Vegan flapjacks
- Anna Glover
Published: August 8, 2017 at 3:08 PM
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Makes 15
Easy
Total time: 20 mins
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A star rating of 4.5 out of 5.4 ratingsRate
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These dairy-free breakfast bars use dates and nut butter to hold together. Experiment with different seeds and nuts in your next batch of flapjacks, and use agave for a vegan version.
Vegan
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Try these vegan flapjacks for a delicious dairy-free treat, then check out our vegan energy balls, vegan cinnamon rolls, vegan cookies, vegan hot cross buns and vegan scones.
We've also got plenty more delicious flapjack recipes and bakes using oats including these easy flapjacks, healthier flapjacks, date flapjacks and peanut butter flapjacks.
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Ingredients
Nutrition
-
160g soft dates
chopped
-
60g smooth peanut or almond butter
-
40g agave syrup
(use honey for a non-vegan version)
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4 tbsp sunflower seeds
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4 tbsp chia seeds
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100g porridge oats
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50g roasted peanuts or almonds
roughly chopped
Nutrition: per serving
- kcal145
- fat6.9g
- saturates1.2g
- carbs15.1g
- sugars9.2g
- fibre2.7g
- protein4.4g
- salt0.1g
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Method
-
step 1
Blitz the dates in a food processor until finely chopped and they’ve come together into a ball/paste. Add 1 tbsp boiling water if they aren’t sticking. Heat the nut butter and honey very gently in a pan until it becomes a smooth, pourable mix.
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step 2
Stir all the remaining ingredients and the dates in a large bowl, then pour over the nut butter and honey mix. Mix really well (kneading with your hands to break up the dates) until everything is evenly distributed.
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step 3
Line a 20cm square tin or container with baking parchment, and tip the mix in. Press the mixture into the sides and pack down with the back of a spoon. Cover and chill for 20 minutes, before cutting into bars. Keep the bars in the fridge or in an airtight container for 3 days, or freeze and thaw overnight at room temperature if you want to keep them longer.
Discover more of the best bakes using oats...
Authors
Anna GloverSenior food editor
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A star rating of 4.5 out of 5.4 ratings
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