeds

● 3 tbsp water

● 1 medium grated carrot

● 50g sweet potato (raw weight)

● 2 large ripe bananas, mashed

● 50g ground almonds

● 25g sultanas

● 25g pecans, chopped

● 1 ½ tsp ground cinnamon

● 1 tsp nutmeg Zest of one small orange

● 1 tbsp rapeseed (vegetable) oil


1. Preheat oven to gas mark 4, 350F, 180C (fan) and line a brownie tray with greaseproof paper

2. Cut the sweet potato up into small cubes, bring to the boil in a pan and then cook gently for 10-12 mins until tender. Mash and leave to cool

3. Mix water with the chia seeds and leave to soak while the potatoes are cooking

4. In a large bowl, place all of the ingredients and stir well, ensuring all the oats at the bottom of the bowl are mixed in

5. Place the mix in the brownie tin and press firmly down so that it is compacted, especially at the edges

6. Bake for around 30 minutes until the top is a lovely golden brown. You may need to cook for a little longer, depending on the strength of your oven

7. Leave to cool slightly and then cut either into 12 substantial squares or 16 smaller ones, depending on whether you are making them as a breakfast bar or just a snack

Aim: To create a spiced flapjack using some of my favourite autumnal flavours

I wanted to create a no-added sugar, high fibre/protein, low saturated fat flapjack/breakfast bar recipe which is suitable for those with dairy/egg allergies or who follow a vegan or plant based diet. It is suitable for those with a peanut allergy but obviously not for those with nut allergies as it contains ground almonds and pecans. They are also gluten free if made with GF oats and therefore suitable for those with coeliac disease or those who feel they are intolerant to gluten.

I also wanted to create something that would make me feel autumnal and slightly Chistmassy, with spices and carrots and sultanas to give it almost a carrot cake type feel. The first couple of attempts resulted in a heavy, dense texture and although personally I quite like this, these were a step too far and took a lot of chewing! To address this, I reduced the oats and replaced with ground almonds which worked really well. To replace the moisture of butter which is normally used in flapjacks recipes, it needed two large bananas mashed really well and the chia seeds. For those making this recipe who are not plant based or for children who have a dairy allergy but can eat eggs, you can just use one egg in place of the chia seeds and water.

Nutritional content (per square if cut into 12 squares)

● Energy – 177kcal Protein

● 5g Fibre

● 3.5g Sugar

● 4.4g Saturated fat 0.8g

Delicious flapjacks and the best part… they’re healthy!

If you want to reduce the sugar content to 2.6g per square, omit the sultanas and replace with a little plant based sweetener but personally I like them. As they are, they provide 15% of the recommended daily sugar intake. If you do make these, tag me in on your insta pics and let me know what you think!