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No-bake breakfast flapjacks recipe

No-bake breakfast flapjacks recipe

43 ratings

Created by The Tesco Real Food team

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. See method

Ingredients

  • 200g soft pitted dates
  • 150g smooth peanut butter
  • 150g maple syrup
  • 2 tsp dairy-free spread or coconut oil
  • 150g porridge oats
  • 150g rice snaps
  • 80g cashew nuts
  • 5 tbsp 4-seed mix
  • 2 tbsp chia seeds (or 2 tbsp 4-seed mix)

Each serving contains

  • Energy

    1460kj
    349kcal     17%

  • Fat

    18g 26%

  • Saturates

    3g 15%

  • Sugars

    15g 17%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 36.1g Protein 9.5g Fibre 4.7g

Method

  1. 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.
  2. In a small saucepan, heat the peanut butter, maple syrup and spread to melt together, mixing with a wooden spoon to combine.
  3. 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.
  4. 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.

See more Breakfast recipes

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