These easy apple and cinnamon flapjacks will warm your cockles!
All the flavours of a good apple crumble, in a bite-sized bar.
Is This A Healthy Recipe for Apple and Cinnamon Flapjacks?
I’m not going to lie, no, it is not! This is a traditional flapjack recipe full of butter, brown sugar and golden syrup.
Yes, the apple bit is healthy, the oats on their own are fabulous, but coating them in sticky deliciousness does not make for a healthy bite – if you are horrified, back away now!
It is a treat, perfect with a cup of tea in the afternoon, not a staple!
My youngest will happily eat it for breakfast if we are on a sailing adventure and will be needing a lot of energy, but it doesn’t appear on the breakfast table on dry land. What happens at sea is a whole other ball game!
Vegan and dairy-free, these Apple and Cinnamon Flapjacks make for a lovely dessert, served up with a scoop of vegan vanilla ice cream!
It is crumbly enough to eat with a fork but holds together well enough to eat as a bar.
How To Make Vegan Apple and Cinnamon Flapjacks
This simple recipe is based on an old family favourite that I have been baking for the last 30 years.
I converted it to vegan a few years ago and it is a really tried and tested traditional flapjack recipe.
Adding apple to it makes it less firm but it still holds together well and tastes absolutely divine.
You Will Need:
- One or two of your favourite eating apples – you need about 100g of apple altogether so one big one or two small ones should fit the bill. Don’t use cooking apples, they go too mushy and your flapjack will be spoonable rather than bars!
- Oats – porridge oats are fine, you don’t need anything fancy!
- Soft Brown Sugar
- Golden Syrup
- Vegan Butter or Margarine – I use a block rather than a tub, it seems to give a better set here and it uses less plastic! This batch was made with Stork’s baking Block but I have also used Flora and Naturli. To be honest the butter flavour is overwhelmed by the sugars and cinnamon so I would go for the cheaper option in this recipe!
It couldn’t be simpler! It’s great for cooking with kids. This is one of the first recipes I attempted with my lot when I began my mothering journey a loooong time ago!
- Melt the butter, sugar and syrup together over a low heat until the sugar has dissolved and everything is melted together beautifully.
- Add the cinnamon and stir in before adding the oats and stirring really well so they are all coated in the syrup mixture.
- Stir in the chopped apples.
- Spoon the mixture into a greased and lined 23cm/9inch square tin and press it down firmly with the back of a metal spoon.
- Bake in a preheated oven at 180C/350F for about 25 minutes or until browned.
- Leave to cool completely in the tin before turning out and slicing into pieces with a sharp knife.
How Long Will Flapjack Last?
This flapjack will keep well in an airtight tin for up to 4 days if you don’t live with my children, about 10 minutes if you do!
If it all goes a bit crumbly in warm weather, push it all back together and pop it in the fridge for a couple of hours!
More Vegan Sweet Apple Treats
If you’re in the mood for something sweet and appley you might also like:
- Toffee Apple Popcorn
- Vegan Apple Tart
- Toffee Apples
- Apple and Rhubarb Pie
- Apple Pizza with Hazelnuts, Sultanas and Cinnamon
And, If You Want More Flapjack
- Coconut and Chocolate Flapjack from Tin and Thyme
- Vegan Flapjacks with Chocolate Chips and Macadamia Nuts from The Veg Space
Apple and Cinnamon Flapjacks - Vegan and Dairy Free
- 180 g Vegan Butter or Margarine Use a block butter rather than a tub. Stork, Flora or Naturli are good.
- 180 g Soft Brown Sugar
- 4 tablespoons Golden Syrup
- 400 g Porridge Oats
- 2 teaspoons cinnamon
- 2 small eating apples Peeled, cored and diced.
- Preheat the oven to 180C/350F
- Grease and line a 23cm/9inch square baking tin.
- Melt the butter, sugar and golden syrup together in a large saucepan over a gentle heat.
- Stir in the cinnamon.
- Stir in the porridge oats until thoroughly coated with the syrupy mixture.
- Add the chopped apple pieces and stir.
- Spoon the mixture into your prepared baking tin.
- Use the back of a metal spoon to press the mixture firmly into place.
- Bake in the preheated oven for about 25 minutes until the flapjack is golden brown.
- Leave to cool completely in the tin. Turn it out and use a sharp knife to slice it into pieces.
- Store in an airtight container for up to 4 days.