Vegan Fruit And Nut Flapjacks
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!
Servings 16 squares
Calories 438kcal
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
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.