Veganuary Day 8: Back to Work Flapjack

A new year calls for new habits, or at least updated ones. We’re early risers in our house so I tend to have breakfast before seven most mornings. By the time I’m at work and ten o’ clock rolls round I’m usually ready for some sustenance to keep me going until lunch. This used to come in the form of a lazy flapjack grabbed from the supermarket shelf but seeing as most of these options contain butter I’m now looking for a new snack solution during Veganuary.

As an improvement to my mid-morning habit I’m making my own sin-free vegan granola bars (based on a recipe from last year, with a few enhancements), made entirely from nuts, seeds and dried fruit. They don’t contain any refined sugar, just maple syrup to sweeten them, so they keep me going and I can indulge without a smidgeon of guilt. What a happy new year!


  • 250g oats
  • 300g pitted dates
  • 150g soft prunes
  • 100ml maple syrup
  • 6 tbsp natural peanut butter
  • 100g flaked almonds
  • 50g pumpkin seeds
  • 1 tbsp maca powder (optional)
  • 1 tbsp each of sesame seeds, chia seeds and sunflower seeds

Spread the oats, pumpkin seeds and almonds on a baking tray and bake at 180C for 15 minutes, shaking half way through so they toast evenly.

Blitz the dates and prunes in a food processor with 200ml water into a paste. Melt the peanut butter and maple syrup together in a pan, then stir in the puréed fruit.

Tip the toasted oats into a large mixing bowl and stir in the dates and syrup mix plus the rest of the seeds and the maca powder.

Press into a lined square baking tin and press down firmly with the back of a spoon. Return to the oven (180C) for a further 15 minutes. Leave to cool and it into fingers.

I’m keeping large quantities of these tasty bars in stock for when I’m feeling hungry or struggling for a quick fix pick-me-up, knowing that snacks like these make it totally worth it – delicious and guilt free!

3 thoughts on “Veganuary Day 8: Back to Work Flapjack”

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