Vegan Fruit And Nut Flapjacks

Vegan fruit and nut flapjacks - easy vegan oaty flapjacks (oat cookie bars)
filled with dried fruits, nuts and seeds. Perfect for snacking, lunchboxes and
hiking!

Servings: 16 squares

Author: Domestic Gothess

Prep Time
5 minutes

Cook Time
30 minutes

Total Time
35 minutes

Course:

Dessert Snack

Cuisine:

British

Keywords:

flapjacks

🧂 Ingredients

350 g (4 cups) fine rolled porridge oats
80 g (⅔ cup) plain flour
100 g (3.5 oz) mixed nuts (I used almonds, pecans and cashews)

roughly chopped
200 g (7 oz) mixed dried fruit (I used sultanas, cranberries, apricots and figs)

larger pieces roughly chopped
50 g (1.7 oz) mixed seeds (I used pumpkin, sunflower and hemp)
200 g (¾ cup + 2 Tbsp) dairy free butter (I used Stork block)
175 g (¾ cup) golden syrup
200 g (1 cup + 2 Tbsp) light brown soft sugar

Instructions

1 Preheat the oven to 170°C/150℃ fan/340°F/gas mark 3. Grease a 23 cm/9 in square
cake tin and line with baking parchment. (If you are making plain flapjacks
without any mix-ins then use a 20 cm/8 in tin instead.).
2 Mix together the oats, flour, nuts, fruit and seeds in a large bowl.
3 Place the vegan butter, golden syrup and brown sugar in a pan over a low heat.
Heat, stirring occasionally, until melted and smooth.
4 Pour the syrup into the oats and stir until thoroughly combined, there should be
no dry patches at all.
5 Tip the mixture into the prepared tin, spread it out level and press down firmly
until well compacted.
6 Bake for 25-35 minutes until set and golden (they will still be a little soft to
the touch and will firm up a lot as they cool).
7 Leave to cool for 10 minutes then cut into slices with a sharp knife while still
in the tin. Leave to cool completely then turn out and re-slice. Store in an
airtight container for up to 10 days.