PB Lover

Peanut butter is a divisive subject, particularly here in England. It definitely doesn't carry the same level of importance on this side of the Atlantic - just take a look at the jars you can buy in supermarkets here. Pitiful! And made of GLASS! I certainly wasn't raised on the stuff, and whenever I would visit America on my summer holidays and go to gymnastics camp (oh yes, there was plenty of neon lycra), all the other girls feasted on peanut butter and jelly sandwiches while I was still hooked on the novelty of lunchables (LOL their website uses the words "wholesome" and nutritious" in the title tags). PB&J never appealed to me until pretty recently - now I can't get enough of the stuff. Although, admittedly, I've moved on to almond butter. But there is a certain person I live with who stocks up on jars of Jif and/or Skippy whenever we're back in the States. This is a peanut butter loving household.

Walking home from the shops yesterday, I told Phil that I wanted to bake something this week and he suggested a flapjack. My facial expression could best be described as "meh", but then he offered up this brilliant idea: "add peanut butter!" And now I have a brand new recipe to share with you, which I have just now tasted and fallen in love with. As with all flapjacks, they're best enjoyed with a mug of tea or coffee. But because it is summertime now, take them outside and impress your friends at a picnic with ice cold lemonade or apple juice. Quaint!

PB Honey Flapjack

Makes 10-12 slices, depending on your generosity :)

The particulars:

  • 1 cup goat's butter (could use organic butter instead, or coconut oil)
  • 1/4 cup coconut sugar
  • 1/2 cup peanut butter (crunchy or smooth - I used smooth here)
  • 1/4 cup raw honey
  • 2 cups oats
  1. Heat the oven to 325F. Grease a 13 x 9 inch pan with a little bit of butter.
  2. In a medium saucepan, melt the butter over a low heat. Once melted, add the sugar, honey, and peanut butter. Cook for 1-2 minutes, stirring often.
  3. Remove from the heat and mix in the oats, fully coating them in the warm liquid. Pour into the greased pan and press down firmly with the back of your spoon.
  4. Bake in the oven for 20 minutes or until golden. Leave to cool in the pan for 10 minutes before slicing.