Introducing these super-easy, 4-ingredient Peanut Butter Breakfast Flapjacks — a quick, nutritious option for busy mornings or a grab-and-go snack.
This recipe was created in collaboration with FREEE. (Sponsored content)
They’re ideal for a healthy breakfast or snack and take just minutes to prepare, making them perfect for batch-prepping your weekly breakfasts.
Why you’ll love these flapjacks:
- Simple to make
- Nutritious and filling
- Only 4 ingredients
- Great for on-the-go
- Gluten-free and vegan
These flapjacks use just four everyday ingredients:
For this recipe I used FREEE Corn Flakes, a simple cereal that works wonderfully in this bake.
FREEE also offers vegan, gluten-free porridge oats, making it easy to choose organic, allergy-friendly breakfast options.
These flapjacks are exceptionally easy: simply mix the ingredients in a bowl, press into a tin and bake. Ripe bananas, peanut butter and cinnamon combine to create a naturally sweet, warming base that pairs perfectly with the crunchy corn flakes.
Adding peanut butter boosts the protein content, making these an excellent choice for breakfast or an energy-packed snack. The FREEE Corn Flakes contribute a lovely texture — they crisp slightly in the oven and become chewy when cooled, giving satisfying bites that keep you full.
In about five minutes you’ll have the mixture ready to press into a tray and bake — it really is that straightforward.
Line a square (9×9) baking tin with baking paper, press the mixture down firmly so it compacts evenly, then bake for 15 minutes. Pressing the mixture helps the flapjacks hold together and ensures even baking.
Once baked and cooled, slice into squares. The result is chewy, filling flapjacks that travel well and are ideal for a quick breakfast or snack.
You can store them in the fridge for a few days or freeze portions for later, making them perfect for meal prep.
Save this recipe idea to Pinterest for later inspiration.
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Peanut Butter Breakfast Flapjacks
Ingredients
- 1 box FREEE Corn Flakes (325g)
- 4 ripe bananas, mashed
- 4 tbsp peanut butter
- 1 tsp cinnamon
Instructions
- Preheat your oven to 180°C (356°F).
- In a large bowl, mash the ripe bananas until smooth.
- Add the peanut butter and cinnamon to the mashed bananas and mix until combined.
- Stir in the FREEE Corn Flakes until everything is well combined.
- Line a 9×9 square baking tin with baking paper. Pour in the mixture and press down firmly with a fork until compacted.
- Bake at 180°C for 15 minutes.
- Remove from the oven and allow to cool for 15 minutes, then slice into squares.
Notes
Tip: Store these in the fridge for 2–3 days or freeze for longer storage.
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