Go Back
a hand taking a peanut butter flapjack off of a grey and white plate.

Peanut Butter Flapjacks Recipe

These healthy no bake Peanut Butter Flapjacks are sugar free and made in a small loaf tin to yield just 6 flapjacks.

Category Bars, Snacks
Cuisine British
Keyword peanut butter flapjack recipe, peanut butter flapjacks, peanut butter flapjacks healthy, peanut butter flapjacks no bake, peanut butter flapjacks no sugar
Prep Time 10 minutes
Chill 2 hours
Total Time 2 hours 10 minutes
Serves 6 flapjacks
Author Amanda | Naturally Sweet Kitchen


  • 80 g Medjool dates, softened and pitted (see notes)
  • 50 g unsalted butter, melted and cooled
  • 100 g natural smooth peanut butter
  • ¼ tsp pure vanilla extract
  • ¼ tsp fine sea salt
  • 100 g rolled oats
  • 30 g dark chocolate, melted (optional)


  1. Grease and line a 20 x 10 cm (8 x 4 inch) loaf tin with non-stick parchment paper. Make sure to leave a couple inches of paper overhanging the sides for easy removal. Set aside.
  2. In a food processor, blend the softened dates, butter, peanut butter, vanilla, and salt until super smooth. Scrape down the sides of the processor in between blends.
  3. Add the rolled oats and pulse 6-8 times until the oats are slightly broken down and everything is well combined.
  4. Tip the mixture into the prepared loaf tin and press it down very, very firmly to compact it into a bar. Chill the bar in the fridge for a minimum of 2 hours.
  5. Once it’s chilled, loosen the edges of the bar with a knife and then pop it out of the tin using the parchment. Slice the bars into 6 equal sized flapjacks. Drizzle with the optional melted chocolate.


  • To soften dates, simply place them in a bowl and cover with boiling water. Allow to soak for 15 minutes and then remove the pits and use as directed in the recipe.
  • These flapjacks will keep refrigerated in an airtight container for up to 1 week.
  • You can double this recipe and make it in a 20 x 20 cm (8 x 8 inch) square tin to feed a larger crowd.
  • These flapjacks will freeze well in a sealed container for up to 3 months. Defrost in the fridge.