Flapjacks have always been a firm family favourite in our household. With Neil being a huge cycling fan, he has always turned to flapjacks to boost his energy when out on his long hard rides on a Sunday, and in turn the boys have always loved to boost their energy with flapjacks too. Did you realise how simple flapjacks are to make? Simply throw a few key ingredients together in a bowl, bake in the oven and voila – a delicious, healthy and super energy boosting snack the whole family can enjoy! These chia seed and flaxseed flapjacks are no different!
Chia Seed & Flaxseed Flapjacks
Made using lots of energy boosting ingredients, these flapjacks are perfect for babies and toddlers on the move and Mums who need a boost after yet another sleepless night!
Chia seeds have becomes such a popular superfood in recent years and it’s easy to see why. Boasting antioxidant properties and packed full of fibre, chia seeds can help protect you against developing heart disease, boost digestion and can help boost bone health too!
Flax seeds offer similar health benefits. As well as being great for digestion (as long as they’re ground – otherwise they’ll just pass through you!), flaxseed contains health-protective antioxidants called polyphenols which can help protect you against heart disease and cancer. What’s not to love?
How do you make this chia seed & flaxseed flapjack?
This chia seed and flaxseed flapjack contains 7 ingredients – all of which I had in my store cupboard (as I am a bit of a hoarder when it comes to rolled oats, seeds and nuts!)
Simply add all the dry ingredients to a bowl and combine, add the wet ingredients and mix, press into a square baking tin and bake for 45 minutes – 1 hour. It’s as simple as that!
A flapjack without honey?
Most flapjack recipes do contain honey, but this one doesn’t – simply because I wanted to be able to feed these chia seed and flaxseed flapjacks to my baby – and babies can’t have honey before they turn one.
The mashed banana, butter and maple syrup help to bind all the dry ingredients and you can rest assured that when baked, the flapjack won’t crumble!
How long does the chia seed flapjack keep for?
You can keep the flapjack in a well sealed container for up to a week – that is of course if it lasts that long! The longest we have managed to keep this flapjack without it all being devoured is about three days!
How will I know if the flapjack is cooked?
Follow the baking instructions and cook for 45 minutes. The flapjack will appear crispy on the outside and soft on the inside when you take it out, however the flapjack will solidify and harden as it cools.
If you do prefer a crispier flapjack, you can bake it for up to an hour.
What changes can I make to this recipe?
Not a fan of raisins? Feel free to take them out. Prefer a sweeter flapjack? Add chocolate chips or tablespoon of honey. The main ingredients of rolled oats, chia seeds, flaxseed and butter should be kept in, but other than that, the additional ingredients can be switched around based on your individual taste.
How many calories in this chia seed flapjack?
The nutritional calculator I used worked out that if you cut this flapjack into sixteen slices that each slice will be 130 calories each. Not bad for a flapjack which are infamously known to be FULL of calories!
If you liked this post, I would be grateful if you could pin the image below so others can find it too 🙂
- 200 grams rolled oats
- 70 grams chia seeds
- 30 grams ground flaxseed
- 100ml warm water
- 70 grams raisins
- 1 (very ripe!) mashed banana
- 3 tbsp maple syrup
- 50 grams melted butter
- Preheat the oven to 160C
- In a bowl add the dry ingredients (rolled oats, ground flaxseed, chia seeds and raisins) and mix to combine.
- In a second bowl, mash a very ripe banana with the back of a fork, then add it to the bowl along with the warm water and maple syrup.
- Melt butter in the microwave or on the hob (I like to boil water and then pop a bowl on top to gently melt the butter over the course of a few minutes) then add it to the bowl.
- Combine all the ingredients thoroughly, you should see everything sticking together nicely.
- Grab a square tin and line with baking paper. Pop the flapjack mixture into the tin and press down on it with the back of a spoon making sure it's spread out evenly across the whole tin.
- Bake in the oven for 45 minutes (if you prefer a crispier flapjack, an hour may be better).
- Leave to cool fully before cutting into 16 equal slices.
Amount Per Serving: Calories: 130Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 23mgCarbohydrates: 18gFiber: 4gSugar: 6gProtein: 3g