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Delicious vegan flapjack - chewy, golden, and packed with oaty goodness!

There’s something so comforting about a tray of warm, golden flapjacks fresh from the oven - chewy, buttery, and perfectly sweet. These vegan flapjacks are proof that you don’t need dairy or honey to get that classic flavour and texture. Whether you’re after an easy snack for busy mornings, a lunchbox treat, or a little pick-me-up with your afternoon tea, this recipe has you covered. Makes: 12 barsPrep time: 10 minutesCook time: 20 - 25 minutes Ingredients: 250g rolled oats 150g vegan butter (or coconut oil) 100g light brown sugar or coconut sugar 100g golden syrup (or maple syrup/agave syrup) 1 tsp vanilla extract (optional) Pinch of salt Optional add-ins: 50g raisins, dried cranberries, or chopped dates 2 tbsp desiccated coconut or chopped nuts 1 tsp cinnamon or mixed spice 50g vegan dark chocolate (for drizzling or chunks) Instructions: Preheat the oven to 180C (160°C fan) / 350°F. Line a 20cm (8-inch) square baking tin with parchment paper. Melt the wet ingredients. In a medium saucepan, melt together the vegan butter, sugar, and syrup over low heat, stirring until smooth and combined. Remove from the heat and stir in the vanilla extract and salt. Mix the dry ingredients. In a large bowl, add the oats (and any add-ins like fruit or nuts). Pour the melted mixture over and stir until all the oats are coated. Bake - spoon the mixture into the lined tin and press it down firmly with the back of a spoon or spatula. Bake for 20–25 minutes, until golden around the edges but still slightly soft in the middle.. Cool and slice - allow to cool in the tin for 10–15 minutes, then score into bars or squares. Once completely cool, cut and (if you like) drizzle with melted vegan chocolate.