Jammy Flapjack. This vegan oat bar can be savoury too
These vegan oat bars are delicious, a flapjack with a jam layer. A raspberry flapjack is my favourite, with homemade raspberry jam. They obviously are sweet, but maybe not as sweet as the name suggests. I have updated the quantity of sugar in line with current thinking and reduced it by half. They are in the week three meal planner as a breakfast and a cake and bake. Just cut them to the size you like.
What were the vegan oat bars like?
Delectable! I love oaty things anyway, and these are very moreish. They feel like eating cake for breakfast, but with all those oats, I’m hoping they’re not too bad!
Variations for vegan oat bars
- You could add vanilla to this mix, or cinnamon, mixed spice or ginger
- A layer of dried fruit would work, sultanas, chopped dried apple, dates or figs. I would put the dried fruit in a pan, add a good splash of water, and cook it down to a pulp, to give it some moisture, which I think it needs
- If you have apples or pears from the garden, cook some down to a thick puree and use that
- At Christmas time, a layer of mincemeat instead of jam would make a festive bake
- If you prefer savoury flavours to sweet ones, all sorts of options would be easy to make too.
- A good layer of caramelised onions
- Buttery mashed carrot or parsnip
- Add sweet chilli sauce or my favourite Pataks aubergine pickle to the oats
- Or garlic, chilli and ginger
- Or 2 or 3 tblsps of a Pataks curry paste
- How about actual leftover curry in the middle!
Want some more oaty things?
If you like oaty things, you might like these oaty biscuits, often known as Twinks Hobnobs
Why Twinks Hobnobs? This came about when Cheap Family Recipes was being built and all kinds of recipes were being tried, frugalised and tested, lots of them many times. Twink was (is?) the nom de plume of a contributer to the boards on MSE, and wrote the hobnobs recipe. Hence, Twinks Hobnobs!
Or try these savoury flapjacks, totally gorgeous!
- 130 g flour 45p/1.5kg, 4p, self raising
- 45 g sugar 65p/1kg, 3p
- 130 ml veg oil £1.09/1 litre, 14p
- 250 g oats 75p/kg, 19p
- 150 g jam 28p/454g, 9p
- 1 pinch salt
- Mix everything except the jam together.
- Grease your tin if not using silicone.
- Spoon half the mixture into your baking tin and press well down with a spoon. This is an important step. If the mixture isn't pressed enough, the finished bake will be crumbly and fall apart
- Spread over the jam
- Spoon in the remaining half of mix and press well down again.
- Bake at 180C/160C fan/gas 4 for 20 minutes
- Click here to start a 20 minute timer
- Once completely cooled, cut up and store in an airtight tin. Or they will freeze well