Peanut Butter Breakfast Bars or Flapjacks is a paid collaboration with SKIPPY® Peanut Butter. These Peanut Butter Breakfast Bars or Flapjacks are the perfect grab and go breakfast for school mornings or after school snack for kids of all ages.
Both of my boys get a bus to school in the morning and for Mini breakfast is always a challenge as he would rather spend that extra five minutes in his bed than eating!
So I created these fabulous grab and go Peanut Butter Breakfast Bars for him to eat on the bus on the way to school.
They also make a great after school snack, as they are packed with protein ( providing 22.1g per 100g).
I used Extra Crunchy SKIPPY® Peanut Butter for my bars, but you could also use smooth (sometimes younger children prefer that).
These are also fun to make with the children, although the cooling time can test their patience and mine sometimes! I also mixed up these flapjacks a little by using an oats and super grains mix from Asda, which is a blend of oats, red quinoa and golden flax seeds.
Peanut Butter Breakfast Bars or Flapjacks
Preheat your oven to 180C (160C fan) gas 4. Grease and line a shallow 20cm square tin with parchment or greaseproof paper or use a silicone tray (I love them as they store flat and are easier to use).
Put the SKIPPY® Peanut Butter, brown sugar, golden syrup and oil into a medium pan and heat gently until melted.
Then add in your oats and super grains mixture and stir until combined. Turn into the tin, then sprinkle over chocolate drops and level by pressing the mixture evenly and firmly with the back of a spoon. Bake for 25 minutes or until just golden around the edges.
Remove from the oven and cool before cutting into 12 or 16 pieces. you can also melt any leftover chocolate drops and drizzle over the top.
Peanut Butter Breakfast Bars or Flapjacks
Ingredients
- 75 g Extra crunchy SKIPPY® Peanut Butter
- 75 g Brown Sugar
- 6 tbsp Golden Syrup
- 2 tbsp oil
- 75 g chocolate chips
- 175 g Rolled Oats with Super Grains
Instructions
- Put the SKIPPY® Peanut Butter, brown sugar, golden syrup and oil into a medium pan and heat gently until melted.
Then add in your oats and super grains mixture and stir until combined.
Turn into the tin, then sprinkle over chocolate drops and level by pressing the mixture evenly and firmly with the back of a spoon.
Bake for 25 minutes or until just golden around the edges.
Remove from the oven and cool before cutting into 12 or 16 pieces.
You can also melt any leftover chocolate drops and drizzle over the top.
SKIPPY® Peanut Butter (RRP £2.40 per 340g jar) is now widely available in Smooth and Extra Crunchy varieties, on sale in major supermarkets including Sainsbury’s, Morrisons, Costco and the International section of Tesco and Ocado. We love it as it is less sticky than some brands we have tried and it doesn’t stick to the roof of your mouth!