Festive Sticky Chilean Blueberry and Banana Flapjack

Temps & Portions
12 servings
55 min temps de préparation =
15 min préparation +
40 min cuisson
  • 60g butter 2957
    Gay Lea Butter Unsalted 454G
    $7.55 • Chq
  • 60g peanut butter 2958
    Skippy Peanut Butter Smooth 500G
    $6.02 • Chq
  • 75g honey plus 1 tbsp. 2959
    Nectaflor Wild Flower Honey 250G
    $4.36 • Chq
  • 150g Chilean blueberries, roughly crushed 2960
  • 250g porridge oats 2961
    Bob's Red Mill Steel Cut Oats 680G
    $3.29 • Chq
  • 50g pumpkin seeds 2962
    Compliments Pumpkin Seeds 275G
    $7.55 • Chq
  • 50g almonds, roughly chopped 2963
    Almonds Natural 400G
    $8.56 • Chq
  • 50g walnut pieces 2964
    Compliments Walnut Chopped 100G
    $5.14 • Chq
  • 1 ripe Banana, peeled and mashed 2965
    Banana 1EA
    $1.07 • Chq

Preheat the oven to fan 160C fan/180C/gas mark 4. Line a 20cmx20cm baking tin with parchment.

Melt the butter, peanut butter and 75g of the honey in a large pan. Once melted and beginning to bubble, remove from the heat and stir in the remaining ingredients (except the extra honey). Mix well, spoon into the tin and level the surface. Bake for 35-40 minutes until firm and beginning to brown.

Warm the extra honey in a small pan and brush over the surface of the flapjack. Cool slightly and cut into 12. Store in an airtight container once cooled completely, for up to 4 days.


This honey flapjack is made without refined sugar, is packed with oats, nuts and juicy Chilean blueberries.