A few days ago I was engaging in one of my favourite hobbies – cupboard gazing. But this time something was different. I was eating a PB&J sandwich. I saw a big bag of unused porridge oats and it hit me like a delicious lightning bolt – flapjacks!
Flapjacks, for the uninitiated, are a thoroughly British treat; bars of oats dripping in a sugary syrup, left to cool so that they firm up and become little pieces of heaven.
You can use my Lime Coconut Peanut Butter for this if you’re feeling fancy, but regular peanut butter will do too.
Ed’s note: As the lovely Jonathan hails from the UK and works with weight when baking, we’re going to show both the UK ingredients list and a US-friendly cups version. Because we’re just that nice.
(Makes around 10 flapjack bites)
250g (2 1/2 cups) porridge oats
100g (1/2 cup) dark brown sugar
75g (1/4 cup) peanut butter (crunchy of course, unless you’re one of ‘the others’)
65g (4 tablespoons) vegan butter / spread, plus a little more for greasing
A few drops of vanilla essence
A pinch of salt
50g (1/4 cup) raspberry jam (with or without bits)
Preheat oven to 350°F/180°C
Melt the peanut butter and vegan butter / spread in a pan, over a low heat
Stir in the sugar, salt, and vanilla and stir until dissolved
Remove from the stove
Pour the oats into a medium mixing bowl, and stir in the peanut butter mixture
Lightly grease a shallow baking tray, and spoon in half the oats, making sure they form an even layer
Spread the raspberry jam over the oats
Add the remaining oats and spread to make an even layer
Bake for 20 minutes
So easy, so delicious! The whole recipe should take about 30 minutes, so it’s perfect if some friends suddenly drop in for a coffee. Or if it’s an emergency and you really need to eat a whole thing of flapjacks. We don’t judge around here…