Vegan flapjacks
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Vegan flapjacks

By Anna Glover

Choose your favourite nuts and dried fruits in this versatile dairy-free flapjack recipe, or change it up each time you make them – be adventurous!

  • Prep:15 mins
    Cook:35 mins
  • Serves 16
  • Easy

Nutrition per serving

  • kcal 177
  • fat 9g
  • saturates 2g
  • carbs 21g
  • sugars 14g
  • fibre 1g
  • protein 2g
  • salt 0.1g

Ingredients

  • 140g dairy-free spread
  • 140g soft light brown sugar
  • 2 tbsp golden syrup
  • 175g rolled oats
  • 75g chopped nuts of your choice
  • 75g dried fruit (such as raisins, dried cranberries, chopped apricots)

Method

  1. Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.

  2. Melt the dairy-free spread, sugar and syrup in a saucepan over a medium heat. Remove from the heat and tip in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon. 

  3. Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares. Keep in an airtight container for up to three days. 

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