Vegan Apricot and Date Oat Flapjacks l Honest Mum

My children and I merely can’t get sufficient of those tasty plant-based apricot and date oat flapjacks. Filled with giant rolled oats and dried fruit, I usually drizzle melted darkish chocolate over them too if I fancy one thing extra decadent and you’ll add any form of ingredient you fancy inside them from desiccated coconut to fruit, seeds and nuts relying on style and most popular crunch issue.

Oliver prefers totally plain ones (i.e with out dried fruit) however my youngest likes his with caramelised apricots and dates.

These vegan flapjacks don’t take lengthy to make or bake fortunately and I’ve been counting on them for fast breakfasts on the run in addition to after-school candy snacks which hit the spot when starvation strikes.

I believe you guys will love them. Better of all, they don’t scrimp on flavour or style, one thing I’ve observed individuals surprise with plant-based something.

Makes 8 relying on dimension you want:

• 1 tbsp maple syrup
• 140g coconut oil, melted
• 110g brown sugar
• 115g plain flour
• 150g organic jumbo oats
• ½ tsp bicarbonate of soda
• 150g dried fruits, chopped ( add nuts too should you like)

Methodology:

Combine the oats with the flour and oil then add the remainder of the elements and stir. Flatten right into a baking tray and place into an oven at 180ºC/350ºF/fuel mark 4, baking for 20 minutes till golden brown.

I hope you’re keen on these flapjacks as a lot as we do. Please do let me know should you bake them!

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