I do love a good flapjack, as I think most people do, but a lot of them are frequently made with butter and that’s not good for our Vegan friends that don’t do moo. In fact, this recipe came about as a request from my Vegan work friend, Travis. Hi Travis!
These flapjacks are super simple, substituting butter for a vegan alternative, and using coconut oil as well to add an extra kick of coconutty goodness. They’re really quick and great for breakfast or a mid-morning snack. Give them a go!
Vegan Cherry & Coconut FlapjacksPrint Recipe
- 400g Rolled Oats
- 85g Dessicated Coconut
- 250g Vegan Spread
- 150g Brown Sugar
- 75g Golden Syrup
- 250g Cherries, Pitted and Chopped
- 30g Virgin Coconut Oil
Pre-heat an oven to 180°C/350°F/Gas Mark 4.
Start by removing the seeds from your cherries and then chopping them either in half or roughly into smaller pieces, whatever your preference.
Over a medium-low heat in a large pan, melt together the vegan spread, brown sugar, golden syrup and coconut oil until completely melted and combined.
Add the oats and dessicated coconut to the pan and thoroughly stir into the mixture, coating everything.
Next, add the cherries, being sure to distribute thoroughly into the mixture.
In a large, lined, deep (preferably metal) baking dish, add the mixture and then be sure to press down thoroughly until everything is nice and compact as possible. Pressing down using the bottom of a glass is great for helping with this.
Place into the oven and bake for 20 - 25 minutes until golden brown.
Take out of the oven and using a sharp knife gently score (but don't cut) the number of flapjacks you want while still in the tin.
Leave to cool in the tin completely.
Turn out of the tin, and cut into separate flapjacks using the score marks you made earlier as reference and then serve and enjoy!