Blueberry Yoghurt Flapjacks
I’ve made this before a few times and always meant to post it on the blog. I made it before with coconut oil, but have changed a few things this time to make an oil-free recipe, with the addition of almond butter, which I think gives a really nice flavour and adds more nutrients than just using oil.
These are really healthy, quick and easy to make, and make a lovely breakfast or snack. They’re really handy for picnics or school lunches too. They’re not too sweet, and my kids love them and so do I! They provide lots of goodness from the oats, blueberries, almond butter and soya yoghurt.
I made them with Alpro plain soya yoghurt, which has a little added sugar, but you could also make them with a plain soya yoghurt that has no added sugar. You might want to add a little extra maple syrup if you do. They’re definitely not as sweet as most flapjack recipes, but are much healthier!
- 2 cups of porridge oats
- 1/2 cup of plain soya yoghurt (plus extra to drizzle on top if you like)
- 2-3 tbsp. maple syrup
- 2 tbsp. almond butter
- 100g blueberries (fresh or frozen)
How they’re made:
- Preheat oven to 180 degrees Celsius.
- In a large bowl, whisk together the soya yoghurt, maple syrup and almond butter until well mixed.
- With a spoon stir in the oats and blueberries even well mixed so that the blueberries are fairly evenly distributed. If there are a lot of blueberries in one of the flapjacks, it might not hold together so well, but will still taste great!
- Spread the mixture evenly into a lined baking tray or cake tin and press it down firmly.
- Bake for about 30 minutes until light golden brown on top.
- Remove from the oven and leave to cool a bit before slicing.
- Serve with extra soya yoghurt if you like.