healthier flapjacks

Flapjacks with only 4 ingredients

These Flapjacks are easy to make and so tasty, we use coconut sugar, oats and maple syrup to make them low GI than other flapjacks, these are vegan and just use gluten free oats to make them gluten free

Prep time : 10 mins | Cook time : 30 mins + 10 mins cool time | Total time : 50 mins | Makes: 12 Servings | Difficulty: Easy

These are so tasty, going to school mom just to give us healthy flapjacks like these and we used to adore them, the are easy to make and make a nice healthier treat! For those who don’t know flapjacks or healthier flapjacks they are oat based biscuits that are typically high in fibre due to the main ingredient being oats. We use coconut sugar and maple syrup here as the sweeteners, if you don’t have coconut sugar just use brown sugar. The last ingredient is vegan butter which is widely available in most supermarkets. If you cant get vegan butter just use margarine or vegetable oil and use less to avoid the flapjacks being greasy, we recommend 110g or 110ml instead of the 150g of vegan butter in the recipe below. The make the flapjacks chewier just back them for less time such as 20 mins and for crispier flapjacks bake them for longer such as 30 mins.

healthier flapjacks

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Flapjacks with only 4 ingredients


These flapjacks are so tasty and easy to make, they make a beautiful snack or healthier treat!

Takes 40 minutes

Serves 12

Ingredients
 

  • 300 g jumbo oats
  • 150 g vegan butter
  • 50 ml maple syrup
  • 125 g coconut sugar or brown sugar

Instructions
 

  • Preheat the oven to 160 degrees C
  • Add all your oats and brown sugar in a bowl and mix.
  • Make a ‘well’ in the middle
  • Gently melt vegan butter over a low heat.
  • Mix all your wet ingredients together in a separate bowl – melted butter, maple syrup,
  • Add the wet ingredients to the dry ingredients and bring together so well mixed.
  • Line a 23 x 18 cm brownie tray with parchment paper. Add the flapjack mixture, pressing it into the corners and flattening with the back of a spoon so it is well compacted.
  • Bake at 160 fan for 30 minutes for a lovely chewy flapjack.
  • Remove from the oven, Allow to cool for 10 minutes, then while still in the tray, portion using a knife while still warm into 16 squares or to the size you prefer, then allow to cool fully before removing from the tray. It is very important to allow the flapjacks to cool fully before removing from the tray.
  • Store in an airtight container and Enjoy! We don’t actually know how much longer than 7 days they last at ambient room temperature as they are always eaten before then, this is true!!

Nutrition

Calories: 212kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 102mgPotassium: 79mgFiber: 3gSugar: 9gVitamin A: 477IUCalcium: 15mgIron: 1mg

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5 Comments

  1. David says:

    These are class. I just ate 4 of them in a row as they really are sooo tasty!! Very delicious recipe 👌🏻🤗

  2. Bernadette Whelan says:

    5 stars
    Just made a batch, and they are sooooooooooooo good!!🥰🥰thank you Happy Pear for an easy tasty delicious recipe.🙏🙏your the besf🥰

  3. Radhika Vohra says:

    5 stars
    These are the best! My kids just love them in lunch boxes.

  4. ANNABEL DAGUERRE says:

    I found these too sweet and they fell apart (maybe due to using normal butter). 30 mins cooking time was too long in my oven, they had a burnt flavour. Would recommend 20-25 mins.

  5. Queen Solomou says:

    I’ve made them they are cooling off but I’m scared of them, so much fat and sugar I used coconut oil…I also cooked them 20-25 minutes in a normal electric oven and left them in the oven…they are too sweet but that is the essence of a flapjack sweet and fatty 🙂

5 from 2 votes

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