These flapjacks make an ideal satisfying snack for a lunchbox but also make a dreamy afternoon pick me up for tired parents with a cup of tea ☕️ Yum!

They are easy peasy to make and a healthier fruit packed option than your standard flapjack. Our kids love helping to make these too - and eating the mix in the process!

Makes 12

150g porridge oats
2 tbsp ground flaxseeds
50g coconut oil, melted
25ml maple syrup
1 banana, mashed
80g fresh or frozen raspberries
30g dark chocolate, finely chopped

Preheat the oven to 180C/160C fan.

Mix together the oats and flaxseeds, then add the coconut oil, maple syrup and banana. Once combined, stir through the raspberries and chocolate, lightly mashing the raspberries. Place in a small shallow baking/brownie dish lined with baking parchment and cook for 15 mins until turning golden. Leave to cool before cutting into 12 squares.

Store in the fridge for up to 3 days.