Banana, Date and Blueberry Flapjacks

Tasty banana, date, and blueberry flapjacks are super easy to make, healthy, sweet & delicious. They make a brilliant breakfast or nutritious snack.
Banana, date and blueberry flapjacks

I created these delicious banana, date and blueberry flapjacks very early the other morning for a charity cake sale at work.

They were a bit of a last-minute thing, but they turned out great, way beyond my expectations.

My place of work is a nut free zone, so I needed to make something without nuts, now this is very difficult for me as I add nuts almost everything (for protein, crunch and just because they’re delicious!) so although it pained me to do it, they are completely nut free.

The recipe is an adaptation of my banana flapjack recipe, and I’ve added lots of seeds and coconut flakes to make up for the lack of nuts.

I sweetened the flapjacks by blitzing dates to make a date paste instead of maple syrup or honey–I’m not sure what I would do without the amazing medjool date! Such a versatile and delicious ingredient, providing natural gooey sweetness to so many sweet treats.

Anyway, these are really tasty!

The Recipe

Banana, date and blueberry flapjacks

Banana, Date and Blueberry Flapjacks

Tasty banana, date and blueberry flapjacks are super easy to make, healthy, sweet & delicious. They make a brilliant breakfast or nutritious snack.
Prep time: 5 minutes
Cook time: 30 minutes
4 -6 servings
No ratings yet

Ingredients

  • 6 medjool dates
  • 1/4 cup water
  • 2 cups oats
  • 1/4 sesame pumpkin and sunflower
  • 1/4 cup coconut flakes
  • 3 banana mashed
  • 1/4 cup coconut oil
  • 1/4 cup almond milk
  • 1/4 cup blueberries
  • Seeds and coconut flakes to sprinkle

Instructions

  • Add the dates and water to a mini chopper and blitz to a paste
  • Add all the dry ingredients to a bowl, then add the banana, date paste and almond milk.
  • Heat the coconut oil in a saucepan on a low heat, when melted add to the bowl. Mix everything thoroughly. The mix should be slightly wet.
  • Grease a baking tray with a little coconut oil and then add the mix, pressing into the sides.
  • Press a few blueberries into the top of the mixture and then sprinkle over some coconut flakes and seeds.
  • Bake in a pre-heated oven (180C), for 30 minutes. Remove from the oven and allow to cool for a little before dividing into squares.
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I'd love to hear your comments…

  • Julia Lambert
    2 years ago Reply

    Hi Niki 🙂

    The recipe says “1/4 sesame pumpkin and sunflower”.
    Is it Cup, Teaspoon or Tablespoon and is it each of them, or mixed?

  • Malorie
    9 years ago Reply

    Hi Niki!

    What oven temp do I do for the flapjack bars above? I don’t know what gas mark 6 is :/

    Can’t wait to try theses. Thanks 🙂

    -Malorie

  • Maia
    9 years ago Reply

    Hi Niki, perfect thank you – how many ml in the cup? Can’t wait to try out the recipe! Xx

  • Maia
    9 years ago Reply

    Hi, what size cup do you use? And how many does this make?

    • Sarah
      1 year ago Reply

      Hi would love to make these, but without coconut oil – what oil and quanity could I use instead? Or would nut butter work as a substitute? Thanks!

    • Niki
      9 years ago Reply

      Hey Maia
      The cup is a measuring cup size and you get arox 12 depending how you cut them up.
      Best wishes
      Niki xxx

  • http://bit.ly/1TaYTaS
    9 years ago Reply

    bookmarked!!, I like your blog!

  • Lori
    10 years ago Reply

    Do you think it would work out substituting the oats with quinoa flakes?

    • Niki
      10 years ago Reply

      Hi Lori
      Yes definitely, that would be a nice alternative giving you a lovely nutty taste.
      Niki x

Let me know what you think below…

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