Vegan Flapjack Breakfast Bars
Course: Breakfast Servings: 16
Prep time: 10 min Cook time: 20 min
Difficulty level: Easy
Vegan
Gluten Free
Author: Jennifer Sargison
These vegan flapjack breakfast bars are perfect to whip up at the weekend when you have a lazy morning to enjoy reading the papers, watching the TV or if you simply want to curl up, back in bed or under a blanket on the sofa with a latte for a perfect breakfast treat.
They are much healthier than regular flap jacks and as they are loaded with nuts, oats and fruits. With just the right amount of sugar they’re not too sweet but so delicious and filling too.
They are so easy to make and always turn out just right…sweet, chewy on the inside and slightly crunchy on the outside. The bars also make great snacks for packed lunch treats
Ingredients (to make 16 bars)
50g brown sugar
50g vegan spread
50g maple syrup (swap for golden syrup to make extra gooey bars)
250g dried mixed fruit - I used raisins, cranberries, dates and apricots (choose your favourites or what you have in)
150g chopped nuts - I used pecans, almonds and cashews (again choose whatever you like to eat or what you have in the cupboards)
200g oats - Use gluten free if required
Method
Preheat the oven to 180 C and prepare a small brownie sized tin with lined paper
Add the sugar, spread and syrup to a large pan and gently heat until combined.
Add the dried fruits and chopped nuts to the pan and mix together.
Add the oats and combine.
Pour onto a lined baking tray, flatten down using the back of a spoon. You’ll want to really press the mixture down well so it’s compact. If not then the flapjacks might not hold together well.
Bake for 15-20 minutes
Allow to cool for around 5/10 minutes to allow the bars to harden. If you slice them whilst they are quite warm they may be too crumbly.
The flapjacks will stay fresh for a couple of days and the also freeze well too.
If you’d like to watch my video recipe for these bars them head over to my Instagram account to have a look.
If you do make this then I hope you love it
Any thoughts or comments?
Please leave your message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)