All of the above are completely true.
I have made the traditional flapjack in the past and was astounded by the amount of rubbish that went into an average batch…syrups and butter and sugar, the list goes on. On that day I swore off making flapjacks again…if I’m going to indulge I’d much rather have something like these meringue snowballs. Over a year later I stumble upon Cookies and Cups and a fresh new recipe using oats…with only three basic cupboard ingredients…all with goodish qualities (nuts=good fats honey=natural sweetness oats=unrefined base)…I was wanting for the downside but it never came.
The hands on time for this recipe is roughly 10 minutes, largely depending on the size of the batch you make. A minute to measure out you ingredients and a minute to lightly grease (spray oil) your tin; four more to melt the honey and peanut butter; and a final four to mix in the oat and squish into a container. With only three steps it barely counts as a recipe! Leave to cool in the fridge anywhere from 30 minutes to overnight. Cut into squares if you are a traditionalist. In most cases I store in a Tupperware (air tight container) and leave in the fridge. I took the last batch to work and these were left at room temperature all day with no problems so the fridge-ing is up to you.
1/4 cup honey
1/2 cup peanut butter
1 1/2 cup Oats
Melt the peanut butter and honey together – low heat on the stove. After a few minutes they will have combined. Take off the heat and mix in the oats until well covered. Using a tin/container, load in the warm mixture and push together to remove any air gaps. Fridge for 30 minutes to overnight. Cut into squares and serve.
Which peanut butter?
That’s the million dollar question. I’m a crunchy girl, always have been always will be! These peanut & honey oat squares are no exception, the pieces of peanut add another texture within the soft chewy bars. Though I have never tried you should be able to use other nut butters or mixtures such those made by Whole Earth.