Chocolate Flapjacks

International rugby player James Haskell has put together a cook book of some of his favourite & healthy recipes, that fulled him at the elite level, both for England and the British & Irish Lions. He was kind enough to share some of the recipes from his book with us. The book is available to buy here.

Ingredients (Makes 15)

  • 100g x Honey

  • 100g x meridian Smooth Peanut butter

  • 400g x Oats

  • 75g x Meridian Cocoa & Hazelnut butter


  1. Preheat the oven to 190°C and grease & line a 20cm square oven tin with baking paper. Mix together the honey, peanut butter and oats in a large bowl, then transfer the mixture to the prepared tin, pressing it down and into the corners with the back of a spoon to create a level surface.

  2. Bake for 20 minutes until golden brown. Allow to cool slightly, and cut into 15 squares. Spread each square with a teaspoon of cocoa and hazelnut butter to finish. Serve.