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!
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!
For more of my vegan flapjack recipes click the links below:
Vegan Jam Flapjacks
Oaty flapjacks with a raspberry jam layer and a peanut butter drizzle
For the flapjacks
- 1/3 cup sunflower oil, or coconut
- 1/3 cup coconut sugar
- 1 cup ground oats (blend oats in a blender or just use wholewheat flour)
- 1 cup traditional oats
- 1/2 cup ground peanuts (blend peanuts in a blender but leave them chunky still)
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2-2/3 cup raspberry jam
- 1 handful frozen or fresh raspberries
For the drizzle
- 1 tbsp icing sugar, sifted
- 2-3 tbsp plant milk (roughly)
- 1 tbsp smooth peanut butter
For the flapjacks
Preheat oven to 180C and line a medium sized baking tray with baking paper (mine is roughly 25cm X 15cm)
In a large bowl, whisk together melted coconut oil or sunflower oil and coconut sugar.
Stir in ground oats, traditional oats, ground peanuts, baking soda, and salt.
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.
Heat jam slightly with the fresh or frozen berries. Add a few drops of water and stir until it forms a thick sauce
Pour and spread jam on the flapjacks, put leave a bit of space from the edges
Sprinkle on the remaining oat mixture and press down gently
Bake in preheated oven for 20 minutes or until crust is golden brown.
Remove from oven and let cool completely at room temperature.
For the peanut drizzle
Add 1 tbsp of plant milk to the peanut butter in a microwave safe cup and stir with a mini whisk or fork
Microwave for a few seconds on low heat if necessary to make the peanut mixture runnier
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
Once the flapjacks have completely cooled, drizzle the peanut icing over the flapjacks with a small spoon.
Cut into rectangles and serve