Oats are naturally low GI so will give you slow-releasing energy through the day, avoiding sugar-spikes. These chewy fruit flapjacks will keep for up to 5 days in a sealed dry box in a cool place. Each bar is the equivalent of 1 portion of your 5-a-day.
1. Preheat a (fan) oven to 170°C.
2. Put the oil and honey in a large saucepan & heat until the ingredients are melted together. Stir in the dried mixed fruit, grated apple, and oats and stir well.
3. Skin and mash the 2 bananas, then add to the oat mixture. Stir again so that it’s well combined. Press the mixture into a 15cm square brownie tin. I use a non-stick baking tin and there is no need to grease, dust or line it when you’re making flapjacks.
4. Put the tins in the oven for 25-35 minutes. Once they start to turn golden brown on top, remove and allow to cool for 30 minutes before using a knife to impress the flapjack shapes on top of the mixture. Wait until fully cool before breaking into the pieces you’ve impressed.