Flapjacks are a great way for children to get fibre and a range of nutrients. This recipe contains over six different plant-based ingredients and is much lower in sugar than shop-bought options, thanks to the natural sweetness of mango and fresh orange juice. These are perfect as a snack at home or on the go, or add a dollop of yoghurt and side of fruit for an easy breakfast (you can even warm them up).
Suitable from: 1+ year of age
Free from: Milk, Eggs, Nuts, Soya
Easy to adapt to: Gluten-free (use gluten free oats and buckwheat flour)
- Servings
- 12 - 15 servings
- Prep Time
- 15 minutes
- Cook Time
- 25-30 minutes
Ingredients
- 250g oats
- 50g milled oats, buckwheat flour/wholemeal flour
- 50g desiccated coconut (I use toasted)
- 100g seeds of choice (I used 50g poppy seeds and 50g mixed sunflower and pumpkin seeds)
- One whole ripe mango - flesh only
- 125g blueberries (small punnet)
- 100ml light oil or coconut oil
- Juice of one large orange
- 2-3tbsp maple syrup or runny honey
- 1tsp vanilla paste or essence
Instructions
Put your oven on to preheat at 180*C and line a 20 x 20 baking tin.
Mix your dry ingredients (oats, flour, coconut and seeds) in a bowl.
Remove the flesh from your mango and squeeze it into a bowl with its juice. Add the oil, orange juice, and syrup to this and mix it well.
Combine your dry and wet ingredients well. Add your blueberries and combine them in the mixture. Then, spread the mixture evenly in your tin, pressing down with the back of a spoon or glass to ensure it’s compact.
Bake for 30-35 minutes until golden brown!
