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 Apricot Flapjacks
Oaty flapjacks with a apricot jam layer topped with a tahini drizzle and crushed pistachios
For the flapjacks
- 1.5 cups sunflower oil, (or melted coconut oil)
- 1.5 cups brown sugar (or coconut sugar)
- 1 cup ground oats (blend oats in a blender or just use wholewheat flour)
- 2 cups traditional oats
- 1/2 cup almond flavour (optional- replace with ground oats instead)
- 1.5 tbsp tahini
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2/3 cup apricot jam
- 1 handful dried apricots, chopped
For the drizzle
- 1 tbsp icing sugar, sifted
- 2-3 tbsp plant milk (add more/less if needed)
- 1 tbsp tahini
- 1 handful pistachios, crushed
For the flapjacks
Preheat oven to 180C and line a medium sized square baking tray with baking paper (mine is roughly 22cm X 22cm)
In a large bowl, whisk together melted coconut oil or sunflower oil, tahini and coconut sugar.
Stir in ground oats, traditional oats, ground almonds, 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 chopped apricots. 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 tahini 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 tahini 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 tahini icing over the flapjacks with a small spoon. Sprinkle over the crushed pistachios.
Cut into squares and serve