This easy vegan flapjack recipe comes with added crunch, satisfying the growling tummy monster and keeping him quiet until teatime.

It is simple to make, has only 5 ingredients and is absolutely delicious. 

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Slices of vegan flapjack on baking paper in the sunshine.

Our Flapjack Story

I’ve been making flapjacks ever since my lot were tiny tots and it is the recipe we return to whenever we need a bit of sweet comfort food in our lives. 

The comfort of familiarity is hard to beat and when my children are feeling a bit put upon, when the day at school has just been a bit much it it this traditional flapjack that they ask for – who am I to refuse?

 

A slice of vegan flapjack served on a pretty blue plate.

Making Flapjack Vegan

I first shared this recipe back in the very early days of Thinly Spread when we were all vegetarian and it was butter I turned to in my baking.

Now that most of us are vegans I’m gradually working my way through old recipes, reworking them without dairy produce and eggs, testing them carefully and updating them, especially family favourites like this one!

I am pleased to report that this vegan flapjack holds together just as well and tastes just as good without dairy butter, I didn’t have to adapt it at all, I simply added the same quantity of vegan margarine as I had of butter and it worked, which was very satisfying indeed! 

Vegan Flapjack slices.

 

The Best Chewy Flapjack Recipe! 

I know that I am not the only the vegan whose only choice in a coffee shop has been a dusty sad and worthy flapjack and there really is no excuse. 

Just look at that edge – glowing in the late afternoon autumnal sunshine – all chewy and delicious and not just a crumbly mouthful of disappointment! 

The added handful of bran or cornflakes make them extra special, it gives them a bit of crunch and allows me to pretend that they are healthier than they are!

We add in dried fruit for a bit of extra oomph or drizzle them with chocolate but sometimes, at the end of a fractious day only the old recipes hit the spot; unadulterated, just as we remember them.

Vegan Flapjack ready to slice.

 

What is the Secret to Tasty, Chewy Flapjacks?

I’ve seen recipes which call for agave nectar or rice syrup in an attempt to drag the flapjack kicking and screaming into the healthy food arena but it’s not for me.

First up, those sugary substitutes may sound all fancy pants but they are just that, substitutes, they are not some new health elixir, they’re just sugars with another name.

The secret to a really good traditional flapjack is Golden Syrup in all its sticky, sunshiny glory. Flapjack is a treat, not a staple foodstuff, so pour yourself a cuppa. kick off your shoes and enjoy!

 

Traditional English Flapjack on a blue plate with a cup of tea.

 

Looking For More Vegan Flapjacks?

If you like this easy traditional flapjack recipe you might also like:

Craving More Vegan Sweet Treats?

 If you are looking for more vegan sweet treats try my:

If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!

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Oat Flapjack

Easy Vegan Flapjack

An easy recipe for vegan flapjack. Full of chewy, syrupy deliciousness and perfect with a cup of afternoon tea or morning coffee.
5 from 3 votes
Print Pin Rate
Course: Snack, Treats
Cuisine: English
Keyword: flapjack, golden syrup recipes, sweet treats, vegan flapjack
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12
Calories: 287kcal

Ingredients

  • 180 g Vegan butter or margarine
  • 180 g Soft Brown Sugar
  • 4 tbsps Golden Syrup
  • 375 g Porridge Oats
  • 2 handfuls of bran flakes or corn flakes

Instructions

  • Melt the butter, sugar and golden syrup together in a large saucepan.
  • Stir in the porridge oats.
  • Add the bran flakes or corn flakes and stir to distribute evenly.
  • Press the mixture intoย  a 23cm/9 inch square baking dish, greased and base lined
  • Cook at 180C/350F for about 20 - 25 mins until the flapjack is golden brown
  • Leave to cool in the tin for ten minutes. Mark the flapjack into slices and leave to cool completely in the tin.
  • Remove from the baking tin and store in an airtight container, if it gets that far!

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 287kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Sodium: 104mg | Potassium: 137mg | Fiber: 3g | Sugar: 21g | Vitamin A: 573IU | Calcium: 29mg | Iron: 1mg
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