These easy apple flapjacks are packed with sweet eating apples, warming cinnamon and chewy oats. They have all the flavours of apple crumble in an easy-to-make traybake.
These vegan apple flapjacks are a proper treat rather than an everyday breakfast, with a chewy oat base, warming cinnamon and chunks of sweet apple.
They’re perfect packed into lunchboxes or taken on picnics. We also make them for sailing trips because they travel so well!
They are delicious warm with vegan vanilla ice cream for dessert, but they’re sturdy enough to cut into bars once completely cool.
How To Make Apple Flapjacks
This recipe starts with the same tried and tested Traditional Flapjack Recipe I’ve been baking for over 30 years, but with the addition of sweet apples and cinnamon for an autumnal twist.
Converting it to vegan was easy, and the diced apple creates a softer, slightly more crumbly flapjack with all the flavours of a good apple crumble.
Key Ingredients for Apple Flapjacks
Eating apples
Use crisp eating apples rather than cooking apples, which become too soft and make the flapjack difficult to slice.
Oats
Regular porridge oats are fine, you don’t need anything fancy!
Soft Brown Sugar and Golden Syrup
Bringing a satisfying caramel flavour and combining with the butter to hold everything together.
Vegan Butter or Margarine
A block vegan butter gives the best texture. I’ve tested this recipe with Flora, Naturli and Stork Baking Block.
Cinnamon
Adding an extra sprinkle of warming flavour and really bringing these bars to life!
Making Flapjack
It couldn’t be simpler! It’s great for cooking with kids and has been one of my go-to bakes for years.
- 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.
Top Tips for Perfect Apple Flapjacks
- Use eating apples rather than cookers.
- Let the flapjack cool completely before slicing.
- Press the mixture firmly into the tin.
- Line the tin with baking parchment (because sticky flapjacks!)
- Don’t overbake – the flapjack will firm up as it cools.
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!
They also freeze well. Slice once cool, wrap each slice in baking parchment and freeze in an airtight container for up to 3 months. Defrost thoroughly before eating.
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!
If you love a good flapjack, my Traditional Vegan Flapjack is the classic version while my Chocolate Cherry Flapjack is a richer twist.
If you have more apples to use up, try my Vegan Apple Tart for a simple seasonal dessert, or my Apple and Rhubarb Pie when you want something a little more special.
Vegan Apple and Flapjacks
Ingredients
- 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.
Instructions
- 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.
Are these freezable?
Yes, they absolutely are!