Summer is in full swing, and with it comes that irresistible pull to pack up the car, toss in the essentials, round up the kids, and hit the road for a spontaneous adventure. I always bring along a big cool bag filled with drinks and homemade snacks—it saves us time, money, and a few meltdowns along the way! These gut-loving flapjacks are a firm favourite for road trips: easy to make, full of fibre, and perfect for keeping everyone fuelled and happy between stops.
Last weekend, we did exactly that—no grand plan, no set destination. Just us, the kids, and a loose idea of heading west. What followed was one of those magical, unplugged weekends that you don’t realise you’re making memories in until you’re halfway through. We ended up camping in the wild beauty of Connemara, surrounded by mountains, lakes, and nature.
And you know what came in very handy on this spontaneous escape? These gut-loving flapjacks I’d baked the night before.
Why you’ll love these gut-loving flapjacks
Let’s be real—when you’re stuck in the car for hours or trying to keep everyone fuelled between wild swims, forest walks and roasting marshmallows, snacks are everything. These flapjacks tick all the boxes:
✅ Naturally sweetened
✅ Packed with fibre and good-for-you seeds
✅ Easy to make ahead and stash in your bag
Ingredient Breakdown
Bananas
- A great natural sweetener and binding ingredient
- High in potassium and fibre (especially pectin), which supports digestion
- Bananas are also prebiotic, meaning they help feed the good bacteria in your gut
Pitted Dates
- Packed with natural sugars for sweetness and energy
- High in fibre, aiding digestion and regularity
- Contain polyphenols that support a healthy microbiome
Raw Local Honey
- Natural sweetener with antimicrobial properties
- Raw honey contains enzymes and beneficial bacteria
- May help with seasonal allergies if it’s truly local!
Oats
- Rich in beta-glucan, a type of soluble fibre that feeds gut-friendly bacteria
- Slow-release carbs help keep blood sugar balanced
- Keeps you feeling fuller for longer
Chia Seeds
- Excellent source of omega-3 fatty acids, fibre, and protein
- Help with satiety and digestion
- Gel-like texture when soaked supports bowel health
Sunflower/Pumpkin Seeds
- Great source of healthy fats, zinc, and magnesium
- Add crunch and nourishment
- Pumpkin seeds in particular support immune and gut health
Flaxseed
- High in both soluble and insoluble fibre
- Ground flaxseed is especially good for promoting regular bowel movements
- Contains lignans and omega-3s that support inflammation reduction
Desiccated Coconut
- Adds flavour and healthy fats
- Naturally supports satiety
Cinnamon
- Balances blood sugar levels
- Adds natural sweetness without extra sugar
- Contains antioxidants and has mild anti-inflammatory effects
Optional: Dark or Milk Chocolate
Drizzle on top after baking to add a treat without compromising the benefits
For a little indulgence! Dark chocolate (70%+) contains polyphenols, which can support gut health in moderation
So whether you’re off on a spontaneous road trip, packing lunchboxes, or just looking for a healthier snack to enjoy with your afternoon cuppa, these flapjacks have got you covered. They’re easy to make, kid-approved, and your gut will thank you! Give them a go and let me know how you get on—just don’t be surprised if they disappear before you even leave the driveway!
gut-loving flapjacks
Ingredients
- 140 g pitted dates
- 2 large ripe bananas or 3 small
- 200 g oats
- 2 tbsp chia seeds
- 3 tbsp sunflower/pumpkin seeds
- 2 tbsp flaxseed ground or whole
- 1.5 tsp cinnamon
- 2 tbsp desiccated coconut
- 2 tbsp local raw honey
- To finish:
- 100 g dark or milk chocolate – melted – optional
- *If the dates are dried soak them in boiling water first to soften. If using medjool dates, there is no need to soak them.
Instructions
- Preheat the oven 170ºc fan. Line an 8inch square tin with parchment paper.
- Blend the dates, banana and honey together first, this makes a quick banana caramel.
- Measure all the other ingredients into a mixing bowl, stir well to combine. Scoop in the banana caramel and mix really will, so there are no dry oats.
- Pour into the lined tin. Bake for 20-25 minutes until nice and golden brown on top.
- Cool, portion and drizzle with chocolate.
- Storage: good for 3 days in an airtight container. Freeze: for 3 months in ziplock bags
