Vegan Flapjack Recipe

Vegan flapjacks

  • makes 15
  • Easy

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.


Try these vegan flapjacks for a delicious dairy-free treat, then check out our vegan cinnamon rolls, vegan cookies and vegan shortbread.

We’ve also got plenty more delicious bakes using oats.



  • soft dates 160g, chopped
  • smooth peanut or almond butter 60g
  • agave syrup 40g, (use honey for a non-vegan version)
  • sunflower seeds 4 tbsp
  • chia seeds 4 tbsp
  • porridge oats 100g
  • roasted peanuts or almonds 50g, roughly chopped


  • 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.

  • 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.

  • 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...

Apricot, blueberry and almond breakfast muffins

Nutritional Information

  • Kcals 145
  • Fat 6.9g
  • Saturates 1.2g
  • Carbs 15.1g
  • Sugars 9.2g
  • Fibre 2.7g
  • Protein 4.4g
  • Salt 0.1g