A veganised version of the classic flapjack – sweet, sticky, oaty bars drizzled in dark chocolate and dessicated coconut to bring them to the next level.
Flapjacks have always been a favourite of mine to bake. With only 5 basic ingredients, these Easy Vegan Flapjacks are a fuss-free, simple sweet treat that are ready in under an hour. You probably have the ingredients in your cupboard right now! Enjoy these Easy Vegan Flapjacks as your mid morning pick-me-up, in lunch boxes, or serve with afternoon tea. They’re a classic sweet treat that everyone will love!
What you’ll need:
Rolled oats – these are my go-to rolled oats (which also happen to be plastic-free!) You can use any type of rolled oats you fancy. Jumbo (old-fashioned) oats will give the flapjacks more bite and crunch, however they will be more crumbly and fragile. Alternatively, you can use fine, quick-cook oats to give the flapjacks a firmer hold. You can also use a combination of the two!
Brown sugar – demerara or soft light brown sugar are the best options for flapjack, but you can use caster sugar if it’s all you have in.
Vegan butter/margarine – for that sweet, buttery flavour flapjacks are famous for! You should be able to find dairy-free butter at most supermarkets.
Coconut oil – here is my favourite coconut oil to bake with. This recipe calls for coconut oil as well as vegan butter – although this is totally optional! I personally love the texture coconut oil creates, as well as the subtle hint of coconut. If you aren’t a coconut fan (as I know a lot of people aren’t) you can easily swap this out for more vegan butter or for refined/’odourless’ coconut oil (a staple for me) which is basically coconut oil without any flavour at all!
Golden syrup – this is the golden syrup that I use. A vital ingredient for proper, traditional flapjack. Nothing can recreate the delicious chewiniess that golden syrup gives!
Dark chocolate – This is my favourite chocolate to bulk-buy for vegan baking. This is totally optional. If you’re looking for a more traditional flapjack then leave this out, but if you’re a chocolate-lover (like me) then a dark chocolate drizzle takes these to the next level!
Add-ins – you can also add in chopped nuts and/or dried fruit to your flapjacks – I love using a combination of walnuts or pumpkin seeds with raisins or dried cranberries. Cooking the nuts brings out their flavour, which is delicious with the rich sweetness of the flapjacks.
Chewy VS Crunchy:
Do you prefer your flapjacks on the crunchy or chewy side? For me, the chewier, the better. For a chewier flapjack, cook for less time (25 minutes) and choose a deeper baking tin. For a flapjack with more crunch, cook for longer (30 minutes) and use a shallower baking tin!
If you’re in the mood for more vegan baking, check out the recipes below:
If you make these Easy Vegan Flapjacks then please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition – I love to see them! Happy baking!
(makes 12 flapjacks)
- 220g (2 1/4 cups) rolled oats
- 130g (2/3 cup) brown sugar
- 85g (1/2 cup) margarine or vegan/dairy-free butter
- 85g (1/2 cup) coconut oil – use ‘odourless’ or ‘refined’ coconut oil if you dislike the coconut taste – I use this one (OR replace with more vegan butter)
- 2 tbsp golden syrup
- 60g (1/3 cup) dried fruit (optional) – raisins, sultanas, dried apricots, dried cranberries, chopped dried figs and dates
- 40g (1/4 cup) chopped nuts or seeds (optional) – walnuts, pecans, peanuts, pumpkin seeds, sunflower seeds, chia seeds
- 100g (1/2 cup) vegan dark chocolate (optional)
- Dessicated coconut (optional), for sprinkling
- Start by preheating the oven to 160C and lining a 8×8″ square baking tin with greaseproof paper and grease with vegan butter or coconut oil.
- Melt the butter, coconut oil, sugar and golden syrup over a medium heat and stir or whisk until smooth and well-incorporated.
- Stir in the oats until well combined.
- If using, stir in chopped nuts and dried fruit.
- Empty the mixture into your baking tin and press down with the back of a spoon until evenly spread.
- Bake for 25 minutes if you want a chewier texture, and 30 minutes for a crunchier texture. They will still be soft, so leave to cool for 20 minutes before carefully removing from the tin.
- Optional step: Once the flapjacks have cooled, break up the dark chocolate into a heat proof bowl and microwave until melted, then drizzle over the flapjacks. Sprinkle over dessicated coconut and leave the chocolate to set for a few minutes before slicing into 12 delicious slabs! Enjoy!
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