Gorgeous, easy vegan flapjacks sweetened with maple syrup and dates for a scrummy no refined sugar treat.
First things first though, apologies for the lack of posts recently – I only went and a had a baby! Our little man, Marley Gray Hopkins was born weighing 7lb 13oz at 6am on the 11th July. I’ll write up his birth story over the next few days and share it on here, but for now… a recipe!
Since we got home from the hospital I’ve been making myself lots of oaty snacks to munch on while breastfeeding (oats are supposedly good for milk supply!) and these flapjacks are one of my favourites.
These flapjacks are gorgeous on their own, but we have an abundance of berries from our allotment at the moment, so I put a layer of blackcurrant compote (blackcurrants simmered for 5 mins with a splash of maple syrup then blended to smooth) in the middle of mine – they’d be lovely with a layer of jam too!
If you don’t have a stick blender to blend the syrup mix, just finely chop the dates before adding.
Easy Vegan Flapjacks
- 150g dates
- 100g coconut oil
- 100g vegan butter / spread
- 250ml (1 cup) maple syrup
- 450g oats
- 50g dessicated coconut
- Jam / fruit compote (optional)
- Preheat the oven to 180*C and line a casserole dish (approx 30 x 20cm) with baking paper.
- Add the dates, coconut oil, butter and maple syrup to a large saucepan and cook over a low heat for 3-4 minutes, until the dates go gooey.
- Blend with a stick blender to a smooth consistency.
- Stir in the oats and coconut and mix well until all the oats are coated in the syrupy mix.
- Spoon into the prepared casserole dish and press down with the back of a metal spoon. If you want a jammy layer in the middle, spoon half of the oats in first, spread a few tablespoons of jam on top, then add the other half of the oat mix.
- Bake for 20-25 minutes, then allow to cool in the tin before cutting and serving.