My kids and I simply can’t get enough of these tasty vegan apricot and date oat flapjacks. Packed with large rolled oats and dried fruit, I often drizzle melted dairy-free dark chocolate over them too when I fancy something more decadent and you can add any kind of ingredient you fancy within them, from desiccated coconut to fruit, seeds and nuts depending on taste and preferred crunch factor.
Oliver, 8, prefers entirely plain ones (i.e without dried fruit) but my youngest likes the caramelised apricots and dates.
These vegan flapjacks don’t take long to make or bake thankfully and I’ve been relying on them for quick breakfasts on the run as well as sweet snacks which hit the spot when hunger strikes (which is all the flipping time at the moment if I’m honest-please tell me I’m not alone)!.
I think you guys will love them. Best of all, they don’t scrimp on flavour or taste, something I’ve noticed people wonder with plant-based anything.
Makes 12-16 depending on size you like:
- 150g dairy free spread
- 175g brown sugar
- 2 tbsp maple syrup
- 200g oats
- 200g plain/gluten-free flour
- handful dried unsulphured apricots, chopped
- handful Medjool dates, chopped
Mix the oats with the flour and dairy free spread then add the rest of the ingredients and stir. Flatten into a baking tray and place into an oven at 180ºC/350ºF/gas mark 4, baking for 20 mins until golden brown.
I hope you love these flapjacks as much as we do. Please do let me know if you bake them!