I have been asked many times, particularly by runners (who are obsessed with peanut butter in general) for the recipe for my peanut butter flapjack.
Having typed out the recipe numerous times in emails and tweets, I realised the obvious answer was to simply the add the recipe to my blog, so here it is.
- Crunchy peanut butter 100g
- Golden syrup 2 tablespoons
- Light brown muscovado sugar 50g
- Scottish porridge oats 200g
- Chia seeds 10g (optional)
Grease a baking tin or dish (or line with baking paper) and preheat the oven to 180 degrees centigrade.
Melt the butter, peanut butter, golden syrup and sugar together in a small saucepan over a low heat, stirring until everything is combined.
Put all the remaining dry ingredients into a large bowl, pour the melted ingredients over and stir until thoroughly mixed.
Spoon the mixture into the baking tin or dish and press down into the corners and smooth the top.
Cook in the pre-heated oven for 20-25 minutes or until golden and firm to the touch.
Leave to cool in the tin or dish, then cut into 16 small squares – each square contains approximately 174 calories, 18g of carbs, 10g of fat and 3g of protein.