When you're in need of a snack on the go, buying a flapjack can seem like a healthy option. But just look what's inside flapjacks from some of the high street's biggest names.

Flapjack 1
Oats (37%), Chopped Dates (17%) (Dates, Rice Flour), Golden Syrup, Margarine (Palm Oil, Rapeseed Oil, Water, Emulsifier: Mono- and Diglycerides of Fatty Acids), Brown Sugar (Sugar, Cane Molasses), Walnuts (5%), Humectant: Glycerine, Colour: Plain Caramel.

Flapjack 2
Gluten Free Oats (27%), Rice Syrup, Vegetable Oils, Soya Protein Crunchies (17%) (Protein, Tapioca Starch, Salt), Soya Flour, Raw Cane Sugar, Dark Chocolate Flavoured Coating (13%) (Sugar, Vegetable Oil, Cocoa Powder, Emulsifier, Sunflower Lecithin), Coconut Chips (8%), Natural Flavouring.

Flapjack 3
Oats (45%), Invert Sugar Syrup (30%), Sugar, Palm Oil, Skimmed Milk, Rapeseed Oil, Coconut Oil, Emulsifier (Mono- and Di-Glycerides of Fatty Acids), Flavouring.

So much sugar. And Palm Oil. And there are lots of other ingredients you just don't need to be consuming.

These delicious flapjacks avoid refined sugar, have no nasty additives, preservatives, artificial colours or flavourings, and are packed full of whole foods. Perfect for lunch boxes, snacking and a sweet pick me up, you'll never want a processed flapjack again. That is, of course, if you're partial to peanut butter!

In comparison:
Oats (26%), Peanut Butter (26%), Apricots (13%), Agave (13%), Almonds (7%), Cranberries (7%), Pumpkin Seeds (4%), Milled Flax Seeds (4%).


200g organic oats
200g organic crunchy peanut butter (with no added sugar)
100g apricots
100g agave
50g almonds
50g cranberries
30g pumpkin seeds
30g milled flax seeds


Line a 15 cm square baking tin with baking parchment.

Blitz 1/2 the oats, almonds and apricots in food processor. Tip into a large bowl.

Add the remaining oats and the rest of the ingredients.

Mix the ingredients using your hands until well combined.

Press down in the tin wrapping the sides of the parchment over the top of the flapjacks.

Pop in the fridge for at least 30 minutes with something heavy on top. Remove from the fridge and cut into eight bars. The flapjacks will be fine in an airtight container in the fridge for a week.