These vegan flapjacks are packed with that classic syrupy flavour and have a firm, ultra-chewy texture. They're easy to make without dairy and make an easy meal prep dessert or lunchbox snack!
If you're new to vegan baking, these vegan flapjacks are the perfect sweet treat to make! They're super easy with only 4 ingredients, and I've made so many batches of flapjacks that I think my recipe is pretty much foolproof!
They're chewy, they're gooey, and despite being dairy-free, they have a rich, buttery flavour. Honestly, they're so good that nobody will ever guess they're vegan!
Below you can find everything you need to get this recipe right on the first try. This post includes my ingredient notes, top tips, step-by-step instructions and more! I hope you find it helpful and have fun making the recipe. Enjoy!
Best butter substitute for flapjacks
Since all you need to do to make these oat bars vegan is swap out the butter, it's best to use a block-style 'butter' rather than spreadable margarine.
Although they're both made with plant oils, the latter contains more water and will cause your flapjacks to be a bit greasy. Using a blocky vegan butter will best replicate the texture and flavour of flapjacks that are made with dairy. Some of the best vegan butters to bake with are Stork baking block, Flora and Plant butter.
Ingredient notes
These dairy-free flapjacks are made with only 4 ingredients! Here's what you'll need:
- Vegan butter: As I mentioned above, go for the blocky type to prevent a stodgy texture. I used Stork baking block, which is 'accidentally vegan'.
- Sugar: Soft, light brown sugar is best for this recipe. It gives a nice caramel-like flavour without being too overpowering. If you're in the USA, use organic sugar to ensure it's vegan-friendly.
- Golden syrup: I only used 2 tablespoons of syrup in my recipe to prevent the syrup from pooling at the bottom of the tin. You can swap this out for maple syrup if you prefer.
- Oats: I used porridge oats for these vegan oat bars, which absorb the syrup and sugar perfectly to create a chewy texture.
Kitchen equipment
- Baking tin: An 8x8-inch tin is best for these flapjacks to ensure accurate baking time. If you want to use a different size of tin, use my cake pan converter to adjust the recipe. If you're using a smaller tin, reduce your oven temp to 160°C (140°C fan) and bake until golden at the edges.
- Baking paper: To prevent the mixture from sticking to the tin. Do not use foil for dairy-free flapjacks as you'll end up with a sticky mess.
- Mixing bowl: A large one.
- Saucepan: To melt all of the wet ingredients together.
- Utensils: A tablespoon for measuring, a wooden spoon for mixing, and a sharp knife for cutting.
How to make vegan flapjacks step-by-step
Step 1: First, preheat your oven to 180°C (160°C if you're using a fan oven) and line an 8x8-inch tin with baking paper. Make sure to line the sides too!
Step 2: Next, add 150g of salted butter into a saucepan along with 120g of soft light brown sugar and 2 tablespoons of golden syrup. Place the pan over low heat on the stove and stir gently until the butter has melted and the sugar has dissolved.
Step 3: Pour 300g of porridge oats into a large bowl then pour the wet ingredients in there too. Mix well until all of the oats are coated in the wet mixture.
Step 4: Transfer the flapjack mixture to your lined tin and press it down firmly into place. Pressing it firmly will prevent the syrup from sinking to the bottom.
Step 5: Bake the vegan oat bars for 18-20 minutes, until golden around the edges. It will look pale and a bit wobbly in the middle but this is what we want! Resist the urge to keep baking, as you will end up with hard flapjacks instead of chewy ones.
Step 6: After it's been out of the oven for about 5 minutes, gently score it with a knife where you plan to cut later (this will help you get clean flapjack slices). Then let it cool at room temperature for 6 hours to set completely.
Step 7: Once set, lift the flapjack out of the tin, cut it into slices and enjoy!
Tips for success on the first try
- Use a blocky vegan butter, not a spreadable one. I recommend Stork baking block.
- Press the mixture into the tin as firmly as you can. If it's too loose, the syrup/sugar mixture will sink through the oats and cause stickiness on the bottom.
- To make your dairy-free flapjacks extra chewy, pop them in the fridge for a few hours before you cut them. The fat will become firm and create a delicious, indulgent texture.
Vegan mix-in ideas
If you want something a little more exciting, you can add a whole bunch of tasty mix-ins to your flapjacks. Some of my favourite mix-in ideas are:
- Warming spices like ginger or cinnamon
- Dairy-free chocolate chips or chunks
- Chopped nuts or dried fruits like raisins or cranberries
- Orange or lemon zest.
- Check out my other flapjack flavour ideas here!
FAQs
This might happen if you use spreadable margarine rather than the blocky type of dairy-free butter. I can also be due to incorrect measuring, using the wrong type of oats, or not letting the flapjack cool for long enough. Check out my troubleshooting post for more info: Why Are My Flapjacks Greasy?
I have tested this in the past and it does not work well as a 1:1 substitute. I would recommend trying a recipe that has been specifically created using coconut oil.
These dairy-free flapjacks will keep for about 1 week if you store them in an airtight container or wrap them tightly in foil. I like to keep them in the fridge so they stay nice and chewy.
Yes, they can be frozen for up to 3 months. Check out my post on how to freeze flapjacks for more info.
Yes, regular oats are naturally vegan. This recipe calls for porridge oats, which are regular rolled oats with nothing added to them.
More flapjack recipes you can make dairy-free
I hope you like my vegan flapjacks recipe! If you try them at home, please leave a comment and rating below to let me know what you think. Enjoy!
Vegan Flapjacks
Ingredients
- 150 g Vegan butter (Use a block 'butter' rather than a spread)
- 120 g Soft light brown sugar
- 2 Tablespoons Golden syrup
- 300 g Porridge oats
Instructions
- Preheat your oven to 180℃ (or 160℃ for fan ovens) and line an 8x8 tin with baking paper.
- Melt the butter, sugar and golden syrup together in a pan over low heat until the sugar has dissolved. Leave to cool for a minute or so.
- Add the oats to a large bowl then pour in the wet mixture. Mix well.
- Transfer the mixture to your tin and press down firmly.
- Bake for around 18-20 minutes, until golden at the edges. It will be a bit wobbly in the middle until it starts to cool.
- After 5 minutes, lightly score the flapjack where you plan to cut it later. This will prevent crumbling.
- Leave to cool at room temperature then cut into slices and enjoy!
Notes
- Vegan flapjacks can be stored in the fridge for up to 1 week.
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