Whenever I make flapjack, I always notice that it is a great all-rounder. Its loved by young and old alike. This is such a versatile recipe, I’ve left it as a plain flapjack recipe but you could easily add dried fruits or vegan chocolate chips. Experimenting and tweaking recipes to fit your own taste is one of the best parts of baking. Make sure you let me know how your vegan flapjack turns out (and what different variations you tried) in the comments below!
275g ( 3 cups) Porridge Oats
130g (1/2 cups) Vegan Margarine
130g (2/3 cup) Light Brown Sugar
4 tbsp Vegan Golden Syrup (I used Lyle’s)
1.) Preheat oven to 200c and line an 8-inch square baking tin with baking parchment.
2.) Place all your ingredients in a food processor and pulse until mixed, but be careful not to over mix. You still want the oats to keep all their texture. If you’re adding any dried fruit, you’ll want to mix that in by hand after pulsing your mix.
3.) Pour your mix into your lined baking tin, and press the mix in, ensuring it is evenly distributed, don’t forget to pay extra attention to the corners!
4.) Bake for around 15 minutes or until golden brown. Keep an eye on your flapjack though, as its very easy to over bake.
5.) Allow to cool completely, cut up and serve or store in an airtight container for up to 5 days, although I’m sure they won’t last that long!