These are made with banana and apple which cuts down on the amount of fat and sugar usually needed for flapjacks.
50g butter, plus a little extra for greasing
2 tbsp smooth peanut butter
3 tbsp honey or maple syrup
2 ripe bananas, mashed
1 apple, peeled and grated
250g rolled oats
85g apricots, chopped
85g mixed seeds (pumpkin, sunflower, chia, linseeds)
1. Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.
2. Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin.
3. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.