Raspberry vegan flapjacks

Name: Raspberry vegan flapjacks
Prep time: 15 min
Total time: 35 min
Yield: 9
Ingredients: 250 g jumbo oats; 250 g porridge oats; Pinch of sea salt; 250 g golden syrup; 250 g dairy-free spread; 250 g raspberry jam; 200 g fresh raspberries; Dried raspberries (optional)

By Sophie AnglissPublished: 15 December 2023

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vegan flapjacks raspberry vegan flapjack recipe

Hannah Hall

These vegan flapjacks have a raspberry jam centre to make them taste extra delicious!

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Yields:

Prep Time:

15 mins

Total Time:

35 mins

Ingredients

250 g
jumbo oats
250 g
porridge oats
Pinch of sea salt
250 g
golden syrup
250 g
dairy-free spread
250 g
raspberry jam
200 g
fresh raspberries
Dried raspberries (optional)

Directions

1. Step 1Pre-heat oven 190ºC (170ºC Fan) and grease and line a 20 x 20cm square tin. Place oats and salt in a large bowl and set aside.
2. Step 2In a saucepan over medium heat, heat up the golden syrup and butter until it has fully melted. Pour the syrup mix over the oats and stir until completely coated.
3. Step 3Spoon half the pat mix into the tin and spread into an even layer. Spoon over the jam and spread into an even layer. Add the remaining oat mixture and spread until it completely covers the jam. Scatter over the fresh raspberries and bake in the oven for 20 minutes.
4. Step 4Once cooked, remove from the oven and allow to cool in the tin for 20 mins. At this point, it will be easier to portion the flapjack whilst still warm.
5. Step 5Sprinkle the dried raspberries over if you wish and carefully remove the flapjack from the tin and allow to cool completely on a wire rack before serving.