It’s so easy to make vegan flapjacks as the only dairy in regular flapjacks is the butter, so simply swap the butter to a dairy free spread and you’re done! I decided to fill these vegan flapjacks with a spiced plum compote for a fruity flavour, and seen as it’s Autumn I’m craving anything with cinnamon and warming spices in it. Don’t be put off by making the compote yourself, it’s so simple and very difficult to go wrong! If you are really stuck for time you could fill them with jam instead, just stir some spices into the jam first for that Autumn warmth.
Step by step…
I started by making the plum compote to fill the flapjacks with. After chopping all of the plums and removing the stones, I put them into a pan along with the spices and the sugar. I let them cook down on a low heat until they were soft, this took about 35 minutes so I did some jobs around the kitchen and stirred them every 5 minutes. Using a hand blender, I roughly pureed the plum mixture, then set it aside to cool down.
To make the flapjacks I melted the dairy free butter on a low heat in a pan long with the golden syrup and vanilla. I mixed together the oats, plain flour, spices, and light brown sugar. Then I added the melted butter and syrup mixture, and mixed it all together.
I pressed about two thirds of the flapjack mixture into the bottom of a lined traybake tin. Then I added the plum mixture on top, then covered it with the rest of the flapjack mixture, it won’t completely cover it, but this is what you want so the plum mixture can peak through.
For decoration, I also added a sprinkle of flaked almonds. I baked them for 25 minutes until they were golden all over. I let them cool fully before cutting into squares.
The vegan flapjacks were absolutely delicious! Chewy, fruity and sweet – just how flapjacks should be. I didn’t tell anyone that these were vegan flapjacks, and no one had any idea! They devoured the lot!
These vegan flapjacks would be a perfect snack in lunch boxes, on long journeys or just with a cup of tea. They’ll keep for up to 5 days in an air tight container too – if they last that long!
Recommended equipment & ingredients*
| Traybake tin | Mixing bowls | Cooling rack |
| Kitchen scales | Mixed spice | Hand blender |
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Plum recipes…
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| Plum Clafoutis | Plum & Limoncello Tart |
More Flapjack recipes…
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| Spiced Jammy Flapjacks | Flapjacks with Chocolate & Sultanas |
Spiced Plum Flapjacks (Vegan)
Oaty flapjacks with a spiced plum filling
Ingredients
For the plum filling
- 500 g Plums de-stoned & chopped
- 100 g Light brown sugar
- 1/2 tsp Mixed spice
- 1/2 tsp Ground cinnamon
- 2 tbsp Cornflour
For the flapjacks
- 165 g Dairy free 'butter' spread I used Violife
- 100 g Golden syrup
- 100 g Light brown sugar
- 1/2 tsp Vanilla extract
- 340 g Oats
- 160 g Plain flour
- A handful of Flaked almonds optional
Instructions
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Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a 12" x 9" traybake tin with baking paper
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Start by making the plum filling. After chopping all of the plums and removing the stones, put them into a pan along with the light brown sugar, cinnamon, mixed spice and cornflour
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Let them cook down on a low heat for about 35 minutes until they are soft
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Using a hand blender, roughly puree the plum mixture. You still want a few chunks of plum in there. Then set it aside to cool down
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To make the flapjacks melt the dairy free butter on a low heat in a pan with the golden syrup and vanilla
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In a bowl, mix together the oats, plain flour, and light brown sugar
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Add the melted butter and syrup mixture, and mix it all together until the oats are fully coated
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Press about two thirds of the flapjack mixture into the bottom of a lined traybake tin
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Spread the plum mixture on top, then cover it with the rest of the flapjack mixture, it won't completely cover it, but you want the plum mixture to peak through
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Bake them for 25 minutes until they are golden all over
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Let them cool fully before cutting into squares, if you can't wait that long, be careful eating them straight from the oven as the plum filling will be very hot!
Recipe Notes
Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead
If you like this, check out more of my Flapjack recipes!
Or you might like my Vegan recipes!
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I love the sound of the recipe! These would be perfect for my cup of tea! Good to see you again, Kat! Thanks for sharing and happy Fiesta Friday!
Thanks so much for hosting Jhuls!
Kat Kat Kat! Those look so good and I’m starving….Please tell me you deliver!
Thanks Christine, I’ll send you a virtual slice 😉
Oh, nice! Good to have vegan alternatives for vegan guests! Thanks for bringing this dish to Fiesta Friday!
Flapjacks are so easy to make vegan friendly too, and you can’t taste any difference!
Yum, yum! These flapjacks look and sound delicious! Thank you for sharing with #CookBlogShare x
Thank you Kirsty!
These look delicious Kat and so fruity and I love baked oats. Great to offer a vegan version too
thank you for linking to #Bakeoftheweek x
Thanks Jenny, they were really yummy 🙂
Yumm! I like your vegan version, and the sound of those spiced plums, that’s a lovely flavor idea. Happy FF to you!
Thanks Shinta, happy FF!
I can’t remember the last time I made a layered flapjack. What a beautiful colour and perfectly seasonal too x
It had been too long since I made one too, I was glad to remedy it!