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Peanut Butter Flapjacks

Updated: Jan 13, 2021

An inventive new flapjack recipe, that combines the wonder of PBJ (peanut butter and jam) with rolled oats, raspberry coulis and golden syrup.


  • unsalted butter 75g

  • golden syrup 4 tbsp

  • crunchy peanut butter 100g

  • rolled oats 200g

  • raspberries 100g


  • raspberries 250g

  • lemon ½, juiced

  • icing sugar 2 tbsp

  • cornflour 1 tbsp


  1. STEP 1 To make the raspberry coulis, tip the raspberries, lemon juice, icing sugar and the cornflour into a pan and cook gently until the raspberries have softened and made a thick coulis. Push through a fine sieve into a bowl. Cool.

  2. STEP 2 Heat the oven to 180C/fan 160C/gas 4. Melt the butter, golden syrup and peanut butter in a small pan. Tip the oats into a bowl and pour in the melted mixture from the pan and stir well. Gently fold in the raspberries and then drizzle in the raspberry coulis, and fold a few times to ripple. Tip into a lined 20cm square tin and press down. Put into the oven for 20-25 minutes or until browned at the edges. Cool completely then cut into 12 bars.

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