Peanut Butter and Raspberry Flapjacks

These gluten free natural peanut butter and raspberry flapjacks are seriously delicious. Peanut butter raspberry jelly (or jam for us Brits) is such a popular and delicious combination; the tangy raspberries stirred through these flapjacks give them that same flavour which so many people love! I sent these to a friend who is off to Australia, as I know how much she loves peanut butter and will miss all my oaty creations whilst she is away. They went down so well and I hope you all love them as much as she did.



  • 275g Jumbo Oats
  • 80g Melted Coconut Oil
  • 190g Peanut Butter
  • 75ml Maple Syrup
  • 85g Honey
  • 50g oat flour
  • 90g Raspberries
  • Pinch of Salt
40 minutes
15 minutes
20-25 minutes
  • Preheat the oven to 180 degrees celcius.
  • Mix all the ingredients together in a bowl, making sure you mash the raspberries up so that they spread through the mix.
  • Bake the flapjacks for 20- 25 minutes until they are fairly brown on top.
  • Slice and then leave to cool completely.
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