Blueberry & coconut flapjacks
Porridge oats can be used for so much more than filling your breakfast bowl. They’re especially tasty when toasted and baked – try them in these deliciously chewy fruit flapjacks.
Low Fat Spread
Light Brown Sugar
1 medium, mashed
- Preheat the oven to 170°C, fan 150°C, gas mark 3. Grease and line a 10cm x 20cm baking tin with baking paper.
- Put the low-fat spread and sugar into a small pan and warm over a medium heat until melted and combined. Add the banana and stir until combined.
- Remove from the heat and stir in the oats and coconut until well combined. Spoon the mixture into the prepared tin and press it evenly into the corners of the tin using the back of the spoon. Scatter the blueberries over the top and gently press into the flapjack mixture. Bake for 45 minutes, until just turning golden at the edges.
- Remove from the oven, and let cool in the tin before cutting into 10 flapjacks.
The flapjacks will keep in an airtight container for up to 5 days, or frozen for up to 3 months.