By the time we’re half way through the morning, it’s often as much as we can do to avoid counting the minutes until lunch time!
With hunger and cravings having a habit of creeping in most at this time of day, what we need is something small yet sustaining to tide us over until our next meal.
What exactly equates to ‘small and sustaining’ is, however, half the battle, especially since treat temptation has a habit of threatening even the best of snack prepping intentions.
Of all the check list ingredients to look for amid the mid-morning munchies, OATS have to be up there with the best of them!
There is evidence that eating oats can help balance energy levels, making these a particularly good option when the post breakfast lull begins to creep in.
Other than eating oatcakes, those keen to ‘embrace the oats’ might however feel somewhat stumped for ideas. 🤔
Flapjacks might fit the bill on paper, but they are notoriously high in sugar and fat, which is surely enough to discount them from the offset ... or is it?
Luckily, not all flapjacks are created equal, and making them yourself can actually remove (or at least reduce!) many of the questionable ingredients from the equation.
Made with whole oats, coconut oil and peanut butter, these seemingly too-good-to-do-good flapjacks are a perfect solution to the battle of will power that so often looms around the pre-lunch period.
Given that they’re fairly filling, you’ll find even a little goes a long way, which is just as well when you’re snack prepping for the week ahead!
250g rolled oats
50g brown sugar
1 x 80g bar dark chocolate
1 table spoon peanut butter
200g coconut oil, melted
Mix the oats and sugar in a bowl
Melt the chocolate with the peanut butter over a very low heat, stirring continuously
Add the coconut oil and melted chocolate to the oats/sugar and mix thoroughly
Spoon into a lined baking dish
Bake in the oven for 20 minutes, then allow to cool thoroughly before transferring to the fridge for at least 2 hours until set