I've tried a lot of flapjack recipes, and these cranberry and dark chocolate flapjacks are right up there as a favourite. For me, the perfect recipe has to fit the following criteria:
Ridiculously easy
Under 30 mins to cook
At least an attempt to reduce the amount of sugar and fat
That sweet, buttery, golden syrupy taste
Slightly crunchy edges with rich, chewy centre
And this is the recipe that manages to tick all the boxes! I've added dried cranberries and dark chocolate because it's a combination that works so well - the cranberries bring a chewy zing and the chocolate counters this perfectly with its rich bitterness. But you can be adventurous with your additions - any dried fruit works well, or you can add lemon / orange zest, seeds, or spices like cinnamon and allspice - whatever you have lying around!
Be sure to make a batch of these cranberry flapjacks before your next long cycle or run - they're the perfect training fuel, providing a quick burst of energy from the dried fruit and sugars, followed by slow-release energy from the oats.
In fact, check out the nutrition info at the bottom of this post - these cranberry flapjacks are much lower in saturated fat and sugar than a traditional flapjack recipe, but still with all the flavour and texture! That’s because it’s using vegan butter instead of dairy butter and some of the sweetness is coming from the cranberries.
Vegan Cranberry and Dark Chocolate Flapjacks
Ingredients (makes 12 squares):
350g porridge oats
175g vegan butter
125g light brown sugar
3 Tbsp golden syrup
40g dark chocolate
40g dried cranberries
Pinch of salt
Preheat your oven to 180C (350F) and line a 9"x9" baking tray with baking paper (using a bigger baking tray will result in thinner flapjacks that are less chewy).
Mix the butter, sugar, and syrup in a large saucepan over a medium heat, until the butter has melted and the sugar and syrup have dissolved.
Remove the melted syrup from the heat and stir in the oats and cranberries, until thoroughly mixed. Press the mixture firmly into the tin using your hands or the back of a spoon.
Bake in the oven for about 25 minutes until turning golden brown around the edges.
Allow to cool in the tin for 5 minutes, then drizzle melted dark chocolate over the top. Can be eaten straight away while warm, or kept in the fridge for up to a week.
Vegan Cranberry and Dark Chocolate Flapjack Recipe
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
Servings: 12
Ingredients:
350g porridge oats
175g vegan butter
125g light brown sugar
3 Tbsp golden syrup
40g dark chocolate
40g dried cranberries
Pinch of salt
Instructions:
- Preheat your oven to 180C (350F) and line a 9"x9" baking tray with baking paper (using a bigger baking tray will result in thinner flapjacks that are less chewy).
- Mix the butter, sugar, and syrup in a large saucepan over a medium heat, until the butter has melted and the sugar and syrup have dissolved.
- Remove from the heat and stir in the oats and cranberries, until thoroughly mixed. Press the mixture firmly into the lined tin using your hands or the back of a spoon.
- Bake in the oven for about 25 minutes until turning golden brown around the edges. Allow to cool in the tin for 5 minutes, then drizzle melted dark chocolate over the top. Can be eaten straight away while warm, or kept in the fridge for up to a week.
Nutrition (per slice):
Protein: 4.3g (Women: 8.6% / Men: 7.8%)
Iron: 1.9mg (Women: 12.8% / Men: 21.8%)
Calories: 265 (Women: 13.3% / Men: 10.6%)
Sugar: 17.5g (Women: 19.4% / Men: 14.6%)
Total Fats: 12.2g (Women: 17.4% / Men: 12.8%)
Saturated Fats: 2.9g (Women: 14.5% / Men: 9.7%)
Salt: 0.1g (Women: 1.7% / Men: 1.7%)
Fibre: 3.3g (Women: 11.0% / Men: 11.0%)
See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.