No-bake breakfast flapjacks
These crunchy little bites are perfect to grab and go on a busy morning. Use up storecupboard seeds and nuts, dates and peanut butter to make an easy breakfast no-bake that's freezable, vegan and dairy-free.
- Line a 26 x 16cm baking tin with nonstick baking paper. Blitz the dates in a food processor until finely chopped and sticky, adding 2 tbsp of water if needed to help the mixture come together.
- In a small saucepan, heat the peanut butter, maple syrup and spread to melt together, mixing with a wooden spoon to combine.
- Mix the oats, rice snaps, nuts, 4 tbsp 4-seed mix and the chia seeds in a mixing bowl. Pour in the peanut butter mixture and the blitzed dates, then use a wooden spoon to mix very well.
- Press the mixture into the lined baking tin, then sprinkle the remaining 1 tbsp 4-seed mix evenly over the top, pressing the seeds in with your fngers. Transfer to the fridge for at least 1 hr to set. Once set, cut the flapjacks into 10 bars. Will keep for up to 5 days in an airtight container in the fridge.
Tip: Use your favourite nuts for this recipe - walnuts, pecans, macadamias and almonds all work well.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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