During the week eating a healthy breakfast while on the go can be a challenge. It always seems that healthy food takes more time to prepare so it’s easy to grab something less healthy when in a rush like breakfast bars and muffins. These Honey, Oat & Seed Flapjacks are not only easy to prepare in advance, so you can grab one when on the go, they are also fabulously healthy. Full of oats and a combination of seeds with no added sugar (only honey), you will be sure to get a healthy breakfast while on the go without the guilt. Enjoy these alongside some fresh fruit and yogurt with your morning coffee.
I found this recipe in The Happy Pear cookbook written by Irish twin brothers David & Stephen Flynn who promote healthy eating through their food shop, café and online course. The book promotes a vegetarian/vegan whole foods plant based diet low in fat that is healthy for your heart. The book if full of healthy recipes that even meat lovers can enjoy. Having followed a primarily vegetarian diet for the past 20 years, I eat vegetarian a few days per week and have found some fabulous new recipes to enjoy such as a Mexican Leek and Black Bean Chilli, which is by far the best veggie chilli I have ever had.
Their flapjack recipe is found under the desserts and sweet treats section of the cookbook, but I think its a great option for breakfast on the go when you are in a rush. Considering I’m a fan of cake for breakfast (see my post on Portuguese Orange Cake), it’s no surprise I’m promoting these sweet treats for breakfast. Considering the flapjacks are so healthy and fabulous tasting, it’s a great way to start the day.
Ingredients – 150 ml honey, 250g rolled oats, 160ml sunflower oil, 60g ground flaxseeds, 40g desiccated coconut, 40g pumpkin seeds, 40g sesame seeds, 40g raisins, 20g dried cranberries (they use goji berries but I didn’t have any so I supplemented).
Method – Preheat the oven to 180 degrees. Warm the honey in a bowl of hot water. Put the oats in a bowl with oil and stir. Add the remaining ingredients except the honey and mix well. Add the honey and mix. Press the mixture into a square baking tin. Bake for 25 minutes. Allow to cool before cutting. Store in an air tight container.