7 Ingredient Raspberry & Salted Almond Flapjack Bake

This 7 ingredient raspberry and salted almond flapjack bake is the perfect easy batch recipe to bake for you and your family. We’ve always thought flapjacks are so underrated. This is pure heaven and so scrumptious you won’t believe it’s created using only simple, natural and delicious plant-based ingredients. We recommend keeping a big batch in the fridge so you can keep digging into it throughout the week. Recommended heating up for 1 minute in the microwave before serving so the Salted Almond Butter Nugglets melt into the raspberries to create a warm oaty breakfast (or pud).


Livia's Raspberry Salted Almond Butter Nugglets Flapjack


  • 5 cups jumbo oats⁠⠀
  • 4 tbsp almond butter (or any other nut butter)⁠⠀
  • 1/2 cup coconut sugar
  • 4 tbsp maple syrup ⁠
  • 4 tbsp coconut oil ⁠+ extra for greasing
  • 200g raspberries (frozen or fresh)⁠⠀
  • 2 packets of Salted Almond Butter Nugglets, chopped in 1/2 or 1/4 chunks
35 mins
5 mins
20 mins
Super Easy

1) First things first, pre-heat the oven to 180°C and lightly grease a baking dish with coconut oil. ⁠
2) In a large pan, heat up the coconut oil, almond butter, coconut sugar and maple syrup on a medium heat until the coconut oil has melted and you have a runny consistency. Then, take the pan off the heat.
3) Add the oats to the pan until covered and they become sticky.⁠
4) Fold the raspberries and Nugglets into the oat mixture.⁠
5) Pour the mixture into the baking dish and flatten down with a metal spoon. ⁠
6) Bake in the oven for 20 minutes until golden!⁠

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