Blueberry breakfast flapjacks 


For a lot of people, weekday mornings usually start like this – Alarm goes off. Snooze. Snooze. Snooze. Shit need to wake up! Jump in the shower, throw on clothes, grab handbag and run. Get to the tube, sit down andddd breathe. It’s at this point that your tummy starts growling so loudly that people turn to look at you, and you realise you are really quite hungry! Sound familiar?

It’s so easy to forget to eat if you are on the go, but a good breakfast will rev up your metabolism and set you up nicely for the day ahead. These breakfast flapjacks are so great – we like to make a batch on a Sunday to keep us going through the week. They contain a bunch of fabulous ingredients; oats are full of slow release energy to keep you full up for longer, blueberries are packed with antioxidants, bananas contain lots of potassium and other vitamins, cinnamon helps regulates blood sugar and hazelnuts are full of good fats. Tasty, easy, healthy and transportable – what’s not to like!

Ingredients

  • 1 cup gluten free porridge oats
  • 1 medium banana, mashed
  • 3 tbsp maple syrup
  • 1/2 cup blueberries
  • 1 tbsp melted coconut oil
  • 1/2 tsp cinnamon
  • 1/3 cup toasted chopped hazelnuts

Simply combine all the ingredients in a bowl and mix together. Bake in the oven at 180 degrees for around 15-20 minutes, or until the top is golden. Leave them to cool before cutting them into slices. Store in an airtight container at room temperature. Then in the morning, just grab and go!

Love, Mrs H xx

5 thoughts on “Blueberry breakfast flapjacks 

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