These vegan apricot flapjacks are full of iron rich dried apricots, bananas for some hidden fruit and flaked almonds for an extra protein punch. They are great as a brunch or afternoon snack and work well in lunchboxes.
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Dried apricots are very nutritious whilst being low in fat and calories making them a great snack food. They are also full of vitamins A and C and high in fibre. Try to get sulphite free ones, they have a darker colour but you won't notice that in flapjacks and sulphites are known to have bad effects on some people.
This was inspired by my fruity flapjack recipe where I use mashed banana in the recipe. I find that the banana gives a lovely moist texture to the flapjack and makes it less sticky and sugar sweet. If you like flapjacks then I have a whole blog full of them! Why not check out my other recipes...
Vegan Raspberry Flapjack Recipe
Healthy Chocolate Flapjack Recipe
Healthy Date and Apple Flapjacks
Ingredients
These flapjacks contain essentially store cupboard ingredients so as long as I have a full larder I could whip these up at any time, perfect for making last minute snacks the night before school! I love that they are made from healthy and wholesome ingredients.
- Vegan butter (non dairy butter)
- Soft brown sugar
- Golden syrup
- Apricot jam
- Dried Apricots
- Porridge oats (not jumbo oats)
- Flaked almonds
- Bananas
See recipe card for quantities.
Instructions
Firstly, melt the butter and sugar in a large saucepan on a medium heat and add the golden syrup and apricot jam. Stir to combine and remove from the heat before stirring in the dry ingredients - the oats, chopped dried apricots and flaked almonds. Mash two small bananas and stir through the mixture. Line a 9x9 loose bottomed square baking tin with baking paper and fill it with the oat mixture. Press down so that it is level and spreads to the edges and corners of the square tin. Pop the tin on a baking tray in case there are any leaks or spills.
Bake in the oven at 160 degrees celsius for 25-30 minutes or until starting to turn golden brown on top. Leave to cool in the tin to room temperature before removing and cutting the apricot flapjack into 16 squares.
Hint: the flapjack might still look wobbly when you remove it from the oven but once it has been left to cool it will firm up so don't be tempted to over cook it or it might burn.
Print📖 Recipe
Vegan apricot flapjacks
- Total Time: 40 minutes
- Yield: 16 1x
- Diet: Vegan
Description
These vegan apricot flapjacks are full of iron rich dried apricots, bananas for some hidden fruit and flaked almonds for an extra protein punch. They are great as a brunch or afternoon snack and work well in lunchboxes.
Ingredients
- 150 g non dairy butter
- 150 g soft brown sugar
- 1 tablespoon apricot jam
- 1 tablespoon golden syrup
- 350 g porridge oats
- 150 g dried apricots (chopped)
- 50 g flaked almonds
- 2 medium bananas (mashed)
Instructions
- Pre-heat the oven to 160°C
- Line a 9x9 loose bottomed baking tin with greaseproof paper
- Melt the butter, jam, sugar and golden syrup together in a large saucepan over a low heat
- Chop the dried apricots into small pieces and stir into the melted butter and sugar mixture, along with the oats and flaked almonds
- Mash the bananas and stir through the mixture.
- Spread the mixture into the cake tin and smooth and press firmly down.
- Bake on the middle shelf for 25-30 minutes or until turning golden brown.
- Remove from the oven and leave to cool completely before removing from the tin and slicing into 16 squares.
Substitutions
This classic flapjack recipe is really versatile and very forgiving. You can substitute a lot of things in it and it will still taste delicious.
- No apricot? - you can replace the apricot with any other dried fruit such as cranberries or raisons. Of course it won't be apricot flapjacks anymore but...
- Nut free? - use sunflower seeds instead.
- No apricot jam? - you can use marmalade instead, or just a little extra golden syrup.
If you use gluten free oats these apricot flapjacks are gluten free, dairy free, egg free and soya free.
Variations
- Change the Fruit: Instead of apricots, you can use other dried fruits like raisins, dates, cranberries, or a mix of your favorites.
- Nuts and Seeds: Add some chopped nuts (almonds, walnuts, or pecans) or seeds (chia seeds, sesame seeds, flax seeds, or sunflower seeds) to give the flapjacks a crunchy texture and added nutrition.
- Spices: Experiment with spices like cinnamon, nutmeg, or cardamom to add extra flavor to the flapjacks.
- Sweeteners: You can substitute the maple syrup with agave nectar, brown rice syrup, or another liquid sweetener of your choice.
- Nut Butter: Incorporate a tablespoon or two of almond butter, peanut butter, or any other nut butter for added richness and flavor.
- Oats: Mix different types of oats for added texture. Try using rolled oats and quick oats or old-fashioned oats for a fantastic combination of oats.
- Coconut: Add shredded coconut for a tropical twist.
- Chocolate Chips: If you enjoy a bit of indulgence, mix in some vegan chocolate chips or chunks.
- Protein Powder: To make these flapjacks more protein-rich, you can add a scoop of vegan protein powder.
- Flavor Extracts: Enhance the flavor with a teaspoon of vanilla or almond extract.
- Citrus Zest: For a refreshing twist, grate the zest of an orange or lemon into the mix.
- Gluten-Free: If you need a gluten-free version, ensure you use certified gluten-free oats.
- Molasses: You can add a touch of molasses for a deeper, more complex sweetness.
Remember to adjust the quantities accordingly when making these changes to maintain the right consistency and flavor balance. Vegan baking is often quite forgiving, so don't be afraid to experiment and find the perfect variation to suit your taste.
Equipment
You will need a square loose bottomed cake tin as this makes it easier to remove the flapjacks. I always like to line mine with baking paper so that the liquid doesn't leak out in the oven and to make it even easier to remove.
Storage
These apricot and almond flapjacks will keep well in an airtight container in a cool place for up to 3 days. They are best eaten as soon as possible because of the fruit content.
Top tip
Make sure you leave the apricot flapjacks to cool completely before cutting or you will end up with a gooey mess!
FAQs
Can I use fresh apricots in a vegan flapjacks recipe?
Yes, you can use fresh apricots in a vegan flapjacks recipe, but there are a few things to consider:
1. Texture: Fresh apricots have a higher water content than dried apricots. This means they can release moisture as they bake, potentially affecting the texture of your flapjacks. To prevent this, consider chopping the fresh apricots into small pieces and patting them dry with a paper towel before adding them to the recipe.
2. Sweetness: Fresh apricots may be less sweet than dried ones, so you might want to adjust the amount of sweetener in your recipe or add a bit of extra sugar or sweetener to compensate for the reduced sweetness.
3. Cooking Time: Keep an eye on your flapjacks while baking since the moisture from fresh apricots might affect the cooking time. They may take longer to set, so you might need to bake them for a bit longer.
4. Consistency: The flavor and consistency of the flapjacks will be different with fresh apricots. While dried apricots provide a chewy, concentrated sweetness, fresh apricots will offer a juicier, more vibrant flavor.
To use fresh apricots in a flapjacks recipe, it's essential to be flexible and open to experimenting with the recipe to achieve the taste and texture you desire. If you're concerned about the moisture content, you can consider using a combination of fresh and dried apricots in your recipe to balance flavors and textures.
What type of oats should I use for vegan apricot flapjacks?
For vegan apricot flapjacks, you can use various types of oats, but the most common and recommended type is **rolled oats**. Rolled oats work well in flapjacks because they provide a good texture and help bind the ingredients together. Here are a few considerations:
1. Rolled Oats (Old-Fashioned Oats): These are the most commonly used oats in flapjack recipes. They have a slightly thicker texture compared to quick oats, which adds to the chewiness of the flapjacks. Rolled oats hold their shape during baking and give the flapjacks a pleasant, hearty texture.
2. Quick Oats: Quick oats are thinner and more finely chopped than rolled oats. While you can use them in flapjacks, they might result in a slightly softer texture. If you prefer a smoother texture, quick oats can be a good choice, but they may not hold together as well as rolled oats.
3. Steel-Cut Oats: Steel-cut oats are not typically recommended for flapjacks because they are coarser and take longer to cook. Using steel-cut oats may lead to an overly dense and crunchy texture, which might not be suitable for flapjacks.
4. Instant Oats: Instant oats are the finest and quickest-cooking oats, often used for microwave oatmeal. They can work in a pinch, but they are not ideal for flapjacks as they can turn too mushy during baking.
In summary, for the best results in a vegan apricot flapjacks recipe, choose rolled oats (old-fashioned oats). However, you can adjust the oats to your preference, bearing in mind that the type of oats you use will impact the texture and consistency of the final flapjacks.
How can I add more protein to vegan apricot flapjacks?
Adding more protein to vegan apricot flapjacks is easy and can be done with a variety of plant-based ingredients. Here are some protein-rich additions and substitutions you can consider:
1. Protein Powder: Add a scoop of vegan protein powder to the dry ingredients when you're making the flapjacks. Make sure it's a flavor that complements the recipe, such as vanilla or unflavored.
2. Nut Butter: Incorporate a couple of tablespoons of your favorite nut butter (e.g., almond butter, peanut butter, or cashew butter) into the wet ingredients. Nut butter not only adds protein but also provides a rich and creamy texture.
3. Nuts and Seeds: Mix in chopped nuts (e.g., almonds, walnuts, or pecans) or seeds (e.g., chia seeds, flax seeds, or hemp seeds) to the flapjack mixture. They provide both protein and added crunch.
4. Tofu: Silken or soft tofu can be blended into the wet ingredients to add protein without significantly affecting the flavor. Blend the tofu until smooth and then mix it into the wet ingredients.
5. Quinoa: Cooked and cooled quinoa can be folded into the mixture before baking. Quinoa is a complete protein and can add texture to your flapjacks.
6. Legume Flour: You can use legume-based flours like chickpea flour or lentil flour in combination with your regular flour to increase protein content. Replace a portion of the flour with legume flour.
7. Plant-Based Yogurt: Mix in a few tablespoons of plant-based yogurt (such as almond yogurt or soy yogurt) into the wet ingredients. It not only adds protein but also contributes to moisture and creaminess.
8. Chickpeas: Puree cooked chickpeas and blend them into the wet ingredients. This may sound unusual, but they're quite neutral in flavor and provide a protein boost.
Remember to adjust the recipe accordingly when adding these protein sources, as they may affect the overall moisture and consistency of the flapjacks. Experiment with different combinations to achieve the taste and texture you desire while increasing the protein content of your vegan apricot flapjacks.
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Lianne says
Ohh these do look lovely!! I can imagine how they taste too!! 🙂
Rebecca Smith says
These sound like the most delicious flapjacks! I love apricots but always forget about using them in dishes. I am definitely going to be making these for Jack's packed lunch.