Salted Caramel Flapjacks (Vegan)
Nothing beats a good flapjack. Chewy, golden oaty goodness that you can whip up in a syrupy frenzy at a moment’s notice. I love getting creative with flapjacks, adding in as much dried fruit, nuts and hunks of chocolate as physically possible because you literally cannot go wrong – it’s basically just oats and syrup after all. But the upgrade to end all flapjack upgrades has been using flavoured oats – for these ones I used Oat Pantry’s Maple & Pecan flavoured oat mix to get a super deep malty flavour.
If you don’t have a porridge mix, normal oats will work just fine – I like to use whole/jumbo oats instead of rolled ones to give the flapjacks a more chunky texture. You can also add in any additional ingredients you fancy – pecans, raisins, chocolate chips or desiccated coconut – have some fun!
Salted Caramel Flapjacks (Vegan)
Ingredients:
- 150g vegan butter
- 75g light brown sugar
- 3 tbsp syrup (I used @sweetfreedomuk caramel syrup)
- 1 tsp soy sauce
- 1/4 tsp fine salt
- 325g porridge oats (I used @oatpantry maple & pecan porridge mix)
- 1 tsp flakey salt
Method:
- Preheat the oven to 180c and line an 8 x 8 inch baking tin
- Add the butter, sugar, syrup, soy sauce and fine salt to a large saucepan and heat gently until melted
- Remove from the heat, pour in the oats and stir them through until completely covered
- Pour the mixture into the lined baking tin, use the back of a spoon to smooth the top and sprinkle over the flakey sea salt
- Bake for 20 – 25 mins and allow to cool before removing from the tin