The BBC Good Food logo
Vegan flapjacks in a tin

Vegan flapjacks

By
A star rating of 4.3 out of 5.33 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 16

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!

  • Dairy-free
  • Egg-free
  • Vegan
Nutrition: Per flapjack
NutrientUnit
kcal177
fat9g
saturates2g
carbs21g
sugars14g
fibre1g
protein2g
salt0.1g
Advertisement

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

  • STEP 1

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

  • STEP 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. 

  • STEP 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. 

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.33 ratings
Advertisement
Advertisement
Advertisement

Sponsored content