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Cranberry, Date and Almond Flapjack
Posted by Amelia Littlejohn on 7th May 2018

These sweet & satisfying flapjacks make the tastiest mid-afternoon pick me up or great on the go breakfast. Flapjacks are a really classic treat, but this jazzed up recipe puts a healthy spin on the well-known bake – they’re vegan, gluten free and only sweetened with gooey medjool dates and pure maple syrup. The flapjacks may not contain dairy or sugar, but that doesn’t mean they’re lacking in anything. They’re nutty, fruity, incredibly filling and nourishing too!


Cranberry, Date and Almond Flapjack

5 - 1 review


  • 300g jumbo oats
  • 8 medijool dates
  • 2 tbsp chia seeds (mixed with 8 tbsp water)
  • 100g dried cranberries
  • 80g almonds
  • 3 tbsp maple syrup
  • 3 tbsp coconut oil
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch Salt
Prep Time


  1. Pre-heat the oven to 160 degrees celsius

  2. Combine the chia seeds with the water then leave to sit and thicken into a gel-like consistency

  3. Pit the dates and add to a saucepan over a low heat along with the coconut oil. Heat until the oil has melted and the dates have softened, then add to your blender and blitz into a smooth, caramel like mixture.

  4. Add the oats, dried cranberries, almonds, cinnamon, vanilla and pinch of salt to a mixing bowl then stir in the thickened chia seed mixture, date/coconut oil mixture and maple syrup. Make sure everything is fully combined.

  5. Line a baking tray with baking pepper and spread the flapjack mixture into it, making sure it’s
    well compact.

  6. Bake in the oven for 25-30 minutes or until the flapjack turns golden brown.

  7. Allow to cool for at least 20 minutes (this is important as the flapjack sets and firms up in this

  8. Then cut into squares and enjoy! (Keep in an airtight container and consume within 2 days)

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn