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.