The best tasting and easy to make version of this timeless favourite – great fuel on the go – as well as a pre and post ride snack.

You need –

• 150g coconut oil
• 90g brown sugar
• 90g maple syrup or agave nectar
• 170g porridge oats
• 75g rasins or mixed fruit
• 75g mixed chopped nuts – sunflower, chia, linseeds, mixed seeds, pistachio nuts can be included
• 1 x peeled and mashed banana

To make –

• Pre heat your oven to 160o C or 140o C if its fan assisted
• Line a medium sized – 20 cm square or 18 cm x 28 cm baking tray with grease proof paper (top tip – scrunch it up 1st – then it covers the tray better)
• In a pan over a moderate heat – melt the coconut oil, brown sugar and maple syrup / agave nectar together (don t overheat)
• Remove pan from the heat and mix in the oats, fruit, nuts and mashed banana
•  Tip the mix into the lined baking tray and spread / flatten the mix with back of spoon
• Put baking tray into oven to bake for 30 – 35 minutes (till golden on top)
• Remove baking tray from oven and allow to cool
• Place a chopping board on top of tray, tip over to remove flapjack
• Remove grease proof paper and chop flapjack into squares
• Store in an airtight container (best for around 3 days if they last that long)

These don t last long in our house – lovely with a coffee – 1st thing in morning – heading out the door to ride – foil wrapped in our jersey pockets for fuel while out on the bikes or to kick start the re fuelling process  on our return.