Delicious oaty squares that can be enjoyed as a snack, healthier dessert or even a handy on-the-go breakfast. This healthy flapjack recipe is so easy to make and super convenient to have in the fridge for when you need a quick pick-me-up.

What are flapjacks?

In the UK – Flapjacks are a type of sweet tray-baked oat bar. They are typically made from rolled oats, butter, brown sugar, and golden syrup. Optional ingredients can include dried fruits, nuts, and chocolate. They are chewy and slightly crispy and are usually cut into squares or rectangles.

Although flapjacks are usually baked, you can make a no-bake version that’s just as tasty and saves a lot of time. I made these flapjacks with plain rolled oats, peanut butter, pistachios (any nuts/seeds will also work), dried cherries (any dried fruit will also work) and a little bit of sweetener to make them taste amazing, but also help bind them together since we’re not baking them.

Flapjacks make a really great snack in between meals, a hearty post work out snack, or even a healthier grab-and-go breakfast. They’re filling and satisfying and can easily be made healthy and nutritious. Pack them with oats, nuts, seeds and nut butter for a source of fibre, protein and healthy fats. This will help keep your blood sugar balanced while also satisfying your sweet cravings.

Why I love make this healthy flapjack recipe:

Flapjacks are a really convenient snack to have in the house. This healthy flapjack recipe isn’t only easy and quick to make, but it’s also a great source of fibre (from the oats and nuts), healthy fats (from the peanut butter and nuts) as well as other nutrients.

I prefer making no-bake flapjacks as I find they taste so much nicer than their baked counterparts. However, I do have a simple 4-ingredient flapjack recipe if baked flapjacks are more your kind of thing. The no-bake version is much better during hot summer days when I don’t feel like turning on the oven.

Why you should try this healthy flapjack recipe:

The great thing about this healthy flapjack recipe is that you can easily adjust it and change the ingredients around to suit your taste or dietary requirements. If you have a nut allergy, swap out the pistachios for more seeds and the peanut butter for a seed butter like tahini or sunflower seed butter. If you don’t have dried cherries in your cupboard, use whatever dried fruit you have available or simply add more nuts/seeds. You can also play around with the flavours each time you make them. Things like chocolate chips, desiccated coconut or cinnamon would work so well too in this recipe.

This is a great snack recipe for kids, with the sweet taste of the flapjacks and chewy texture. They also make a great snack for adults too or even a healthier breakfast for on-the-go when you don’t have time for a sit down meal.

These flapjacks keep well in the fridge for several days and can also be frozen for longer storage. Making them a great snack to prepare ahead of time to enjoy on busy days. They’re also great for school/college/uni/work lunch boxes or even for picnics.

What you need for this healthy flapjack recipe:

Oats – Porridge oats or jumbo oats work well here, but any oats will work. Since we’re not baking our flapjacks, I like to dry toast mine in a pan for 5 minutes to make the oats easier to digest, but also to to give them a rich, nutty taste. Make sure to use gluten-free oats if you need the recipe to be gluten-free.

Nuts & seeds – You can mix an match using anything you like or have available. I like to use a mixture of different nuts and seeds, but again it depends on what I have in my cupboard at the time of making them.

Dried fruit – I like dried cherries, but you can use any dried fruit like dates, figs, apricots, etc. If you don’t like dried fruit, you can swap them out for more nuts or seeds.

Nut butter – Any nut butter will work, or you can use a seed butter like tahini/sunflower seed butter for a nut-free version.

Maple syrup – A little goes a long way. You can also use another liquid sweetener like honey, agave or rice syrup.

Coconut oil – I only used 2 tbsp to help add a bit more moisture to the flapjacks and make them chewier.

Dark chocolate – This is completely optional, but sometimes I like to drizzle melted chocolate on top or dip the base in chocolate for a little extra decadence.

How to make this healthy flapjack recipe:

Start off by dry toasting the oats, nuts and seeds in a large pan for around 5 minutes over a low-medium heat.
Transfer into a large bowl along with the rest of the ingredients. Mix well until everything is evenly combined.
Press into a loaf tin (I used a 22cm x 12cm loaf tin) lined with baking paper.
Refrigerate for 2 hours, then slice into squares. Or you can freeze for 30 minutes to save time.
You have the option of drizzling some dark chocolate on top, or even dipping them in melted dark chocolate.

How to store these healthy flapjacks:

Store in the fridge in an air-tight container for up to 7 days. You can also freeze them for up to 3 months.

This healthy flapjack recipe is:

Vegan
No-bake
Gluten-free
Dairy-free
Can easily be made nut-free
Easy
Packed with fibre
A source of healthy fats
Can easily be made gluten-free
And super delicious!