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 (⅔ cup) plain (all-purpose) 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 (¾ cup + 2 Tablespoons) dairy free butter (I used Stork block)
- 175 g (¾ cup) golden syrup
- 200 g (1 cup + 2 Tablespoons) light brown soft sugar
Instructions
- Preheat the oven to 170°C/150℃ fan/340°F/gas mark 3. Grease a 23 cm/9 in square cake tin and line with baking parchment. (If you are making plain flapjacks without any mix-ins then use a 20 cm/8 in tin instead.).
- Mix together the oats, flour, nuts, fruit and seeds in a large bowl.350 g (4 cups) fine rolled porridge oats, 80 g (⅔ cup) plain (all-purpose) flour, 100 g (3.5 oz) mixed nuts (I used almonds, pecans and cashews), 200 g (7 oz) mixed dried fruit (I used sultanas, cranberries, apricots and figs), 50 g (1.7 oz) mixed seeds (I used pumpkin, sunflower and hemp)
- Place the vegan butter, golden syrup and brown sugar in a pan over a low heat. Heat, stirring occasionally, until melted and smooth.200 g (¾ cup + 2 Tablespoons) dairy free butter (I used Stork block), 175 g (¾ cup) golden syrup, 200 g (1 cup + 2 Tablespoons) light brown soft sugar
- Pour the syrup into the oats and stir until thoroughly combined, there should be no dry patches at all.
- Tip the mixture into the prepared tin, spread it out level and press down firmly until well compacted.
- 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).
- 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.
Video
Notes
Adrienne
These are delicious. I didn't grind my jumbo oats as we love them nice and chunky. I used a mixture of whatever dried fruits and nuts were in the house. I also added some molasses to the melted mix as that gives a lovely flavour. I split it across two square tins and it made 21 good sized pieces. Will be doing this again, and again....
Nargis Panju
These are delicious - wanted to send a photo
I used half the sugars and they were just rihht
Just a quick question how many calories in one square please
Thank you
Sonja
Your suggested prep time is a joke ! Takes around 25 minutes to get ingredients together and weigh them out! But I'm optimistic they will taste amazing. Will let you know.
Rebecca
Wow, these are delicious! Seriously, and dangerously, moreish! Thank you so much for sharing the recipe.
Fee
These are the best flapjacks! Thank you!
Mickey
I've made these countless times and they are perfect. Every batch has come out well - best vegan flapjacks ever! Thank you for the recipe x
Debbie
Made these again today. Only put 1 tblspn coconut sugar and used agave instead but only used 1/4 cup cause you get alot if sweetness from the fruit Added gogi berries as well. So delicious.
I live these flapjacks
Elisa
Great tip about the flour!
Linda
I was devastated when my favourite flapjacks were discontinued by a certain supermarket. I searched for a recipe which was as close to their ingredients. This is the best recipe ever and these are so delicious. My family love them and I make a batch for work and my colleagues all love them as well.
Louise
Just made these to have with a cuppa this afternoon and they are delicious. I only made half quantity as I knew if I made the full quantity I would eat them all. And I was right! Instead of baking in a tin I put them into muffin cases and cooked for 30 mins and they were perfect. Another fabulous recipe from you. ❤️
Matt Clarke
I’ve used and made this recipe 4/5 times now, always a winner
Chris
Can I ask if there’s a certain brand of porridge oat you recommend? I can easily find many rolled jumbo oats here in U.K but fine milled porridge oats? I just seem to find lots of instant porridge when I look for this. Thanks for any help you can offer.
Hannah
Hi Chris, just supermarket own brand porridge oats, there is a photo in the post that shows the consistency you are looking for. You just don't want jumbo oats as the flapjacks won't hold together as well.
Claire
This is the best flapjack recipe I've ever tried. I even baked a batch to eat as a labour snack when having my second baby 🙂
Alie Moroney
These are so delicious. I used up some dried fruit I had in my cupboard left over from Christmas which included some figs. I used agave syrup instead of gold syrup and reduced it by 25g. I also reduced the brown sugar by 25g too. I think I’ll try reducing it a bit more next time I make them. I’ll definitely be making these again.
Beth
Totally delicious recipe! The texture was perfect after 30 mins in my oven - crunchy on top and soft in the middle. I added a big pinch of salt and a teaspoon of cinnamon to the melted butter recipe, which completed the flavour for me, plus I swapped out a bit of the golden syrup for black treacle as I had some in the cupboard. I’d probably reduce the sugar a bit next time, which might have to be soon as the whole batch is nearly gone already…
Helen
Thank you Hannah, these were absolutely delicious, and like all of your recipes, they work out just as described! I want to make them again this weekend for a friend who can’t eat gluten - I don’t suppose you know if I could substitute GF flour for the plain flour? Don’t worry if you’ve not tried it, I’ll chance it! Thanks again ☺️
Hannah
Hi Helen, thank you so much! I'm glad you enjoyed them 🙂 I haven't tried using GF flour but I don't see why it wouldn't work.
Helen
Update: I used gluten free flour and you couldn’t tell the difference. Thanks so much again
Linda
I love this recipe, but I can’t stop the grease proof paper sticking to the bottom of the flapjacks. I’ve tried tipping them out and taking it off after a sort cooling time, but it still sticks! Anyone else have this problem?
Hannah
Hmm, I've never had this problem before. Flapjacks are so buttery they shouldn't stick to the paper; maybe you need to try a different brand of grease proof?
Linda
I’m trying a new brand tomorrow, so here’s hoping! It really is a lovely recipe though.
David Allison
Third time I have made these and managed to get a lovely porridge with seeds in and as usual they were gorgeous.
Trouble is the grandchildren thought so to.
None left for the old folk !!! Pesky kids !!!
Mike
These were absolutely delicious. Thank you for sharing. The only nuts I had were some almonds, which I used.
For the fruit, I used a mixture of Cranberries, Dried Apricots, Dates and Walnuts
Cheryl Bhagwandin
This is a really good recipe. I have also used agave syrup to good effect.
I whizz 80g oats for the flour and use that as the flour. GF flour works just as well.
I just have to stop the “children” eating the uncooked ingredients so I can get it in the oven. Thank you
Debbie Quinn
Best flapjack recipe ever! I don't make mine vegan but they never ever fail. Never crumbly, just perfect. Recipe saved forever.
Vicky
Absolutely delicious! I wanted to find a recipe that incorporated nuts and seeds to provide extra protein for my gym loving son! These didn't touch the sides and we are now just eating our way through the second batch I've made in as many weeks! I have cut down the syrup to 125g and sugar to 100g and feel I could make them with even less next time (we don't like overly sweet cakes and treats). I used mostly peanuts with walnuts for the nut mix, pumpkin and chia seeds for the seed mix and use whatever dried fruit I have in the cupboard (cranberries, sultanas, dates, apricots - all work well). Recipe is now a firm favourite and will go with my son to Uni this year where he says he will make them himself!!!!!!