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No-bake flapjacks

No-bake flapjacks in a tin

No-bake flapjacks

Name: No-bake flapjacks
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes 16
Ingredients: 150g nut butter (we used peanut and almond); 150ml maple syrup; 4 tbsp plant-based milk; 1 tsp vanilla extract; 200g porridge oats; 2 tbsp ground flaxseeds; ½ tsp cinnamon; 125g chocolate chips or dried fruit and nuts

Ailsa Burt

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Makes 16

Easy

Prep: 10 mins

Cook: 5 mins

plus at least 2 hrs chilling

A star rating of 5 out of 5.5 ratingsRate

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Craving a snack? Whip up these easy no-bake vegan flapjacks, which you can flavour with chocolate chips or dried fruit and nuts of your choosing

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g nut butter

(we used peanut and almond)
150ml maple syrup
4 tbsp plant-based milk
1 tsp vanilla extract
200g porridge oats
2 tbsp ground flaxseeds
½ tsp cinnamon
125g chocolate chips

or dried fruit and nuts

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Nutrition: Per serving

kcal183
fat9g
saturates2g
carbs20g
sugars10g
fibre2g
protein4g
salt0.3g

Method

step 1

Line a 20cm square baking tin with baking parchment. Melt the nut butter (we used a mix of peanut and almond) in a pan over a low heat with the maple syrup, plant-based milk and vanilla extract until smooth. Take off the heat and mix in the porridge oats, ground flaxseeds and ½ tsp fine sea salt and cinnamon. Stir in the chocolate chips (ensure they’re vegan if needed) or dried fruit and nuts. Spoon into the tin and level out the top. Leave for 15 mins, then transfer to the fridge to set for at least 2 hrs. Cut into 16 squares. Will keep chilled in an airtight container for up to five days.

Recipe tip

Twist it: Chocolate & orange flapjacks
Line a 20cm square baking tin with baking parchment. In a pan, melt 150g nut butter (we used a mix of peanut and almond) over a low heat, then mix in 150ml maple syrup, 4 tbsp orange juice, the zest of 1 orange 1 tsp vanilla extract. Take off the heat and mix in 200g porridge oats, 2 tbsp ground flaxseeds, and ½ tsp each of fine sea salt and cinnamon. Stir in 125g chocolate chips. Spoon into the tin and level the top. Leave for 15 mins, then transfer to the fridge to set for at least 2 hrs. Cut into 16 squares to serve. Will keep chilled for up to five days.

Recipe from Good Food magazine, December 2023

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A star rating of 5 out of 5.5 ratings

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