Vegan Flapjack Recipe For A Sweet Treat


Flapjacks are an inherently British snack that are typically sweet, oat-based tray bakes.

The term flapjack dates back to the Elizabethan era with Shakespeare referencing the English desert in his play Pericles, The Prince of Tyre. But it wasn't until 1953 when this name referred to the oaty treats we know today.

Having vegan alternative recipes to our favourite sweet treats are always useful, even when you don't have any vegans in the house. Use this vegan flapjacks recipe for vegan guests, anyone with lactose or egg-based dietary requirements or just as a slightly healthier alternative to your snacking desires!

Vegan Flapjack Recipe

Museli Slice Tray Bake

This recipe is super easy to make - it has just 7 ingredients. These will make about 16 small square flapjacks, but this depends on the size of the tin and the way you choose to slice them.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 60 minutes

You will need:

2 cups rolled oats

2 cups sultana or mixed fruit

1 cup self-raising flour

1 cup caster or brown sugar

1 cup coconut shavings

250g of vegan margarine or dairy-free alternative (and a bit extra for greasing)

2 tbsp of golden syrup or agave syrup

Baking tin

Greaseproof paper

Large bowl

Wooden spoon or electric mixer

The method is really simple. In just a few steps you can create your delicious flapjacks ready to be baked.

Preheat the oven to 180-degree celsius.

Melt the vegan butter and chosen syrup in a large bowl.

Add all the other ingredients to the bowl and mix well together either using your wooden spoon or electric mixer. Avoid over mixing.

Grease your tin with the vegan butter before placing your greaseproof paper in to ensure it sticks.

Then press your mixture into the tin spreading it evenly throughout. Top Tip: If you only have large tins and you don't want to spread your mixture too thin, then you can use baking beads or dried beans to fill in the edge of your tin to stop the mixture from spreading.

Bake the flapjacks for 20 minutes at 180 degrees until golden brown.

Allow to cool before putting them in the fridge for 30 minutes and cut into slices.

A deliciously easy recipe that will make scrumptious and relatively healthy snacks for you and your family. Store your flapjacks in an airtight container to keep them from going too hard when left out. You can also try this recipe with some vegan or dark chocolate instead of or as well as the fruit to give this treat an exciting surprise.

Vegan Flapjack Recipe

Fruit and Nut Vegan Flapjacks

If you're looking for gooey vegan flapjacks then this recipe could be the perfect choice for you. Feel free to remove the nuts from this recipe if your household has a nut allergy or remove them next time if you're having nut-free guests over. This recipe is a slightly less healthy treat compared to the other recipe but is the perfect dessert alternative for children who are lactose intolerant or have other similar dietary requirements.

Prep Time: 10 minutes

Cook Time: 20 minutes

You will need:

170g dairy-free spread (and a bit extra for greasing)

170g brown sugar

125 golden syrup (or agave syrup)

340g porridge oats

200g raisins/sultanas and/or nuts

20cm square baking tin (or apply the baking beads trick from the last recipe to a larger tin)

Greaseproof paper

This flapjack recipe rating suggests that it makes 12 servings and is super easy to make.  Here is the method:

Preheat the oven to 160 degrees celsius in a fan oven or 180 degrees normal.

Grease the tin with a bit of spread before laying down the baking paper to make it stick.

Melt the spread, sugar and chosen syrup in a saucepan on the hob, stirring occasionally but ensuring it doesn't burn.

Take the pan off the heat before adding the rest of the ingredients and stir well.

Pour your mixture into your prepped tin and smooth down to even the mixture.

Bake for 20-25 minutes until golden brown on the top. If not completely firm then it will harden when cooling.

Remove from the oven and slice the flapjacks while they are still hot in the tin before leaving them to cool (definitely a task for the parents to do).

Once they have completely cooled down, remove them from the tin and slice again.

Enjoy your vegan flapjack with a hot drink as an afternoon snack or simply as a yummy dessert. Again, store in an airtight container to ensure they stay nice and moist and don't become too hard and chewy.  



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