pear and ginger flapjacks
Pear and Ginger Flapjacks

Flapjacks are a classic and one of those things you can pretty much throw together without too much concern for the exact measurements, they tend to work out ok whatever you throw into them. My kind of recipe! The flavour combinations are endless and I love these ones with pear and ginger. Try apple and cinnamon, rhubarb and strawberry or banana and blueberry as an alternative. Or go mad altogether and add chocolate chips and chopped hazelnuts.

pear and ginger flapjacks
Try these Pear and Ginger Flapjacks on the go!

These Pear and Ginger flapjacks are full of goodness, most of the sweetness comes from fruit with just 2 tablespoons of maple syrup added. Almond butter and banana take the place of butter and keep the nice and moist. With an extra nutritional boost from the addition of chia seeds you can stuff your face with these babies and feel virtuous at the same time.

These make a great snack on the go or a quick breakfast and can he frozen individually wrapped. Gluten and dairy free, they are also low in sugar but full of protein and will keep you satisfied for a few hours.

pear and ginger flapjacks

Ingredients for Pear and Ginger Flapjacks

250g Oats
2 Tbsp Chia Seeds
1 Medium Ripe Banana, mashed
3 Medium Ripe Pears, mashed
2 Inch Piece Fresh Ginger, finely grated
2 Tbsp Maple Syrup
2 Tbsp Almond Butter
2 Tbsp Coconut Oil


Preheat your oven to 160C (fan). Grease and line an 8*8in baking tray with baking paper.

Add the oats and chia seeds to a mixing bowl. In a small saucepan, gently melt the coconut oil and almond butter over a low heat (or microwave for 30-60 seconds) and stir until they are combined, also adding the maple syrup.

Pour this mixture over the oats and chia seeds and give a quick stir to coat the dry ingredients.

Add the mashed banana, pear and ginger to the same mixing bowl and give it all a good mix until everything is evenly distributed. The mixture should be wet and stick together when pressed.

Pop the mixture into the baking tray, pressing down to ensure it’s tightly packed and even. Place in the oven and back for 50-60 minutes, it should have turned golden on the top.

Leave to cool in the tin and then cut into squares and enjoy!

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