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Vegan Hazelnut Flapjacks

A vegan alternative to an old favourite. If hazelnuts aren't your thing, then swap out for another nut - or chuck in a handful of dried fruit if that's more up your street.


140g vegan butter

140g soft light brown sugar

2 tbsp golden syrup

175g rolled oats

15g chopped hazelnuts


  1. Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.

  2. Put your vegan butter and golden syrup into a large saucepan and melt over a medium heat.

  3. Remove from the heat and mix in your oats and chopped nuts. Transfer to the tin, using the back of a spoon to push the mixture into the corners.

  4. Bake for 30-35 minutes until golden brown and slightly crispy around the edges. Leave to cool before slicing into squares.

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