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  • Writer's pictureKatie Brown

Almond Butter & Pumpkin Seed Flapjack

Flapjack is one of those foods that will always hold a special place in my heart, the perfect mix of slow releasing energy and satisfaction can be found in each tasty bite.

I remember when I first made flapjack with nut butter, the whole batch didn’t last long, from memory it was around 24 hours. Can you have too much of a good thing? Not in my book.

The wonderful thing about flapjack is that it’s forgiving, if it’s too crumbly you can eat it as Granola or warm from the tin – Too chewy? There’s honestly no such thing! Plus, you can add whatever you fancy, why stop at Almond butter when you can add coconut almond butter? Or dried fruit? coconut shavings? nuts? chocolate chips? It’s your party, go wild!

If you’re making these in batch, remember you can freeze them for consumption at a later date and they are ideal for any endurance activities, picnics or mid-afternoon snacks.


  1. 300g Oats

  2. 100g Almond Butter

  3. 50g Pumpkin Seeds

  4. 125g Honey


  1. Pre-heat the oven to 180 Degrees.

  2. Then grab a heatproof saucepan and mix the Almond Butter and Honey on a slow heat, this should only take a minute or two. Then remove from the heat, add in the oats and pumpkin seeds, mix until evenly combined.

  3. Now, line a brown tin with grease proof paper and pour in the mix, using a large spoon smooth over the mix until evenly distributed in the tin.

  4. Oven bake for 25 minutes, allow to cool, cut and serve.

If you make these, please tag me in your creations – I love to see!



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