Pumpkin chocolate chip flapjacks

I had a tin of puréed pumpkin leftover from November…and a serious baking urge last weekend.  So, naturally, I decided to make some flapjacks!  They’re such a good snack to have before I head to the gym in the morning (mainly carbs, but with a good helping of protein and fat in there too), and are also lovely with a cup of tea later in the day.  I put a lot of different flavours in this batch and was pleased that they all worked well together and each shone through!




  • 420g pumpkin purée
  • 450g gluten-free rolled oats
  • 3 large eggs
  • Honey (1-2 tbsp, or more if you like it sweeter)
  • 120g raisins
  • 30g pea protein
  • 80g dark chocolate, cut into chunks
  • 30g desiccated coconut
  • 30g almonds (chopped, sliced, whole, however you like!)
  • Approx 100ml almond milk
  • 100g peanut butter (or almond, cashew, hazelnut etc.)





Mix everything in a bowl.  Put in tin.  Top with extra flaked almonds (or something else e.g. seeds, coconut flakes etc) if you like.  Bake in oven at 180 Celsius for 20-40 mins (depending on the size of your tin) until the top is just set.  Literally, that’s it!

Leave to cool before slicing (trust me, it’s much easier this way!).  But go ahead and sneak a corner while it’s still warm.  Yep, I do that.  I try not to eat all the corners straight away…as they’re also nice cold 😀

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