Vegan classic chocolate flapjacks is a traditional British bake that has been a firm family favourite for many years. Its easy to see why as flapjacks are so easy and quick to prepare. And go so well with a nice cup of tea or glass of chilled oat milk. These flapjacks have just the right amount of sweetness, and are soft and chewy with a crisp edge. The perfect traditional flapjack!
Looking for plain traditional flapjacks? Simply omit the chocolate and add an extra tsp of vanilla. So good for a picnic, pack lunch or afternoon tea.
The origins of British Flapjacks
The term flapjacks has been around since at least 16th century Britain but was used to describe other desserts and not the baked syrupy oat bar that people globally have come to love.
It wasn’t until 1935 that the name flapjack was used to describe the classic flapjack that is a mix of oats, sugar, syrup and butter baked in a tin/baking pan.
However across the pond in the US and Canada, a flapjack is actually a pancake. This was a new nugget of info that I wasn’t aware of before. In the US a British flapjack would be known as an oat or granola bar.
If your in Australia these British flapjacks are likely known as oat slices.
Incidentally if you were looking for a fool-proof traditional vegan Scotch pancake or American-style thick pancakes, check out my easy recipe here. They are so good and use every-day ingredients.
Vegan Classic Chocolate Flapjacks Recipe Notes And FAQs
How long can I store flapjacks for?
Chocolate flapjacks will keep fresh for up to 4-5 days, if kept wrapped in kitchen paper or tinfoil, and placed in a covered container. Store in a cool, dry place or in the refrigerator.
Can I freeze flapjacks?
Flapjacks cope well with being frozen, wrapped tight with freezer-proof wrap to avoid freezer-burn, for up to 3 months. Place a piece of parchment/baking paper between each slice so single flapjacks can easily be removed from the freezer. Defrost in the fridge or on the countertop
I find measuring out golden syrup a bit of a faff as it tends to stick to my measuring spoon. How can I make this step easier?
For easier measuring of the golden syrup dip your tablespoon into boiling water and then use the hot spoon to remove the syrup from the tin container. It just makes life easier as the syrup will come away from the spoon with ease.
Can I add different flavours?
- Add a teaspoon or two of ginger powder, omit the chocolate, to create a ginger flapjack. Or keep the chocolate to make ginger-chocolate flapjacks. Simply mix the ginger through the oats.
- For vanilla flapjacks omit the chocolate and add an extra teaspoon of vanilla.
- For plain flapjacks omit the vanilla and chocolate.
- For orange flapjacks omit the vanilla and add 1 or 2 teaspoons of orange essence or extract, and perhaps some orange zest into the oat mix. The chocolate can be left or omitted. Lemon extract could also be used instead.
- For almond flapjacks add a teaspoon of almond essence and sprinkle over a small handful of flaked almonds over the flapjacks before baking. Gently press down the almond flakes into the flapjacks. This results in lovely toasted almonds.
- To prepare double chocolate flapjacks cover the top with 100 grams of melted dark chocolate and leave to set. The fridge is the best place to place the flapjacks for the chocolate to harden up.
What can I serve with flapjacks?
- A glass of chilled plant-milk.
- A nice hot cup of tea.
- A tall glass of iced tea.
- Fruit tea.
- Herbal tea.
- A steaming mug of coffee.
- A pitcher of iced coffee.
- Hot chocolate or cocoa.
- A golden turmeric latte (no coffee needed for this recipe).
- A fruit smoothie such as this tropical green breakfast smoothie.
Can I substitute the golden syrup?
For traditional British flapjacks the golden syrup adds most of the classic flavours but if preferred this can be replaced with one of the following suggestions. However the outcome of the bake may differ in texture or flavour.
- agave syrup
- maple syrup
- date syrup
- brown rice syrup
- blackstrap molasses
- homemade dandelion honey
- corn syrup
- Baking tin roughly about 8 x 8 inch or 20cm x 20 cm in size, and parchment/baking paper to line if required.
- Small saucepan
- 230 g rolled oats any size of rolled porridge/oat flake is fine.
- 2 tbsp golden syrup
- 70 g soft brown sugar or any brown/golden type sugar. White sugar is fine if others are not available.
- 115 g margarine vegan-friendly brand.
- 1 tsp vanilla extract or essence
- 100 g dark chocolate chips Or use a block of chocolate and chop into pieces. Ensure your chocolate is dairy-free and vegan. Some supermarkets own inexpensive brands are in fact dairy-free. So its worth checking the ingredients.
- Preheat the oven to 160 fan/180C/ 350 F/Gas 4.
- Prepare a baking tin by lightly greasing and lining with some parchment paper.
- Add the margarine, sugar, and syrup to a saucepan and gently heat until melted. Stir frequently.Mix through the vanilla.
- Tip the rolled oats into a bowl and scrape the syrup mix into the bowl. Using a spatula helps to remove all the mix.
- Add the chocolate chips and give everything a good mix so that the chocolate begins to melt.
- Scrape into your baking dish and press down evenly and firmly.
- Bake for 20-25 minutes. Longer baking will result in firmer flapjacks.The flapjacks will still be soft to the touch when removed from the oven. They will firm up as they cool in the baking tin.
- Using a knife score the flapjacks into pieces while still hot, but don't remove from the baking tin.Leave in the baking tin until completely cool.
- Nutritional data is for guidance only and is not a strict analysis as ingredients vary. Data is calculated with computerized apps.
- Flapjacks will keep fresh for 4-5 days, wrapped in kitchen paper or kitchen foil, and in a covered container, and placed in the fridge or somewhere cool and dry.
- If placed in the fridge the flapjacks will remain firm and will last longer.
- Flapjacks can be frozen well wrapped for up to 3 months. Defrost to room temperature before enjoying.
- Not too keen on chocolate flapjacks? No problem simply omit the chocolate drops and add an extra tsp of vanilla.
- I recommend using a plant-based margarine that is low in trans and saturated fats. Just check the label and find the best option for your budget.