These delicious, wholesome and perfectly chewy gluten free, vegan flapjacks are to die for! Packed full of oats, fruit, seeds and nuts, they are possibly the best flapjacks I have ever made (or eaten).
Disclaimer : The Cranberries & Sunflower Seeds used for this recipe were gifted by Buy Wholefoods On-Line. However, I received no other payment towards the development of the recipe or towards publication. All content and views expressed are entirely my own. (AD)
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The Story Behind My Vegan Flapjacks
These Vegan flapjacks are amazing. They are plump and chewy and packed full of oats, fruit, nuts and seeds. In fact, given how full of good stuff they are, I actually questioned whether they should even be called flapjacks. But when you take a bite, the texture and oatyness remains unmistakable… THIS flapjack recipe more than deserves its place in the flapjack hall of fame.
The recipe is borne out of Veganuary… and also the kind gifting of some random ingredients sent to me by Buy Wholefoods On-Line (specifically the dried cranberries and sunflower seeds contained within). I love discovering my hidden creativity in an unplanned box of ingredients and a challenge to find ways to use them…
Figuring that Veganuary does not need to be entirely ‘virtuous’, these flapjacks are an ideal treat… Still full of wholesome plant-based goodness, but with a less-angelic sweet hit, courtesy of condensed coconut milk and brown sugar. Actually, that’s still probably better than the vast quantities of golden syrup that flapjack recipes usually contain. And at least I can remain a little honourable in using coconut oil in place of butter. At least it’s natural.
Either way, their gluten free, vegan flapjack goodness is way too yummy… I may need to be forgiven for developing something of an addiction to them. In my (very humble) opinion, they may just be the best flapjacks I have ever made…
What Goes into my Wholesome Cranberry & Apricot Seeded Vegan Flapjack Recipe?
This vegan flapjack recipe goes way beyond expectations. The wholesome goodness comes not only from the familiarity of oats (gluten free of course), but from the colourful and nutritious addition of cranberries, apricots, sunflower and pumpkin seeds. There are even some vibrant green slithered pistachios and a hint of spice in the mix.
Using vegan condensed coconut milk (from Nature’s Charm) and a little unrefined brown sugar, the sweetness experienced has a caramel decadence about it… Less harsh than in your average flapjack and more willing to allow the other ingredients to shine.
My fruit and seed flapjacks also lean on natural coconut oil in place of the usual butter or marg. To be honest, I’ve always struggled with both the texture and flavour of butter replacements. So using virgin coconut oil seemed the obvious choice for this recipe.
Are these Flapjacks Easy to Make?
Oh my goodness yes! This vegan flapjack recipe is incredibly easy to make. It’s literally a case of melting your condensed milk and coconut oil in a large saucepan, stirring in everything else, tipping into a cake tin and baking. Honestly… chopping the dried apricots is probably the most complicated bit. Oh… and maybe opening the tin of condensed milk!
Hand on heart, you need only a modicum of baking skill to make these beauties. You may need more ingenuity to prevent yourself eating the whole batch in one go however (though there are definitely worse things you could be eating). And they do make the most amazing breakfast bars… (but Sshh! Don’t tell anyone…).
Where can I buy the ingredients I need for these Cranberry & Apricot Seeded Vegan Flapjacks?
Much of what you need for this recipe will be available in the supermarket. But I have increasingly become a fan of on-line sourcing of store-cupboard ingredients. It often saves traipsing from one high street whole-food shop to another, saving time and avoiding frustration as well as aching arms.
If you haven’t come across Buy Wholefoods On-Line before (AD), head over to their site and take a look. A quick check is showing that all the fruit and seeds, as well as the spices, coconut condensed milk (a slightly smaller tin from Biona) and coconut oil needed for this recipe, can be sourced there.
The slivered pistachios are usually a little more tricky to find, but as they are such a beautiful bright colour and have a wonderful crisp texture, they are worth the hunt. I usually get mine from Amazon (see link below).
Ready to Make Vegan Flapjacks?
So that’s it… I am hoping I have inspired you to try making these amazing vegan flapjacks. When you do, I’d love to hear how you found them (leave a comment, or tag me on Instagram, Facebook or Twitter). They certainly didn’t last long at GFHQ, but will absolutely be on the menu again very soon. Mr GF has already requested a batch for his office team meeting in a couple of weeks… I wonder if they will make it as far as the front door.
Other Flapjack Recipes on Gluten Free Alchemist :
- Date Flapjack with Apricot & Coconut
- Healthier Banana Flapjack Cake (Vegan)
- End of Summer Roasted Fruit Flapjack
- Chewy Apricot, Apple, Cinnamon, Maple Flapjacks (optional Vegan)
- Healthy Breakfast Flapjack Bars (Vegan)
- Oat Free Flapjack
- We also have lots of other Tray Bakes!
Cranberry & Apricot Seeded Vegan Flapjacks
- large airtight container
- large non-stick saucepan
- 9 inch (23 cm) square non-stick baking tin
- large sharp knife
- 250 g rolled oats gluten free if necessary
- 100 g sunflower seeds
- 65 g pumpkin seeds
- 100 g dried cranberries
- 100 g dried apricots
- 30 g slivered raw pistachios or chopped raw pistachios
- 60 g soft light brown sugar
- 1 tsp ground cinnamon
- pinch turmeric powder
- 320 g sweetened coconut condensed milk
- 130 g extra virgin coconut oil
- Weigh all the dry ingredients into a large airtight container and shake vigorously to mix.
- Weigh the coconut condensed milk and coconut oil into a large saucepan and set over a medium heat. Stir until melted and blended and until the mixture has just reached simmer point. Turn off the heat.
- Tip the dry ingredients into the saucepan and mix well until all ingredients are thoroughly and evenly blended.
- Base-line the baking tin with baking paper and preheat the oven to 180 C/350 F/Gas 4.
- Transfer the flapjack mixture to the prepared baking tin and compress with the back of a spoon until the mixture is even and firm.
- Bake for 25 minutes until beginning to turn brown at the edges.
- Remove from the oven and leave to cool completely in the tin, before turning out and slicing into individual squares with a large sharp knife.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
CRANBERRY & APRICOT SEEDED VEGAN FLAPJACKS Shared with :
- What’s For Dinner #235 with The Lazy Gastronome
- Blog Parade with Soul Sister Meets Friends
- Fiesta Friday #310 with Angie and Of Goats & Greens
- Cook Blog Share with Lost in Food
oh my gosh! Made this with oat condensed milk instead of coconut and it was the best thing I have eaten and all my family agree! Thank you for this recipe <3
Thank you SO much Jess. What a lovely comment. I am so happy that you and your family loved them xx
Hello, what is the purpose of condensed milk here? Can It be substituted by rippen bananas please? Thank you
The condensed milk (combined with coconut oil) is a replacement for the golden syrup, butter and some of the sugar from a standard (non-vegan) flapjack recipe. It offers flavour, sweetness and a proper flapjack texture and structure. So unfortunately, it would not be possible to use bananas instead. Sorry.
Claire Justine says
These look so good. I will have to make some for my daughter. We are always looking for gluten-free flapjack recipes for her to take to school. Yum!!
Thank you. They are amazing… super-creamy and delicious. They would be perfect for school xx
Muriel McCullins says
These are amazing; one problem though – they stuck fast to the baking sheet – should I have greased it?
Hi Muriel. So glad you like them
I panicked for a moment there thinking that I hadn’t written the recipe correctly. You need to line the baking tray with baking paper/parchment. (Instruction 4). It should make everything good x
Michelle - Lost in Food says
They look amazing. I love a flapjack, especially when loaded in nuts and seeds, the perfect pick me up in the afternoon when I am starting to feel hungry. This photo has not helped my hunger pains today!:-)
Oh gosh Michelle…. they are flapjack nirvana! You must make them…
Thank you for your lovely comment x
Chloe Edges says
Oh my gosh. I have been craving flapjacks all week. This has not helped!!!
Sorry Chloe…. Not all cravings are bad though…. grab the ingredients and make these and I am sure you will feel 110% better x
Midge @ Peachicks' Bakery says
Be there in 3 (hours or so) ! I’ll bring the coffee! LOL! I love adding bits to flapjacks just makes them look so pretty! Condensed coconut milk is one of my favourite things to use – makes amazing vegan fudge too 😉
Ha Ha! Kettle’s on….
I LOVE coconut condensed milk. Really need to try making fudge with it though xx
These look delicious – I love a seedy flapjack and adding dried cranberries is a great idea!
Thank you Rosemary. The added fruit, seeds and use of coconut condensed milk are what make this recipe very special and extra delicious. x
Cat | Curly's Cooking says
These look so delicious and absolutely stuffed with delicious goodies.
Thanks Cat. They MUST be healthier than syrup flapjacks right?!
Jo Allison / Jo's Kitchen Larder says
You’ve got to love a good flapjack especially when it’s packed to the brim full of goodness! Also I had no idea that coconut condensed milk existed, will have to check it out! x
Coconut Condensed Milk is a revelation (and especially for those who can’t eat dairy). It has an amazing flavour and is a direct replacement for the usual kind, so is a perfect ingredient. I love it! x
Deborah Brooks says
What a great ingredient list! I love all the nuts and seeds you’ve added into these. Thanks for linking up with us for meatless Monday today
You’re so welcome Deborah. They are so good they HAD to be shared x