Four ingredient vegan-friendly flapjack recipe! These chewy oat bars are a popular treat in the UK and are a sweet and squidgy bite of utter heaven!
I first shared my go-to flapjack recipe nearly 6 years ago (wow time has flown by!) and as I’ve very recently turned vegan, I’ve been baking and experimenting in my kitchen with lots of vegan bakes since the start of the year.
These British Flapjacks have overtaken my many other recipes and are now the most viewed recipe on this blog near enough every single day. If you’ve ever tasted a British-style flapjack, then you’ll understand why they’re so well liked. I mean what’s not to enjoy about a gooey oat bar made with butter, sugar and lots of golden syrup?
Flapjacks are a fantastic recipe to easily veganise because it’s only the butter that needs swapping for a plant-based alternative.
As I mentioned above these are British-style flapjacks, when I posted my flapjack recipe on the blog many years ago, readers from the US were confused and thought I’d gone completely bonkers as flapjacks in North America are actually pancakes. This side of the pond, when we talk about flapjacks we are in fact referring to these chewy oat bars!
On a recent weekend off work, it snowed heavily where I live, we cosied in at home and spent the weekend watching films, our Gilmore Girls box set and I did some baking to keep myself busy. I wanted to prepare something comforting but that was also easy to make, homemade flapjacks are the first recipe I turn to when I want to bake but don’t want to spend hours in the kitchen.
Flapjacks are pure comfort food to me, no-frills, just simple and incredibly delicious.
Get creative and add different ingredients to your batch of flapjacks, before baking why not stir through some chocolate chips or nuts! Or once the flapjacks are baked and sliced up, top them with a drizzle of cookie butter, peanut butter or dark chocolate.
Flapjacks make a great energising breakfast, mid-morning snack to power you through your working day or for an afternoon pick me up!
175g vegan butter – a vegan block plant butter or spread will both work
175g golden syrup
175g dark or light brown sugar
350g rolled oats (I like using jumbo rolled oats)
1. Preheat oven to 150°C / 130°C Fan / 300°F / Gas Mark 2. Line a 20cm / 8-inch square cake tin with greaseproof paper and grease well. Set aside.
2. Start by melting the butter. Once the butter is melted, add the golden syrup and sugar and continue to cook and stir until all the sugar has dissolved. Stir through the oats. Once the oats are completely covered, spread the mixture out into the lined tin. Press down well with the back of a spoon or a spatula until firm.
3. Bake for 40 minutes, the flapjack should be slightly golden around the edges. Once cooked allow to cool in the tin completely – as they cool the flapjacks will crisp on top slightly. I recommend leaving the flapjacks in the fridge to set before slicing – I leave mine overnight and slice up the next day. Once cooled slice into 12-16 squares or 24-32 mini flapjack bites. The flapjacks will keep stored at room temperature or in the fridge for up to a week, but they’re not likely to last that long!
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