Like many people, I follow @thebodycoach on Instagram. I don’t follow any of his workouts and never join in with his daily PE class but just following him will make me fitter, right?
This week, he posted a quick video of some healthy flapjacks he’d made. I watched it thinking, “porridge oats, got those. Granola, got that. Honey, got that.” The only ingredient I needed to buy was raspberries, so I added them to my weekly shopping list and looked forward to a Monday afternoon of baking.
Joe Wicks didn’t list the amount of each ingredient he used, he casually said “just throw it all in”. But, just like when I tried making the Fraud Shake, the control freak in me carefully measured each element and noted it in my trusty lockdown notepad.
200g porridge oats
150g squashed raspberries
300ml oat milk
55g peanut butter
Joe also added raisins but I don’t love them so decided to go without. The good thing about this recipe is that you can add pretty much any berries that are looking a bit past their best, it’s a great way of using things up – something I’m particularly fond of.
With the oven preheating to 180 degrees, I mixed everything together in my unbelievably heavy clay mixing bowl, put the mixture into my silicone baking tray, shoved it in the oven and hoped for the best.
Thirty minutes later, cup of tea in hand, I was ready for a delicious, warm flapjack, straight from the oven. They certainly looked good!
They’re ok, but just ok. Maybe it’s the lack of delicious stickiness, the lack of sugar, the addition of oat milk, the texture that was ever-so-slightly like wallpaper paste. I guess the bonus is that I won’t eat them all in one sitting!
Is this just what healthy flapjacks taste like? I’m not sure I’ll ever find out as I’ll be heading straight back to the gooey deliciousness of very unhealthy flapjacks. The more golden syrup, the better!