Blueberry, Vanilla & Roasted Almond Butter Flapjacks

A flapjack is a classic in my kitchen and this time I bring you my delicious gluten free blueberry vanilla and almond butter flapjacks! The blueberries are soft and there’s something special about the combination of salty roasted almond butter and sweet vanilla. These flapjacks are crispy on the outside and chewy on the inside, exactly like a flapjack should be. They’re perfect for summer picnics, school lunch boxes, afternoon snacks or even breakfast. There’s really no reason not to make them!

Do you like these blueberry vanilla and almond butter flapjacks? Why not try some of our other recipes like this Peanut Butter & Raspberry Flapjack or our Cherry Ripe Flapjack

I love seeing your recreations so don’t forget to tag me #LiviasKitchen

 

 

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ingredients

Flapjack

  • 45g coconut oil (3 tbsp)
  • 180g almond butter (2/3 cup)
  • 250ml maple syrup (1 cup)
  • 350g jumbo oats
  • 1 tsp vanilla powder
  • A pinch of salt
  • 145g frozen blueberries (1 cup)
time
Clock
45 minutes
prep:
10 minutes
cook:
35 minutes
level
1
Super Easy
method
  • Makes 15 squares.

  • Preheat the oven to 180 degrees Celsius.

  • Heat up the coconut oil, almond butter and maple syrup on a medium heat on the hob, whisking constantly until the oil is melted and everything is combined.

  • Add the oats, vanilla and salt and mix everything.

  • Add the frozen blueberries and mix again.

  • Put the mixture in a lined tin (24.5 cm x 17 cm) and even the surface.

  • Bake for 35 minutes until the top is golden.

  • When your flapjack has cooled down cut it into 15 pieces and store in an airtight container in your cupboard for up to a week.

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