Healthier No-Bake Flapjacks
Sweet, chewy and packed with wholefoods, these no-bake flapjacks come together in minutes and are perfect for lunchboxes, mid-morning snacks or a healthier treat.
Takes 10 minutes
Serves 12
Ingredients
- 180 g 2 cups rolled oats
- 60 g ½ cup chopped nuts (cashews, almonds, etc.) or roasted sunflower seeds
- 100 ml ⅓ cup + 1 tbsp maple syrup
- 120 g ½ cup almond butter, peanut butter or seed butter (e.g. tahini)
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tbsp chia seeds
- Pinch of sea salt
- Optional: ½ tsp ground cinnamon or finely grated orange zest
For the topping (optional):
- 200 g dark chocolate
- 1 tsp coconut oil
- Flaky sea salt or crushed nuts/seeds to garnish
Instructions
Make the base:
- In a mixing bowl, pulse or crush the oats (180g) and nuts/seeds (60g) into a coarse crumb. Add the maple syrup (100ml), nut/seed butter (120g), coconut oil (2 tbsp), vanilla (1 tsp), chia seeds (1 tbsp) and a pinch of sea salt. If the mixture feels too dry, add a splash of plant milk.
Press into a tin:
- Line a loaf tin or small tray (approx. 20 × 20cm) with baking parchment. Press the flapjack mixture evenly into the tin using the back of a spoon or damp fingers.
Optional chocolate topping:
- Melt the dark chocolate (200g) with the coconut oil (1 tsp). Pour over the flapjack base and smooth the surface. Sprinkle with flaky sea salt or crushed nuts/seeds if desired.
Chill and slice:
- Place in the fridge for 1 hour (or freezer for 20 minutes) until firm. Slice into bars or squares.
Variations
- Nut-free: Use sunflower butter or tahini.
- Protein boost: Add a scoop of plant protein powder or a handful of crushed pumpkin seeds.
- Festive twist: Mix in chopped dried figs, cranberries, or orange zest.
These are my husbands treat with his coffee in morning nowadays soaking up retirement and loving the flapjacks thanks so much!
The perfect treat! 🤤