Jam and Peanut Butter Flapjacks (Ve)

Jam and Peanut Butter Flapjacks (Ve)

I always reach for some type of cereal bar when I’m in need of an afternoon “pick-me-up” with my cuppa, but I often find that the healthy vegan ones are way more expensive than the other alternatives. This vegan jam flapjack recipe is really quick and simple to follow and it will cost a lot less than pre-packaged bars, so I encourage you guys to try this out!

raspberry jam flapjack recipe


For this vegan jam flapjack recipe, I used quite a fancy Prosecco raspberry jam (it’s not actually that alcoholic!) but that was only because my family received it as a Christmas present as part of a hamper and it was sitting in our fridge untouched ever since (my family generally just stick to the classic jam flavours lol).

If you want to keep these flapjacks as healthy as possible,  I recommend buying a no-added  sugar jam such as St Dalfour.









You can be as creative as you like with the type of jam you use, I reckon fig jam or lemon curd would be amazing in these, or you could even try making your own (but only if you’re bothered!). I love the raspberry and peanut butter flavour combination in this recipe as the peanuts offer some saltiness which compliments the sweetness of the jam.

Here are some alternative flavour combinations you could try out instead of the raspberry/peanut butter that I did in this recipe:

  • Orange marmalade, crushed walnuts and dark chocolate drizzle
  • Tropical jam (e.g. pineapple, mango etc), desiccated coconut and lime icing drizzle
  • Apricot jam, crushed pistachios and a sweet tahini drizzle (I think I’m making this next time!)

If you try out this vegan jam flapjack recipe comment below which type of jam/flavour combinations you use!

vegan jam flapjacks


For more of my vegan flapjack recipes click the links below:
















Vegan Jam flapjacks with a Peanut Butter drizzle

Oaty flapjacks with an raspberry jam layer topped with a peanut butter drizzle and crushed peanuts

Course Dessert, Snack
Cuisine Vegan
Keyword peanut butter, raspberry jam flapjacks, vegan jam flapjack recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings 16 slices


For the flapjacks

  • 1 cup sunflower oil
  • 1 cup brown sugar
  • 1 cup ground oats (blend oats in a blender or just use wholewheat flour)
  • 2 cups traditional rolled oats
  • ½ cup ground almonds (optional- replace with ground oats or desiccated coconut instead)
  • 1.5 tbsp peanut butter
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 100 g fresh raspberries (around 1 handful)
  • ¾ cup raspberry jam
  • 1 tsp vanilla essence

For the peanut butter drizzle

  • 1 tbsp icing sugar, sifted
  • 2 tbsp plant milk, e.g. soya milk
  • 1 tbsp smooth peanut butter


For the flapjacks

  1. Preheat oven to 180C and line a medium sized square baking tray with baking paper (mine is roughly 22cm X 22cm)

  2. In a large bowl, whisk together sunflower oil (or melted coconut oil) , vanilla essence, peanut butter, and sugar

  3. In a separate bowl combine the ground oats, traditional oats, ground almonds, baking soda, and salt. Add the liquid mixture and stir to combine

  4. Place just over half of mixture into the prepared pan (should be roughly 3mm thickness). Even out by pressing the mixture with a metal spoon or with your fingers.

  5. Heat a sauce pan on medium heat and the jam and fresh raspberries. Add 1 tbsp of water. Lower the heat and cover. Cook for a few minutes until the jam starts to slightly bubble.

  6. Once the jam mixi has cooled slightly, pour it on the flapjacks and evenly spread the mixture, but leave a bit of space from the edges

  7. Sprinkle on the remaining oat mixture and press down gently

  8. Bake in preheated oven for 20 minutes or until crust is golden brown.

  9. Remove from oven and let cool completely at room temperature.

For the peanut butter drizzle

  1. Add 1 tbsp of plant milk to the peanut butter in a microwave safe cup and stir with a mini whisk or fork

  2. Microwave for a few seconds on low heat if necessary to make the peanut butter mixture runnier

  3. Add the peanut sauce to the sifted icing sugar in a small bowl then stir. Add another tbsp of plant milk if necessary and stir until you have a slightly runny smooth mixture

  4. Once the flapjacks have completely cooled, drizzle the peanut butter icing over the flapjacks with a small spoon.

  5. Sprinkle over crushed peanuts

  6. Serving suggestion: Vegan vanilla ice cream if served for dessert


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