If you're looking for vegan flapjacks that are sticky, gooey and utterly moreish you've come to the right place. These flapjacks are an easy to make vegan snack that you're guaranteed to love.
What are flapjacks?
In the UK flapjacks are a chewy oat-based snack that often contains raisins as well. They usually contain butter, sugar and syrup and although they look deceptively healthy - they're really not.
The name flapjack causes some confusion because over in the US flapjack often refers to a pancake. This seems to vary depending on where you are in the United States. They would probably call this something like a granola bar.
I even went so far as to put celeriac in a flapjack once in my bid to make them healthier!
If you're looking for a healthy flapjack check out one of the recipes I've just mentioned because this isn't it!
These flapjacks are the real deal
Sugary, chewy and dangerously moreish, I like to save these flapjacks for a special occasion. This might include when we have people over, to take along on a long walk outdoors somewhere or best of all to give someone when they have just a baby - they're a brilliant energy booster.
I've been making this recipe for years. It was given to me by a good friend who I believe got it from her mum. She made a batch of these for me after the birth of all of my three children - and they were just what I needed.
I've adapted this recipe slightly to make it vegan.
I hope you love these vegan flapjacks with sultanas as much as I do - let me know what you think in the comments below.
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How to make vegan flapjacks
This is an easy recipe to make. The most complicated step is melting the sugar, spread and syrup together. Do it over a low heat and stir regularly to avoid sticking.
If you have made this recipe and loved it please consider leaving a comment and rating below.
- 170 g dairy free spread
- 170 g brown sugar
- 125 g golden syrup
- 340 g oats
- 200 g raisins or sultanas
- Preheat the oven to 160°C (fan)/180°C/gas mark 5.
- Grease and line a 20cm square tin with baking paper.
- Melt 170g dairy free spread, 175g brown sugar and 125g golden syrup in a large saucepan, stirring often.
- Remove from the heat and add the 340g oats and 200g sultanas. Stir well.
- Place in the prepared tin and pat down until the top is smooth. Make sure you press it into the corners.
- Bake for 20-25 minutes or until the top is turning golden brown. It doesn't matter if it's not completely set as it will firm up as it cools in the tin.
- Remove from the oven and slice into squares while still hot and in the tin.
- Leave to cool completely in the tin then remove and slice again.
- Store in an airtight container.
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