I’m a “baked good every day of my life” kinda girl. I bake almost constantly and am always lusting over new recipes to try. My favorite kinds of treats are those that feel indulgent while still maintaining some kind of nutritional value. Flapjacks are one of those things. Oats are packed with protein and fiber as well as manganese, the latter playing an important role in maintaining healthy bones. While oatmeal is a great way to start your day, flapjacks can also be a healthy snack mid-morning.
To me, flapjacks are the ultimate satisfying, energy-boosting pick-me-up. They’re easy to make, easy to pack in your bag without getting squished, nutritious, and delicious. There are many different ways of jazzing them up, but one of the best is the humble yet decadent combination of sea salt and dark chocolate. I know everyone is all about the salted caramel – and don’t get me wrong, that’s delicious, too – but dark chocolate allows for flavor combining without too much sweetness. It’s like the older sister of the salted caramel, if you will.
So give these flapjacks a try if you want to prepare a traybake as a thank you for a friend, snacks for the work week, or a hearty treat for a hike once you’ve reached the summit. They’ll keep you going until the next meal and are utterly moreish.
Gluten-Free Vegan Dark Chocolate & Sea Salt Flapjacks
- 3 Cups Steel Cut Oats
- 1/2 Cup Good Quality Dark Chocolate (Chopped)
- 3/4 Cup + 1 Tablespoon Caster Sugar
- 1 Tablespoon Maple Syrup or Agave
- 1 Teaspoon Sea Salt
- 1 Cup + 1 Tablespoon Coconut Oil
1. Preheat oven to 320°F/160°C and butter and line a square baking dish.
2. In a large bowl, combine oats, sea salt, and dark chocolate.
3. In a saucepan, combine sugar, coconut oil, and either maple syrup or agave over medium heat. Stir continuously until combined into a syrup consistency. Have patience with this as it can look like it’s never going to happen, but give it about 10 minutes of stirring.
4. Once your syrup is ready, leave to cool slightly before pouring over the dry mix. The heat will cause the chocolate to melt. Quickly combine all ingredients with a large wooden spoon, then transfer to the baking dish. Pack the flapjack down with the spoon, taking care to distribute evenly into all corners. Place in oven for 20 minutes, then leave to cool completely in dish before slicing.
Note: Flapjacks – like brownies – shouldn’t ever be firm when removed from the oven. If they are, you’ve overdone it. Be confident in it only taking 20 minutes to cook. It will solidify as it cools.
Also by Kat: Three Mushroom Pesto Linguine
Related: Gluten-Free Vegan Bundt Cake
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Photos: Kat Kennedy