INGREDIENTS

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200g oats

1 tsp. cinnamon

Pinch of salt

175g peanut butter

70g agave syrup

25g coconut oil

1 tsp. vanilla essence

100ml oat milk

100g dark chocolate

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METHOD

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1. Preheat the oven to 175°C/ 350°F.

2. In a large mixing bowl, combine the oats, cinnamon, and salt and set aside.

3. In a microwavable bowl, add the peanut butter, honey, coconut oil, and vanilla and microwave for 60 seconds.

4. Once microwaved, stir together well, add the milk and mix again.

5. Add wet ingredients to dry ingredients and mix together thoroughly.

6. Then, transfer the mixture to cubes and flatten with a spatula or the back of a spoon.

7. Bake your flapjack mixture for 15-20 minutes before removing and allowing to cool for around 10 minutes.

8. Next, melt the dark chocolate in the microwave. Once melted, pour the chocolate on top of the baked flapjack and use a spatula to spread the chocolate evenly across the surface.

9. Place your chocolate-coated flapjack in the fridge until the chocolate has set.

10. Once set, enjoy!  Keep flapjacks refrigerated.