READ: Blueberry and Peanut Butter Flapjacks. PDF, EPUB online free reviews.

Is there anything better than a gooey flapjack with your morning coffee? Especially when it has peanut butter in! These delicious, vegan flapjacks are already a firm favourite of mine and I can tell I’m going to be making them on a regular basis – in fact I’ve already had two today; so I might need to make another batch sooner than I thought. Packed with goodness, these are the perfect healthy pick me up. Enjoy!

Makes 8-10 flapjacks
180g oats
100g medjool dates + 100ml boiled water to soak them in
70g peanut butter – my personal favourite is Pip and Nut!
150g frozen blueberries
3tbsp melted coconut oil
1tsp vanilla
A dash of cinnamon
Small pinch of salt

Start off by lining a small, largely flat tin with greaseproof paper.

Preheat your oven to 170C.

Soak your medjool dates in the boiled water for up to 10 minutes to soften. Then add the dates, along with the water residue to a blender and pulse until you have a thick, caramel like paste.

In a mixing bowl, mix the oats, cinnamon and salt until combined.

Add the remaining ingredients and mix until combined.

Using a spatula, spread the mixture out evenly and then pop in the oven for 12-15 minutes.

Allow to cool and cut into 8-10 squares to be enjoyed.

As always, I would love to know what you think so leave a comment below or tag me in your creations @HealthyEatingEmma x

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