For all things vegetarian and vegan

Vegan Flapjacks

A deliciously moist flapjack that is particularly easy to make.

Recipe for Vegan Flapjacks, contributed by Mike Lewis

Flapjacks are so easy to bake at home that you'll wonder why you ever used the store-bought variety. This vegan recipe is especially quick and easy. It produces a tray of delicious flapjacks that will keep for several days in an airtight container - assuming you can resist gobbling them up for that long.

  • ½ cup (4 oz, 110 g) non-dairy margarine
  • 4 tbsp. light syrup (golden syrup)
  • 3/4 cup (3 oz, 75 g) brown sugar
  • 3 cups (9 oz, 225 g) medium oatmeal
  • A pinch of salt

Oven: Pre-heat to 350F (180C)

Gently melt the margarine in a pan. Remove from the heat, then add the other ingredients and mix thoroughly.

Pour the mixture into an oiled 8 x 12 in (20 x 30 cm) baking tin. Smooth down the top with a fork.

Bake for 15 - 20 minutes. The flapjacks are ready when the mixture is still soft but the top has just started to brown. This will give a moist, chewy flapjack. If you leave them to cook for a few minutes longer, they will be firm and crispy.

Score into pieces while still hot. Remove from the tin when cold.

Recipe for Vegan Flapjacks (September 2005)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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