Equipment
Ingredients
Dry Ingredients
- 250 g rolled oats
- 40 g desiccated coconut, unsweetened
- 40 g pumpkin seeds, raw
- 60 g dried apricots, finely chopped
- 2 g fine sea salt
Wet Ingredients
- 100 g vegan butter
- 80 g golden syrup
- 50 g light brown sugar
- 120 g banana, mashed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 158 kcal
- Protein
- 2 g
- Carbohydrates
- 17 g
- Fat
- 10 g
- Fiber
- 2 g
- Sugar
- 14 g
- Sodium
- 142 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 167 mg
- Calcium
- 38 mg
- Iron
- 0.7 mg
- Magnesium
- 27 mg
- Phosphorus
- 54 mg
- Zinc
- 0.4 mg
- Vitamin A
- 14 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 1.4 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.4 mg
- Folate
- 5 mcg
- Water
- 12 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 180°C/350°F. Line the 20cm square baking tin with parchment paper, allowing some overhang to make removal easier later.
In a large mixing bowl, combine the rolled oats, desiccated coconut, pumpkin seeds, finely chopped dried apricots, and fine sea salt. Mix well to evenly distribute the fruit and seeds.
Place the vegan butter, golden syrup, and light brown sugar into a saucepan. Heat gently over low heat, stirring occasionally, until the butter is completely melted and the sugar has dissolved. Remove from the heat.
Stir the thoroughly mashed banana into the melted butter and syrup mixture until well incorporated.
Pour the wet banana mixture over the dry ingredients in the mixing bowl. Use a silicone spatula to fold everything together ensuring every single oat is completely coated in the syrup mixture.
Transfer the oat mixture to the prepared baking tin. Using the back of the silicone spatula, press the mixture down extremely firmly into an even layer. Compacting the oats is crucial to prevent the baked flapjacks from falling apart.
Bake in the preheated oven for 20 to 25 minutes. The flapjacks are done when the edges have turned a deep golden brown and the center looks lightly toasted.
Remove the baking tin from the oven. Leave the flapjacks to cool completely in the tin at room temperature for at least 2 hours. Once fully cooled and firm, use the parchment paper overhang to lift them out, then cut into 12 even squares.
Chef's Notes
- Golden syrup is the traditional binder for British flapjacks and provides the best chewy texture. Maple syrup is thinner and may yield a slightly more crumbly bar, though it tastes wonderful.
- For a deeper, toastier flavor profile, lightly roast the dry oats and pumpkin seeds on a baking sheet for 8 minutes before mixing them into the batter.
- The riper and more bruised your banana, the sweeter the flapjacks will be, and the better the starches will help bind the oats together.
Storage
Refrigerator: 1 week — Store in an airtight container to maintain a chewy texture.
Freezer: 3 months — Wrap individual squares in parchment paper before freezing in a sealed bag.
Troubleshooting
Flapjacks crumble and fall apart when sliced
Cause: The mixture was not pressed firmly enough into the tin, or it was sliced while still warm.
Fix: Use the crumbled pieces as a delicious topping for vegan yogurt or smoothie bowls.
Prevention: Compact the oat mixture as forcefully as possible before baking and ensure it is 100% cool before cutting.
Flapjacks are too dry or hard
Cause: Overbaking or boiling the syrup mixture too vigorously, which causes the sugar to reach hard-crack stage.
Fix: Cannot be completely fixed, but briefly microwaving a square for 10 seconds can soften it before eating.
Prevention: Melt the wet ingredients gently without boiling, and remove the flapjacks from the oven as soon as the edges are golden.
Cultural Context
Traditional British flapjacks are thick, chewy baked bars made primarily from oats, butter, and golden syrup, completely distinct from the American pancake of the same name. This modern, plant-based adaptation introduces natural sweetness from ripe fruit and tropical elements while honoring the classic hearty texture of a proper tea-time flapjack.
