Peanut butter & jam flapjacks

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal399
  • fat23g
  • saturates7g
  • carbs34g
  • sugars19g
  • fibre4g
  • protein11g
  • salt0.4g
  • Ingredients
  • Method
  • Ingredients

  • 5 tbsp salted butter, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g crunchy peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 8 tbsp strawberry or raspberry jam
  • 80g light brown soft sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 200g rolled oats
  • Method

    1. Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 20cm square cake tin with baking parchment.

    2. Put 3 tbsp each of the peanut butter and jam in separate small bowls and set aside. Tip the remaining peanut butter, the rest of the jam and the butter and sugar into a pan set over a medium heat and stir until everything has melted together. Quickly stir in the oats, then leave to cool for 5 mins.

    3. Spoon the mixture into the prepared cake tin and gently press down with your hands. Dot over the reserved peanut butter and jam, then bake for 20-25 mins or until golden brown. Leave to cool completely in the tin, then turn out onto a board and cut into squares.

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