These vegan snack bars are packed with so much goodness. An energy packed, soft and chewy satisfying snack for on the go.

Makes 9-12 flapjacks. 


400g fine rolled porridge oats

80g plain flour

100g mixed nuts roughly chopped (we used almonds, pecans and cashews)

100g mixed dried fruit (we used prunes, cranberries and apricots)

70g mixed seeds (we used pumpkin, sunflower and chia)

1 lemon, zester 

220g vegan plant based butter 

210g golden syrup 

200g light brown soft sugar

100g fresh blueberries 


Pre-heat oven to 160°C.

Mix together the oats, flour, nuts, fruit, seeds and lemon zest in a large bowl.

Place the vegan butter, golden syrup and brown sugar in a pan over a low heat. Heat, stirring occasionally, until melted and smooth.

Pour the syrup mixture into the oats and stir until thoroughly combined.

Add the blueberries into the mixture and gently mix together trying not to break the berries up too much.

Tip the mixture into a 23cm baking tin, spread out and press down firmly until well compacted.

Bake for 25-35 minutes until golden.

Leave to cool for 10 minutes then cut into slices.