Vegan fruit and nut flapjacks – easy vegan oaty flapjacks (oat cookie bars) filled with dried fruits, nuts and seeds. Perfect for snacking, lunchboxes and hiking!
Flapjacks have to be the ultimate in simple yet satisfying treats. If you are feeling low on energy then a sweet, chewy, buttery flapjack with a cup of tea is just the thing to perk you back up again.
Here I have veganised them and added a tasty mix of dried fruits, nuts and seeds (mostly because I wanted to clear some odds and ends out of the cupboard, but the result is delicious!)
What Even Is A Flapjack Anyway?
I realise that while flapjacks may be ubiquitous in the UK, they aren’t particularly common elsewhere; and in several other countries ‘flapjack’ actually refers to a type of pancake (like a British Scotch pancake); obviously not what flapjack means here!
The best way I can think to describe them is that they are like a dense, chewy oatmeal cookie bar. They are sweet, sticky and utterly addictive.
They are great for lunchboxes, taking hiking (they contain both fast and slow release energy so are great for an immediate and lasting boost!) or just for an afternoon snack.
Flapjacks are super simple to customise and flavour as you like. I added a mixture of dried sultanas, cranberries, chopped apricots and figs, almonds, pecans, cashews, and pumpkin, sunflower and hemp seeds to these vegan fruit and nut flapjacks.
You can vary what fruits, nuts and seeds you use – I just used what I happened to have in the cupboard that needed to be used up, just keep the quantities vaguely the same. You can also omit them instead if you want to make plain vegan flapjacks, which are just as delicious.
If you choose to make them without any add-ins however then you should bake them in a 20cm/8in square tin rather than the 23cm/9in one that I used for this recipe as they will be too thin otherwise without the extra volume provided by the mix-ins.
Making It Vegan:
Flapjacks are super easy to veganise as the only non-vegan ingredient that they contain is butter so you can just make a straight swap for vegan butter/dairy free margarine – I used Stork block but Naturli Vegan Block is also great.
If you prefer, I think that they would also work well with the same quantity of coconut oil instead.
Not So Secret Ingredient:
Many flapjack recipes can be quite crumbly and fall apart easily. I find that by adding a bit of flour to the recipe it really helps to hold them together in a perfectly chewy bar.
You should also use fine rolled porridge oats rather than jumbo ones which will help to stop them from crumbling.
How To Make Vegan Fruit and Nut Flapjacks:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
Flapjacks are very quick and easy to make, though you do have to wait for them to cool completely before you remove them from the tin or they will fall apart.
Start by mixing together fine rolled porridge oats, flour and your choice of mix-ins.
Then you need to melt together vegan butter, light brown soft sugar and golden syrup over a low heat.
Stir the syrupy mixture into the oats until they are fully coated then tip it into a square cake tin, press it down firmly and evenly then bake for about half an hour.
Once baked, leave to cool for 10 minutes then slice into squares whilst still in the tin. Leave to cool completely then turn out and re-slice. They keep really well in an airtight container.
More Vegan Snack Bar Recipes:
- Vegan peanut butter chocolate chip pecan bars
- Berry crumble bars
- Pumpkin chocolate chip cake bars
- No-bake superfood granola bars
- Ginger and coconut flapjacks
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Vegan Fruit and Nut Flapjacks Recipe:
Vegan Fruit And Nut Flapjacks
Ingredients
- 350 g (4 cups) fine rolled porridge oats
- 80 g (2/3 cup) plain flour
- 100 g (3.5 oz) mixed nuts (I used almonds, pecans and cashews) roughly chopped
- 200 g (7 oz) mixed dried fruit (I used sultanas, cranberries, apricots and figs) larger pieces roughly chopped
- 50 g (1.7 oz) mixed seeds (I used pumpkin, sunflower and hemp)
- 200 g (3/4 cup + 2 Tbsp) dairy free butter (I used Stork block)
- 175 g (3/4 cup) golden syrup
- 200 g (1 cup + 2 Tbsp) light brown soft sugar
Instructions
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Preheat the oven to 160C/325F/gas mark 3. Grease a 23cm/9in square cake tin and line with baking parchment. (If you are making plain flapjacks without any mix-ins then use a 20cm/8in tin instead.).
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Mix together the oats, flour, nuts, fruit and seeds in a large bowl.
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Place the vegan butter, golden syrup and brown sugar in a pan over a low heat. Heat, stirring occasionally, until melted and smooth.
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Pour the syrup into the oats and stir until thoroughly combined, there should be no dry patches at all.
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Tip the mixture into the prepared tin, spread it out level and press down firmly until well compacted.
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Bake for 25-35 minutes until set and golden (they will still be a little soft to the touch and will firm up a lot as they cool).
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Leave to cool for 10 minutes then cut into slices with a sharp knife while still in the tin. Leave to cool completely then turn out and re-slice. Store in an airtight container for up to 10 days.
Recipe Video
Recipe Notes
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
Katie
They sound delicious, I love a flapjack.
Katie xoxo
Anita
These look lovely
Any chance of having the nutritional info on them?
Many thanks
hannahhossack
Hi Anita, I don’t have the full nutritional information but they contain approximately 438 calories each.
Sally
These look very moorish Hannah
Emily
I made these last week and today I am back to print the recipe! This is now my ‘go to’ flapjack recipe, definitely dessert rather than breakfast but packed with enough goodness you don’t have to feel too guilty. Delicious!!
Morgan
Definitely going to try these! I’m a sports photographer and always looking for something healthier and more satisfying than protein bars to keep me going. Love your blog!!
Josie
Made these flapjacks this morning and they are fabulous! Will be my go-to recipe.
Fiona
Really delicious and satisfying, so glad I found this recipe!
Imogen
Best flapjacks I’ve ever made!
Karen
Hi Hannah thanks so much for recipe it is fab. Made last night for the kids to take to college. This will be my go to recipe;-). Only just found your blog. Will be following as it’s nice to be following someone local. All your recipes look fab I am making the curried pasties tonight thanks again. Would post a pic of the flapjacks but not very techy so not sure how Doh xxx.
Jayne
What a great recipe! Love these flapjacks ❤️ Using what was in the cupboard, I added ground flaxseeds to the pumpkin and sunflower seeds, also for the dried fruits I used chopped dates to the apricots and cranberries. Will be making these a lot
Jeanette
Hi Hannah, I’m looking forward to making these, I was wondering if you think it would work if Ireplace the 80g flour for 80g ground Flaxseed?
Thanks
Jeanette
hannahhossack
Hi Jeanette, I have no idea I’m afraid, I haven’t tried subbing the flour for anything else. Do let me know how it turns out if you give it a try!
Jane
I made these with butter and they are amazingly good. But you said you made them vegan by using Stork margarine -that is NOT vegan as it has milk in it.
hannahhossack
Hi Jane, I’m glad you enjoyed them! I used Stork block which does not contain milk and is suitable for vegans.
Paula
Great recipe, easy to adapt to own tastes and preferences, I used pecans and sultanas, then used melted dark chocolate with peanut butter stirred in for the topping, so good!
Jane
These sound yummy – I will definitely try. Anyone know if they freeze well please?
DAXA
These were amazing I can never just follow a recipe so I added ginger powder crystallised ginger and also bao bap powder and golden linseed too and double the nuts… Result? Amazing! Definitely will try with coconut and chocolate in next time! Thank you for such an amazing recipe to start with! Love the addition of flour to bind it all up!
Jo
Made these yesterday and they are delicious. Great recipe, thank you! I added a tiny bit of cinnamon and nutmeg too 🙂 It’s so great that they are vegan and I love cooking vegan bakes for non vegan people and seeing them realise that vegan food is awesome.
Grace and Emily
HI, this is Grace and I am 9 years old, me and my mummy have just made these and they are sooo yummy!
We will definitely make them again. :):):)
hannahhossack
Hi Grace, that’s wonderful! I’m so pleased that you enjoyed them 🙂
Diane
Wondering if a wheat free flour could be used?
hannahhossack
Hi Diane, I think that should be fine.
Paula Roberts
Hi Hannah- I want to make some tonight as they are so yummy but I only have the vegan margarine in the tub. Do you think this would be ok? I’m not going to have chance to go to the shop
Paula Roberts
Hi Hannah- I love these flapjacks and was going to make some tonight but I only have vegan margarine, not the block. Do you think that will be ok? Thank you! Paula
hannahhossack
Hi Paula, apologies, I only just saw your message. I’ve never tried them with the tub margarine, it has a higher water content so I never use it for baking. I suspect that they would work but the texture might not be as good.
Carol
Wonder what the calorie count is. They seem to be high in sugar content with the dried fruit and syrup and sugars.
hannahhossack
Hi Carol, I don’t count calories for sweet stuff but you could check using My Fitness Pal’s recipe calculator (though do bear in mind that nutrition calculators are not necessarily accurate, which is one of the reasons why I don’t provide the calorie count). Flapjacks are certainly not a health food – they are meant to be a treat and the sugar and syrup quantity is necessary for the structure. You can omit the dried fruit however, or swap it for more nuts or seeds. https://www.myfitnesspal.com/recipe/calculator
Katrina
I’ve made these a few times now but find they make better in 2 smaller tins rather than 1 9” tin. When I made in the one tin they crumbled & fell apart. I did use coconut oil instead of butter though as I’m vegan so maybe that’s why. Not sure.
They are still a firm favourite in my house though.
hannahhossack
Hi Katrina, I’m glad you enjoy them! Coconut oil will likely give a more crumbly result; I use block vegan butter/margarine, not dairy butter, and find that they hold their shape well.
Nita
Made these yesterday for the staff room . They went down really well! Was worried when someone said Stork isn’t vegan! Double checked and the block is fine but I think the tub isn’t! Such an old product …which in the past was the inferior to butter but not now!! Go Stork! Thanks for great recipe!
Sarah Fee
These are great! I used date syrup instead of golden syrup, and I added 3/4 tsp salt. My add ins were peanuts, hemp seeds, and instead of fruit I used dark chocolate haha! Delicious.
Caroline
The best flapjack recipe ever – my whole family love these!!
Scarlett
Hello! I’ve made these and they were amazing, but I was wondering if there was a way to make them to the same consistency etc, but to be a little less sweet? Thanks so much!
hannahhossack
Hi Scarlett, I don’t think that you would be able to keep exactly the same consistency while reducing the sugar, but you could try swapping some of the sugar and golden syrup for mashed banana instead.
Tracey
Hey, was thinking of making these today, would you say swapping the stork to almond butter would work or should I play it safe and stick to the recipe? Trying to use some stuff in my cupboards up!!
hannahhossack
Hi Tracey, I haven’t tested swapping the butter for nut butter so I can’t say for sure but I think it should work fine. I would probably go half almond butter, half Stork just to be safe though. I hope you enjoy them!
Tracey
I used half and half vegan spread and almond butter as suggested and they are great! Mine was what we call a “if it’s” recipe- as in “if it’s” in the cupboard it’s going in! So I added pecans, hazelnuts, sunflower seeds, poppy seeds, desiccated coconut, candied peel, cranberries and a good scoop of cinnamon! They are really tasty and will go down well with my vegan and non vegan customers at work so thanks very much!!
India
Do you know what the calorie per serving is ?
hannahhossack
Hi India, I don’t tend to do nutrition information as nutrition calculators are generally inaccurate. You could try using My Fitness Pal to get a general idea though: https://www.myfitnesspal.com/recipe/calculator
Jeanette
Hiya Hannah, do you think i could use ground flaxseed instead of the flour?
Thanks
hannahhossack
Hi Jeanette, I have no idea I’m afraid, I haven’t tried subbing the flour for anything else. Do let me know how it turns out if you give it a try!
Charlie
This is my go to recipe now, made them twice so far, don’t have access to golden syrup so i use a combination of pancake syrup, dates syrup and honey, tastes delicious.
I also multiply the ingredients by 1.5 then spread over 2 tins, turns out great as i though this recipe made the flapjacks too deep but that’s just personal taste, great recipe.
Thank you.