Thursday, 23 June 2016

Healthy Vegan Blueberry & Banana Flapjacks

Flapjacks have always been one of my favourite snacks and they were the very first thing I learned to bake as a child. The process of making them was very therapeutic; melting the butter and syrup in the saucepan, mixing in the oats, eating the leftover mixture in the bowl and on the spoon, and, of course, tasting the finished product! However, the flapjacks I made all those years ago weren't exactly what you'd call healthy, so I thought I'd have a slight throwback to my childhood and try and create a flapjack recipe that was as similar in method and taste as possible - the only difference being that these flapjacks are plant-based and are full of nutritious ingredients! Oats are the base of the recipe - they're full of complex carbohydrates and fibre, meaning they'll give you long-lasting energy and they'll keep your digestive system happy too! The bananas and date syrup are used to sweeten the recipe, so there's no need to use any unrefined sugar, and the coconut oil helps everything stick together while providing healthy fats. The result is a treat which is sweet and crumbly, bursting with juicy blueberries and finished off with a hint of banana. Believe me when I say that they're definitely my new favourite snack! 

Makes 12 flapjacks
  • 1/3 cup (70g) coconut oil 
  • 1/3 cup(100g) date syrup
  • 2 medium ripe bananas
  • 3 cups (300g) rolled oats
  • 1/2 cup (90g) blueberries


Begin by preheating your oven to 180ยบc, then line a square baking tin with greaseproof paper (I used a 21cm x 21cm tin).

Add the coconut oil and date syrup to a large saucepan and gently stir them together over a low-medium hob temperature until the coconut oil has melted. Mash the bananas thoroughly and place them in the saucepan. Mix well until everything is combined.

Remove the pan from the heat then add the oats to the liquid gradually, stirring well. The flapjack mixture should be thick and sticky, with little to no liquid. Once you've used all the oats, stir in the blueberries. Pour the flapjack mixture into the baking tin, smooth over the top then bake for 20 - 25 minutes in the centre of your oven, until golden brown and slightly crispy on top.

Leave to cool for 10 minutes then remove the greaseproof paper from the tin and slice the flapjack into 12 pieces. Store in an airtight container in your fridge for up to a week.




  1. Boy oh boy these look so damn good. Guilt free flapjacks...hello!!

    Katie xx ¦ La Coco Noire

  2. Wow these look soooo good!
    Is there anything I can use instead of date syrup?
    Izzy |

    1. Thank you so much Izzy! Yep, you can use the same amount of any other syrup (maple, rice etc) or any other sweetener like coconut sugar :) xx

  3. I remember how I made your flapjacks from the ebook last year! They were AMAZING! So I guess I'd better try this recipe too... <3

    1. Aww, thank you Lottie, I'm so happy you liked the ones from my ebook! I love these ones even more so I hope you enjoy them too if you try them :) xx

  4. Can i sub something else for the date syrup? I don't think I can find in my small town.

    1. Yep, you can use the same amount of any other syrup (maple, rice etc) or any other sweetener like coconut sugar :) xx

  5. I'd love some of these straight out of the oven when they're still soft :) Love flapjacks!

  6. These look fab! Can I use frozen blueberries instead of fresh?

    1. Thank you lovely! I haven't tried them with frozen but there's no reason why they shouldn't work - maybe defrost them beforehand though? Let me know how it goes! xx


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