Seedy nutty fruity flapjacks

These moreish plant based flapjacks are delicious, full of flavour and have a crunchier texture with the addition of the mixed seeds and raisins. Simple ingredients of oats, mixed seeds, plant based butter, sugar, nuts and raisins. Great with a coffee.

Pre heat the oven to 170C.

Measure out the ingredients and add the oats, pumpkin seeds, sunflower seeds, chopped pecans, raisins into a large mixing bowl and mix together

Line a 14″ x 10″ metal baking tray with non stick baking parchment.

Put the soft brown sugar and the chopped up plant butter into a saucepan and gently heat until smooth and everything has melted.

Pour the melted sugar and butter into the dry ingredients.

Stir for several minutes until everything is coated. This takes a few minutes and may not look like its working but keep stirring eventually eveything becomes golden with the coating

Tip the mixture into the lined tray and pack it down hard and level it off. Once you have a roughly flatted mixture, use another piece of baking paper laid on top and use your hands and a smaller metal tray to help compact the mixture down and flat.

Place into oven for 30 minutes.

After 30 minutes remove from the oven and again use a smaller metal tray to push down the hot mixture. Then allow the mixture to cool for 10 minutes in the tray.

After 10 minutes of cooling, while still in the tray, cut the bake into equal flapjack sizes. Now allow to cool for another 20 minties in the tray.

Lift out the flapjacks using the parchment paper and allow to cool completely on a wire rack.

Once completely cooled store in a biscuit tin for up to a week.

nuts, seeds and fruit flapjack
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5 from 5 votes

Seedy, Nutty, Fruity Flapjack

These moreish plant based flapjacks are delicious, full of flavour and have a crunchier texture with the addition of the mixed seeds and coconut oil. Simple ingredients of oats, mixed seeds, coconut oil, nuts and raisins. Great with coffee.
Prep Time10 mins
Cook Time30 mins
cooling time20 mins
Total Time1 hr
Course: snacks
Cuisine: English
Servings: 24 servings
Calories: 256kcal

Equipment

Ingredients

  • 400 g rolled oats
  • 150 g pecans
  • 200 g raisins
  • 200 g plant based butter
  • 250 g light brown sugar
  • 150 g pumpkin and sunflower seed mix

Method

  • Pre heat the oven to 150C.
  • Put the oats into a large mixing bowl.
  • Add the raisins to the oats.
  • line a metal baking tray with non stick baking parchment.
  • Put the soft brown sugar and plant based butter into a saucepan and gently heat until smooth and everything has melted.
  • chop the pecans and add to the oats.
  • Add the pumpkin and sunflower seeds to the oats. mix
  • Pour in the in the melted sugar and butter in to the oat mix.
  • Stir for several minutes until everything is coated.
  • tip the mixture into the lined tray and pack it down hard and level it off.
  • Use a smaller tray to flatten the mixture
  • Place into oven for 30 minutes.
  • After 30 minutes remove from the oven and again use a smaller metal tray to push down the hot mixture. Then allow the mixture to cool for 10 minutes in the tray.
  • After 10 minutes of cooling, while still in the tray, cut the bake into equal flapjack sizes. Now allow to cool for another 20 minutes in the tray.
  • Lift out the flapjacks using the parchment paper and allow to cool completely on a wire rack.
  • Once completely cooled store in a biscuit tin for up to a week.

Nutrition

Calories: 256kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 61mg | Potassium: 211mg | Fiber: 3g | Sugar: 11g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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