Healthier Almond Butter Flapjacks

These Almond Butter Flapjacks are far healthier for you than store-bought flapjacks which are often packed with high-cholesterol fats from butter or margarine and a high sugar content. My flapjack recipe is naturally sweetened with dates and banana and held together with almond butter instead. They are Vegan friendly and can also be gluten-free if required.

Healthier Almond Butter Flapjacks

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If you love flapjacks then you’re going to love these. When I first made these I was in love. The taste and texture is so good. They are the perfect mixture of sweetness, crunch and the taste of roasted almonds blends together so well. You must make them!

They are so much better for you than the flapjacks and granola bars you would find in the supermarket which are more than likely made with a lot of sugar and butter. Whereas, these bars are made with natural sweetener and almond butter which combine with the dry ingredients perfectly. They can be drizzled with an optional layer of ‘chocolate sauce’ which is completely optional and they are just as good without so it depends if you’re chocolate obsessed like I am.

I personally eat these for breakfast because I cannot resist but they are the perfect on-the-go snack for later on in the day or for a dessert treat when you get home.


These are the perfect snack to make ahead and pack up for the week or they make enough to be able to share with friends and family. They can be gluten-free if you use gluten-free oats and Vegan friendly too, and they store well in fridge for a week or in the freezer for longer term storage, just defrost whenever you fancy a sweet treat. I always like to have these stashed away as they are my favourite and I always fancy them!


**If you haven’t got date syrup or dates to make your own syrup then just replace this and the mashed banana with 1/2 cup maple syrup and use 1 cup roasted almond butter instead. This option is a lot sweeter due to the maple syrup and they crisp up perfectly!

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Healthier Almond Butter Flapjacks
Prep time
Cook time
Total time
Recipe type: gluten-free, vegan
Cuisine: breakfast, dessert, snacks
Serves: Approx. 10 slices
  • ½ cup date syrup (1 cup water + ½ cup dates, softened and blended)**see note
  • ½ cup roasted almond butter
  • 1 ripe banana, mashed
  • 2 cups whole rolled oats
  • ½ cup mixed seeds (sunflower and pumpkin)
  • ⅓ cup desiccated coconut
  • ⅓ cup raisins
  • Optional Chocolate Drizzle:
  • 2tbsp coconut oil
  • 2tbsp maple syrup
  • 2tbsp Cocoa powder
  • Or 50g Dark Vegan Chocolate, melted
  1. Preheat oven to 170C/325F/Gas Mark 3 and line a baking tin with parchment paper.
  2. In a food processor, combine the almond butter, banana and syrup until well combined.
  3. In a large bowl combine all the dry ingredients well and then add to the food processor and pulse a couple of times to break down the seeds very slightly.
  4. Once well combined, transfer to the baking tin and smooth out.
  5. Bake for approximately 20 minutes or until browned.
  6. Allow to cool, they will crisp up nicely, then cut into approx. 10 bars.
  7. Make the chocolate sauce by warming the ingredients together (or melting the chocolate) and drizzle over bars once they are cool.

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