Champion flapjacks

Not only do these fuelled-up flapjacks have chopped nuts in but also lashings of almond butter, making them the ultimate pre-workout fuel as a quick champion snack. With a maple syrup and sticky date, sweet kick they’re free from refined sugar too!

30 minutes, plus 10 mins prep

Serves many!

Nutritional Information (per portion)

Calories 222
Protein 5.2
Fat 14
of which saturates 4.3
Carbohydrate 19.8
of which sugars 8.3
Fibre 2.23


  • 100g unsalted butter, plus extra for greasing
  • 150g medjool dates, stones removed and roughly chopped
  • 100g almond butter
  • 150ml maple syrup
  • 50g mixed seeds
  • 50g mixed nuts (hazelnuts, almonds, pistachios, cashews, walnuts or pecans), roughly chopped
  • 250g rolled oats
  • 1 Enriched egg, beaten


  1. Preheat the oven to 180°C/160°C fan. Grease and line a 20cm square tin with baking paper.
  2. Place the dates in a saucepan with a splash of water over a low heat and mash with the back of a spoon until loose and spreadable. Remove into a bowl with a spatula.
  3. Place the butter, almond butter and maple syrup into the saucepan. Place over a low heat until completely melted and smooth.
  4. Tip the seeds, nuts and oats into a large mixing bowl. Pour over the melted butter syrup and beaten egg and stir to coat the oats thoroughly.
  5. Transfer half of the flapjack mix to the lined tin and use the back of a spoon to press into an even layer. Add spoonfuls of the softened dates over the top and spread evenly to cover the oats. Add the remaining flapjack mix and spread again into an even layer.
  6. Bake for 20-25 mins, until golden and lightly brown.
  7. Leave to cool in the tin completely before slicing into 16 squares.

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