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Vegan Fruit Flapjacks

Course: Snack
Cuisine: British
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8
These energy-packed vegan fruit flapjacks are yummy, chewy and, above all, simple to make.
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  • 1 tablespoon agave nectar or date syrup
  • 140 g coconut oil
  • 110 g caster sugar
  • 115 g all purpose flour
  • 150 g rolled jumbo oats
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon bicarbonate of soda
  • 140 g dried fruit finely chopped ( I used a mix of dried apricots, pears, cranberries and prunes)


  • Preheat the oven to 160°C/ 320°F. Line a small square or rectangular baking tray or tin (about 18-20 cm large) with baking paper.
  • Add agave nectar, coconut oil and sugar into a medium saucepan and heat over a medium heat. Stir everything together until the sugar has melted and you have a syrupy consistency, then remove from the pan.
  • In a large bowl, mix together the flour, ginger, cinnamon, oats and mixed dried fruit until combined.
  • In a small bowl mix the bicarbonate of soda with a tablespoon of hot water, stir until dissolved and add into the bowl with the dry ingredients.
  • Pour in the prepared sugar mixture and mix all the ingredients together until evenly combined.
  • Spread the mixture into the prepared baking tray, using a wooden spoon to push the mixture into the corners and flatten the top.
  • Bake in the middle of the oven for about 20 minutes or until golden brown on top and nicely crisp on the edges.
  • Leave in the tray until cool.
  • Once cooled, cut into slices and serve. Transfer to an airtight box and store for up to 5-7 days.
  • Enjoy!