In the UK, “flapjack” refers to a sweet oat bar traditionally made with butter, sugar, and golden syrup, quite different from the North American pancake we associate with the same name! These WFPB Flapjacks are a nourishing twist on the classic European treat, made entirely from whole-food, plant-based ingredients with no added oils or refined sugars. Think of them as a naturally sweet, chewy oat bar that’s perfect for breakfast, snacks, or an on-the-go energy boost.
Course Breakfast, Dessert, Snack
Total Time 35 minutesminutes
Servings 16
Calories 115kcal
Equipment
1 Food Processor
Ingredients
1Apple
3/4cupCashews
1cupPitted Datesloosely packed
1 1/2cupsOats
1/2cupUnsweetened Shredded Coconut
1tspVanilla Extract
Instructions
Place the dates and cashews in a bowl and cover with boiling water. Soak for 10 minutes. Drain, reserving the soaking liquid.
Preheat the oven to 400°F (200°C) and line an 8x8-inch baking pan with parchment paper.
Core and chop the apple (no need to peel).
In a food processor, combine the apple, cashews, dates, vanilla, and 2 tablespoons of the reserved soaking liquid. Process until fairly smooth.
In a large mixing bowl, combine the oats and shredded coconut. Add the fruit and nut mixture and stir until well combined.
Spread the mixture evenly into the prepared pan, smoothing the top.
Bake for about 20 minutes, or until the edges are crisp and the top is golden.
Let cool completely before cutting into pieces
Notes
Optional add-insTry adding cinnamon, cardamom, or a handful of chopped nuts or dried fruit to vary the flavour and texture.Soaking waterDon’t discard the cashew-date soaking water! It’s naturally sweet and nutrient-rich, perfect for using in chia pudding, overnight oats, or smoothies for extra flavour and nutrition.Texture tipFor chewier flapjacks, bake for a slightly shorter time; for firmer, crispier edges, bake a few minutes longer.StorageStore in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. Delicious chilled or lightly warmed.