Breakfast
Blueberry, Sour Cherry & Coconut Flapjacks
These energy-packed bars are a great snack, or ideal as breakfast on the go. There is a slightly tropical feel from the coconut and peanuts that balances well with the comforting jamminess of the baked blueberries and the sharpness of the cherries. We’re using the bananas and flax to help bind the bars, in place of excessive amounts of golden syrup.
Cook's notes
Instead of laboriously cutting and folding the baking parchment to line the tray, simply scrunch it into a ball under some warm running water – it will become soft and pliant. Lightly grease the tray, lay the parchment in, and use a rolled tea towel to press it into the sides and corners. Easy!
Ingredients
- 60g dried sour cherries
- 100g sugar
- pinch of salt
- 60g butter, plus extra to grease the tray
- 60g peanut butter
- 2 ripe bananas
- 100g jumbo oats
- 100g porridge oats
- 80g desiccated coconut
- 2 tbsp ground flax seeds
- 125g blueberries
Method
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Step 1
Preheat your oven to 160⁰C/Gas 3. Line a 20cm by 20cm baking tray with baking parchment (see tips).
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Step 2
Roughly chop the dried sour cherries, and keep to one side.
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Step 3
Tip the sugar and peanut butter into a saucepan with a pinch of salt and the butter. Place it on a gentle heat until everything melts together; stir occasional and make sure it doesn’t burn. Remove from the heat, add the peeled bananas, and mash them into the mixture until as smooth as possible.
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Step 4
Tip the warm mixture into a large mixing bowl along with the oats, coconut, ground flax seeds, blueberries and dried sour cherries. Mix everything well – be rough and try to smash up the blueberries a bit so that they burst and bleed into the mix as they cook.
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Step 5
Tip the mix into the baking tray. Level it out with the back of a spoon, making sure to work it into the corners.
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Step 6
Transfer to the oven and bake for 40-50 mins or until golden brown; timings may vary depending on your oven. Leave to cool completely in the tin before lifting out and cutting into 9 equal bars. Stored in an airtight container, they’ll keep well for 3-4 days (if you can resist them for that long).