Fruit and Nut Flapjack Bars (Vegan)
Made with simple, wholefood ingredients, these Fruit and Nut Flapjack Bars are amazing as a delicious snack at any time of day. They are packed with different nuts, seeds and dried fruits and are naturally vegan and gluten-free.
I love making oat or flapjack bars for snacks (or even as dessert) and for this instalment of nourishing meal prep, I am sharing these delicious nutty, seedy and fruity bars complete with a melded chocolate drizzle. They are so packed with goodness and will keep you going pre or post workout, mid-morning at work or with a cup of tea in the afternoon. You can see other snack recipes for meal prep here on my website and check out the series on my Instagram. Like with most of my recipes, and especially these bars, you can use whatever nuts, seeds and nut butter you have at home – they are very versatile.
Why will I love these bars?
These flapjack are so good:
- Nutty, seedy and fruity
- With a melted chocolate drizzle on top
- Ideal for on the go snacks or afternoon tea delights
- Delicious enough for dessert
- Made with real wholefood ingredients
- No butter
- Lower in sugar than usual bars
- High in fibre from oats, nuts and seeds
- Natural source of protein
- Fully plant-based, egg-free and dairy-free
- Gluten-free with nut-free options
- Refined sugar-free, using maple syrup and applesauce
- With so many different plant points
- 15 different plants in here
- Great for lunchboxes, too
- Takes 10 minutes to come together
- Ideal for meal prep
- They keep well in the fridge
- Or save for later in the freezer
- Everyone will love them
If you already love the sound of these bars, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the bars:
- Rolled oats: to ad texture and the classic flapjack texture.
- Mixed nuts: any nuts are great but I like Brazil nuts, walnuts and pecans but cashews, almonds or peanuts are also good.
- Mixed dried fruits: I love using dried mango, apricot and pitted dates. Other fruits like raisins, sultanas, figs or cranberries.
- Mixed seeds: I’ve used pumpkin, sunflower, sesame and hemp seeds.
- Shredded coconut: to add some flavour.
- Ground flaxseed: for fibre.
- Cinnamon: for flavour.
- Unsweetened applesauce: this is 100% apple and comes in glass jars.
- Cashew or almond butter: either nut butter will work well here. Make sure they are smooth and runny and 100% nuts.
- Maple syrup: or use agave syrup or honey to sweeten the bars.
- A pinch of salt: for flavour.
- Dark chocolate: or a milky dairy-free chocolate like Raw Halo.
- Coconut oil: to melt with the chocolate, this is optional but allows the chocolate to be runnier and easier to drizzle.
Are these gluten-free and nut-free?
Yes these are naturally gluten-free as long as your oats are GF and to make them nut-free, swap the mixed nuts for more seeds. Also use tahini or sunflower seed butter instead of cashew butter.
How do I make these?
These are ready to go in a few steps:
- Add the dry ingredients to a mixing bowl: and stir well.
- Add in the wet ingredients: and stir again.
- Press into a lined tin to make a compact base: and place in the oven.
- Bake for 30 minutes: until golden.
- Allow to cool in the tin and then lift out to cool fully: on a wire rack.
- Cut into bars with a sharp knife: or squares.
- Drizzle with the melted chocolate: and sprinkle over salt.
How long will they last?
These will keep in an airtight container in the fridge for up to 1 week or in the freezer for 1 month.
What other recipes can I try?
For more snacks:
- Chocolate Chip Cookie Dough Protein Bars
- Berry Granola Fudge Bites
- Date and Nut Caramel Bars
- Chocolate Raspberry Flapjack Oat Slices
- Dark Chocolate Orange Pistachio Protein Balls
Fruit and Nut Flapjack Bars (Vegan)
Made with simple, wholefood ingredients, these Fruit and Nut Flapjack Bars are amazing as a delicious snack at any time of day. They are packed with different nuts, seeds and dried fruits and are naturally vegan and gluten-free.
Ingredients
For the Flapjack:
- 225g rolled oats
- 120g mixed nuts, chopped (e.g. Brazil, walnuts and pecans)
- 180g dried fruits, chopped (e.g. mango, apricots and pitted dates)
- 35g mixed seeds (e.g. pumpkin, sunflower, sesame and hemp)
- 20g shredded coconut
- 2 tbsp ground flaxseed
- 1 tsp cinnamon
- 250g unsweetened applesauce
- 60g cashew or almond butter
- 60ml maple syrup
- A pinch of salt
For the Top:
- 60g dark or oat milk chocolate, chopped small
- 1 tsp coconut oil
- Flaky salt
Instructions
- Preheat the oven to 160Fan/180ºC and line an 8-inch/20-cm square tin with parchment paper.
- Into a large mixing bowl, add the oats, nuts, dried fruits, seeds, coconut, flaxseed and cinnamon and stir well.
- Pour in the applesauce, cashew butter, maple syrup and salt and stir to a sticky mixture.
- Spoon the mix into the tin and press down firmly.
- Bake in the oven for 30 minutes, until golden brown all over and firm to tough.
- Allow to cool in the tin for 20 minutes then carefully lift out to cool fully on a wire rack.
- Once cool, use a sharp knife to slice into 10 bars.
- Add the chocolate and coconut oil to a heat over a pan of simmering water until melted.
- Drizzle the chocolate over the bars and enjoy straight away.
- To set the chocolate, transfer the tray to the fridge for 30 minutes.
- Store leftovers in a sealed container in the fridge for up to 1 week or in the freezer for 1 month. Allow to defrost.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Fruit and Nut Flapjack Bars so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With flapjack love x
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