One thing I will never ever get tired of is flapjacks.
Does anyone else have that addiction?
I’m not sure why I love them so much. Perhaps it’s because they remind me of my childhood. Perhaps it’s because they’re so easy to prepare, or perhaps because – quite simply – they are so freaking delicious!
Whatever the reason, flapjacks are one of my number one things to make and prepare for the boys when it comes to their snacks! Yet, these Chocolate Peanut Butter & Quinoa Flapjacks may just be my favourite yet…
In fact, they are so delicious that I ate four in one go! And Zayn, who happily arrived home from school just when they came out the oven, did too.
As with all flapjacks, these are created using favourite store cupboard essentials – think oats, nuts, seeds, chocolate, peanut butter.
However, these have a little twist as I switched up some of the oats for puffed quinoa. Quinoa is high in protein, and gives a little more texture to these gorgeous, crispy and chewy bars.
To make them extra decadent and even more irresistible, I used nut butter in the recipe itself, and then topped them with a thick coating of peanut butter chocolate (simply melted chocolate whisked with peanut butter), but you can leave that out if you like!
However…I’d urge you not to. It’s more than a little addictive, and a whole lot finger-lickingly good!
Anyway, if you fancy treating yourself this week, or are searching for your next snack recipe, then look no further! This is the one for you…
Peanut Butter Chocolate & Quinoa Flapjacks
- Makes 16 bars –
- 1 1/4 cups oats, lightly toasted
- 3/4 cup puffed quinoa
- 1/2 cup chopped almonds
- 1/2 cup desiccated coconut
- 2 tbsp chia seeds
- 1/2 cup raisins
- Handful pumpkin seeds
- 9 tbsp butter (vegan or otherwise)
- 4 heaped tbsp cashew butter (can also use peanut butter for a stronger peanut taste)
- 7 tbsp coconut sugar
- 3 tbsp coconut honey, honey or brown rice syrup
- 100g dark chocolate chips
- To top –
- 150g dark chocolate, finely chopped
- 2-3 tbsp peanut butter (I used Pics)
- 1 tbsp coconut oil, melted (I used Coconut Merchant)
- Line a brownie tin and preheat the oven to 170C.
- Gently melt together butter, nut butter, coconut honey and coconut sugar, stirring until smooth and melted. Remove from the heat.
- In a large mixing bowl, stir together all dry ingredients, apart from the chocolate chips, until well combined. Stir the wet ingredients into the mixture until the oats and quinoa are completely coated. The mixture should be nice and sticky – if it’s too dry, add some more melted butter or coconut honey. Similarly, if it seems too sticky, add some more oats in. Leave to cool.
- Once the oaty mix has cooled down, stir in your dark chocolate chips. Spoon into your prepared tin, smoothing and pressing down with the back of your spoon.
- Place in the oven to bake for 15-18 minutes, or until golden brown, checking progress after 12 minutes to ensure it’s not browning too quickly. If it is, lay baking paper on top for the remainder of baking. Remove from the oven and leave to cool completely.
- Once cool, gently melt your dark chocolate in a bain marie with the coconut oil until smooth. Whisk in your peanut butter until lump-free, then pour over your cooled flapjacks.
- Leave to set before removing from the tin, cutting into slices and enjoying!