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Vegan Flapjacks

Easy, chewy vegan flapjacks made with oats, margarine, golden syrup and light brown sugar. You can add any mix-ins you want such as chocolate chips or dried fruits & nuts. Perfect as a snack or mid-morning treat.
Course Bars and Brownies
Cuisine British
Keyword baking, British, flapjack, oat, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 squares
Author Izy Hossack


  • 168 g (3/4 cup) vegan block butter (I like Stork or Naturli)
  • 168 g (3/4 cup) sugar (*see notes)
  • 2 tbsp golden syrup
  • 85 g (2/3 cup) plain white flour (GF flour blends will work)
  • 225 g (2 3/4 cups) oats (*see notes)
  • up to 200g (~1 cup) mix-ins of your choice: dried fruits, nuts, seeds, chocolate chips


  • Preheat the oven to 180C fan (350F fan) or 200C non-fan (400F non-fan). Line a 20cm (8-inch) square baking tin with baking paper.
  • Place the vegan butter, sugar and golden syrup in a medium pot. Place on a medium heat on the stove and leave until the butter has melted, mixing every now and then.
  • Remove from the heat and add in the flour and oats. Stir until there are no floury patches remaining and all the oats are well-coated.
  • Add any 'mix ins' you want now (except chocolate chips as those will just melt), reserving a handful for the top for decoration, and stir together.
  • Tip the contents of the pot into the lined tin and press down to form an even layer. You can sprinkle your reserved handful of additional 'mix-ins' or, if you're using chocolate chips, sprinkle them on now. Press them into the flapjack mixture.
  • Bake for 20-25 minutes until bubbling with golden edges. They will seem very soft when they're hot so allow them to cool before slicing into 16 squares.
  • Store in an airtight container for up to 2 weeks or wrap and freeze for up to 2 months.


*Type of Sugar: I like to use a mixture of 1/3 light brown sugar and 2/3 granulated sugar. You can also use dark brown sugar, coconut sugar, caster sugar. You can use one type or a mixture!
*Type of Oats: You can use either old fashioned (aka jumbo) oats here or porridge oats/rolled oats. The kind you use will alter the texture slightly - jumbo oats are thicker so will give you a chewier flapjack with more of a caramel-like texture. Rolled oats are finer so mix into the sugar more completely & will give you a more cohesive, softer texture. You can use one type or a mixture of the two!
Golden syrup: I think golden syrup is key to the flavour and chewy texture of the best flapjacks. However, I know it can be hard to come by in which case substituting honey will work fine (depending on whether you consume it or not, as a vegan). You can also use corn syrup or brown rice syrup, they just won't have the same flavour.