Date & Almond Butter Flapjacks

I created this delightfully sweet recipe last year and is one I make regularly as it is so quick and easy to make, using natural ingredients which make it a great snack. The banana and dates give it that natural sweetness which is great if you need a bit of an energy boost. By only using a few ingredients, it makes such a delicious tasty sweet. I share these with family, friends and colleagues as they all love them!

I like to change it a bit sometimes by adding or replacing other ingredients. It is so versatile you can tailor it however you like and add anything you want to them! Here I show you my recipe for the basic version I make, and I will give you some ideas as to what ingredients you could add or replace. As it is such a simple recipe you will be done in under an hour! These will keep for about 4 to 5 days and I keep mine in a cake tin to help keep them fresh.



  • 4 or 5 ripe bananas (depending on size)
  • 300g Oats
  • 40g dried dates
  • 4 tbsp almond butter (approx)
  • 2 tbsp chia seeds (optional)
  • 1g cinnamon


  • Preheat oven to 180°c (fan assisted)
  • Mash the bananas in a large mixing bowl until it is runny and there are no more bits of banana
  • Add the oats to the mashed banana
  • Rip the dried dates into pieces and add to the bowl
  • Add the chia seeds (if using)
  • Add the almond butter
  • Add the cinnamon – you can put as much or as little as you like, I usually add approx 1g
  • Mix altogether with a wooden spoon until all mixed well together
  • Line a deep square cake tin (H8cm, W21.8cm, D21.8cm) with parchment paper or grease with some coconut oil
  • Add the mix to the baking tin spreading it out evenly in the tin
  • Use the back of a spoon to smooth the top of the mix in the tin to get an even surface ensuring all corners of the tin are covered
  • Place in the oven for approx 30 minutes or until the top turns golden brown
  • Once done baking, take the tin out of the oven and leave to cool down for approx 15 minutes or if using parchment paper I usually lift it out of the baking tin then leave to cool down
  • Slice into 12 rectangle pieces
  • Once fully cooled down, place the slices in a cake tin or store them in an airtight container (or if you’re like me and can’t wait for them to cool down, they are lovely to have warm too!)



If you don’t like any of the ingredients then no problem! Below are a few of my suggestions as to what you could use as a replacement or in addition to:

  • Hazelnuts (whole or chopped)
  • Almonds (whole or blanched)
  • Cacao nibs
  • Cacao powder
  • Raisins

So for example, if you do not like dates then you could use raisins instead, or if you want it chocolatey then you could add cacao nibs or cacao powder (or both!).

Click here to see where my deep square cake tin is from – I find it is the perfect size for making these flapjacks!

Do let me know if you use my recipe and make these flapjacks – I would love to know what you think!

See my pictures below of the flapjacks in the making!


You may also like