peanut butter flapjacks

200g porridge oats

50g peanut butter

45ml sunflower oil

45ml honey

  • Preheat oven on gas mark 4.
  • Add paper cases to a twelve hole muffin tin.
  • Put all the ingredients into a saucepan and stir over a low heat for a few minutes.
  • Divide the mixture into the paper cases.
  • Pat the mixture down using the back of a spoon. 
  • Bake for 20 minutes until golden brown.
  • Remove from the oven and leave to stand for a few minutes, then remove from tin to cool completely on a wire rack.

Will keep for 10 days in an airtight container.