I’ve tried a lot of flapjack recipes ever since I discovered my love of cooking, but I think that this one might well be my absolute favourite. It’s wonderfully soft and chewy, and topped with chocolate to make it feel even more decadent and delicious. And, to make it even better? It’s a wonderful, inexpensive bake which is easy to make!
Before trying this recipe, I was already a huge oat lover. I start most mornings (even in summer!) With a bowl of porridge, and oat milk has become my absolute go to since ditching dairy. But this recipe took my love of oats into a whole new dimension!
Jump to Recipe
Everyone has a different opinion on what their perfect flapjack would be. This recipe is designed to be wonderfully soft and chewy, but if you like it a little more crunchy, keep it in the oven for an additional 4-5 minutes. Don’t be alarmed if they look soft when they are fresh out the oven! They will firm up as they cool. Allow them to cool completely in the pan, and then top with the chocolate
What’s Inside?
Porridge Oats
Nothing fancy here. I just use the regular, standard porridge oats that I use almost daily for my breakfast. Just the normal supermarket own brand. This gives the texture that I am most keen on, but feel free to experiment with different oats to achieve different results.
‘Butter’
Any plant based block butter will do here. My favourite for this is Flora plant, it works really well! The butter is integral to giving the flapjacks their rich taste and soft consistency, so try to use the best quality and flavoured one that you can find.
Golden Syrup
This is irreplaceable in a flapjack recipe. I don’t recommend substituting it with anything else. This is where the flapjacks get a lot of their gorgeous, sweet and sticky flavour from! Most golden syrups are suitable for vegans, but it’s always worth double checking just in case!
Soft Light Brown Sugar
At a push, you could use caster sugar if this is unavailable, but I highly recommend using soft light brown sugar due to how well the deeper, slightly caramel-y flavour compliments the Golden Syrup.
Chocolate
I tend to use either a good quality dark chocolate, or a dairy free milk style chocolate. A lot of vegan milk chocolates can be more expensive than their dairy counterpart sadly, but I buy the large catering packs of Moo Free couverture directly from their web store as I tend to use it quite a lot in my kitchen, and the price is (in my opinion) quite reasonable for the volume you get! The chocolate is optional – with it, these flapjacks are just as gorgeous, but the chocolate elevates it to another level of perfection!
I highly recommend giving these delicious Chocolate topped flapjacks a go. They make a wonderful, energy packed snack which is perfect for enjoying with a cup of tea whenever you need a boost, and are great to pack with a work lunch to help you power on through the afternoon. If you give these a go, I’d love to see it! Please do tag me on your Instagram posts or stories if you give try it out!
Wonderfully soft and chewy flapjacks, made even better with a layer of chocolate!
- 175 g Dairy free Butter
- 90 g Light Brown Sugar
- 100 g Golden Syrup
- 300 g Porridge oats
- 200 g Chocolate
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Preheat your oven to 180°c/160°c fan, or gas mark 4. Line your baking tray with greaseproof paper – I use 20cm x 20cm tray. Set aside
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Put the butter, golden syrup and light brown sugar into a saucepan, and put over a medium/low heat to melt together. Stir this regularly, until the butter has fully melted and the ingredients are mixed and melted together.
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Place the oats in a large mixing bowl, and pour over the melted butter, sugar and syrup mix. Mix until the oats are fully and evenly coated.
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Transfer the oat mix into the lined baking tray, being sure to get it fully into the corners, and smooth it over. Make sure it is evenly distributed, and get the top as flat and smooth as possible!
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Bake in the oven for 20 mins. When done, the edges should be lightly golden, and the flapjacks should still be slightly wobbly in the middle. If you prefer crunchy flapjacks as opposed to soft and chewy, bake for a further 4-5 minutes. Leave to cool completely in the tin.
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Once the flapjack is completely cool, it's time to top with the chocolate. Simply melt the chocolate, and evenly pour it on top, smoothing with a spoon or rubber spatula. This works best if you temper the chocolate, but should still be fine without. Leave to set in the fridge, take out of the tray, and cut into 16 squares. Enjoy!
The butter I used here is Flora Plant, but any dairy free block butter should work. Use one that has a good flavour that you enjoy!
I used Moo Free ‘milk’ chocolate as my topping here, but feel free to use any kind of chocolate that you want – dark chocolate works particularly well to compliment the sweetness of the flapjacks!
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