Even though we’ve always enjoyed cooking from scratch and making things ourselves, it wasn’t until we moved to our beloved little island far away from any and all grocery stores that we entered DIY land for real. That move also meant we all of a sudden had a lot more time at our hands, which meant we could really go all in. Today, we pretty much never purchase anything from the supermarket that has more than one ingredient (obviously with a few exceptions – it’s not like we make our own mustard, for example) and making almost everything from scratch is second nature. And more importantly: so much fun!
This recipe is basically a new version of our Peanut Butter Chocolate Chunk Granola Bars. We love the short ingredient list of that one, and the fact that it comes together so quickly, so we felt inspired to experiment a little with some new flavors. The classic combination of apple, cinnamon and hazelnuts won, and we hope these will get to come with you on all sorts of outdoorsy adventures going forward. Good luck!
För recept på svenska, klicka här: Flapjacks med äpple, kanel och hasselnötter
Makes 8 bars
Total Time: 20 min + time to set
150 ml raw hazelnuts (60 g)
200 ml oats (80 g)
2 tsp cinnamon
200 ml chopped dried apple (80 g)
100 ml salted peanut butter (125 g)
50 ml baking syrup* (60 g)
1-2 tsp water
*Ljus sirap here in Sweden. Maple syrup or honey can be substituted.
- Toast the hazelnuts in a pan over medium heat until the skins start to blister and blacken, approximately 5-10 minutes. When you start to see some of the skins starting to peel off on their own, they are done. Rub off the skins using a kitchen towel (wrap it around the nuts and rub from the outside). Roughly chop the nuts and place in a medium mixing bowl.
- Add in oats, cinnamon and chopped dried apple. Stir to combine.
- In a separate small bowl, stir together the syrup and peanut butter. If the mixture is difficult to mix, a quick 30 seconds in the microwave will make it a lot easier to stir.
- Add the wet ingredients into the dry and stir thoroughly until properly mixed (we like to get in there with our hands). Add in 1-2 tsp of water if it seems dry and isn’t coming together.
- Pour out the mixture into a parchment paper lined loaf pan, making sure to press down hard to form a compact layer.
- Refrigerate for a few hours before cutting. Can be stored in the fridge for up to a week, and the freezer for several months.
- To bring on the go – wrap them individually in parchment paper and twist the ends to “lock” (think old-timey candy) and pop in your bag.
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– Sophia & Michael