There’s something undeniably comforting about a classic flapjack. It’s the kind of bake that feels like a warm hug, a timeless treat perfect for any moment—whether you’re packing it into a lunchbox, savouring it with a cup of tea, or sharing it with friends. This recipe takes all the nostalgia of the traditional flapjack and gives it a vegan twist without losing any of its golden, buttery charm.
The beauty of this recipe is its simplicity. With just a handful of staple ingredients, you can whip up these chewy, coconut-kissed bars in under an hour. And let’s talk about versatility—whether you like yours studded with chocolate chips, crunchy with hazelnuts, or packed with dried fruit, the optional extras let you tailor your tray bake exactly to your taste.
Here’s how to make your new favourite snack.
Classic Vegan Flapjack
Ingredients
- 400 g rolled porridge oats
- 80 g flour
- 200 g plant butter
- 170 g golden syrup
- 200 g light brown sugar
Optional (but highly recommended):
- 3 heaped tablespoons desiccated coconut
- 75 g chocolate chips
- 75 g hazelnuts or any other nuts or dried fruit
Instructions
- Preheat your oven to 160°C fan (180°C conventional). Grease and line a baking tray with parchment paper.
- In a large saucepan, gently melt the plant butter, golden syrup, and light brown sugar over a low heat. Stir until smooth and glossy.
- Remove the pan from the heat and stir in the flour and oats. If you’re feeling fancy, now’s the time to fold in any optional extras like desiccated coconut, chocolate chips, hazelnuts (or other nuts), or dried fruit.
- Spoon the mixture into your prepared tray, spreading it out evenly. Use the back of a spoon to press it down firmly—this helps to create that perfect chewy texture.
- Bake for 25–30 minutes, or until the edges are golden and the centre is set.
- While the flapjack is still hot, score it into portions with a sharp knife. This makes cutting easier later on. Leave it to cool completely in the tray before slicing and serving.
Why You’ll Love These Flapjacks
The addition of desiccated coconut gives these bars a subtle nuttiness that pairs beautifully with the golden syrup and brown sugar. And the optional ingredients? They’re a game-changer. Chocolate chips add a gooey sweetness, hazelnuts bring a lovely crunch, and dried fruit offers a pop of tangy flavour. Feel free to mix and match based on what you have in the cupboard; this recipe is all about making it your own.
Serving Suggestions
Pair a flapjack with a steaming mug of tea for the ultimate cosy moment. They’re also fantastic as an on-the-go snack or as a sweet treat to pop into a picnic basket. These bars will keep for up to a week in an airtight container (if they last that long!).
So, whether it’s a rainy afternoon or a sunny weekend, these classic vegan flapjacks are sure to bring a little joy to your kitchen. Happy baking!
