Healthy No-Bake Vegan Flapjacks: How To Make Them

These no-bake vegan flapjacks have a secret good-for-you ingredient: pumpkin. This recipe is an easy and healthy way to use all of that left-over pumpkin puree from the holidays, like these Keto Pumpkin Pie Muffins! Packed with vitamins and beta carotene, you can make an on-the-go snack for your family that you can be proud of! No pumpkin puree or is pumpkin just not your thing? Read on to find other delicious and healthy alternatives for your vegan flapjacks!

It’s a struggle sometimes to find a quick and portable snack that is 100% vegan, healthy, AND gluten-free (other than fruit, of course) – and my kids love, love, love, granola and protein bars to throw into their backpacks.

But in my experience, most of these store-bought bars are laden with unnecessary refined sugars, artificial ingredients, and a lot of other not-so-pleasant sounding ingredients.

And I don’t know about you, but I don’t have a Ph.D. in label reading. Some of these ingredients are truly mystifying -shopping for so-called “healthy” snacks is a challenge because many of them contain hidden gluten, dairy, sugars, etc. – the very things that you are trying so desperately to avoid.

Nevertheless, you need a wholesome snack to throw into your bag or the kids’ backpack to satisfy that sweet tooth, or for a late-day pick-me-up!

Sometimes it’s just better to make things yourself (and there is also a good chance you have a surplus of some fall ingredients like pumpkin puree and applesauce in the freezer already).

So if it were something quick and easy like these no-bake vegan flapjacks, then you would be likely to make your own right?

Check out the post and see why this may be your best option.

WHAT IS A FLAPJACK?

A flapjack is a British term for a baked bar made from rolled oats, butter, sugar, and golden syrup (known generally as a granola bar in the United States, and not a pancake). After being sliced into squares or rectangles, flapjacks are typically served during breakfast, as a snack, or with afternoon tea or coffee.

However, this recipe for vegan flapjacks substitutes the butter and refined sweeteners with other whole ingredients to make a much healthier version – all without having to use an oven!

Why Use Pumpkin Puree For No Bake Flapjacks?

• Pumpkin is naturally sweet when roasted and pureed, so it doesn’t need much in terms of added sweetener.
• Pureed, pumpkin can substitute fats like oil and butter in a recipe: 1:1 replacement for oil and 3:4 replacement for butter (ie., 3/4 cup puree for every one cup of butter).
• It also ensures foods stay SUPER moist, like these gluten-free, keto pumpkin muffins!

Health Benefits Of Using Pumpkin For These Vegan Flapjacks:

Here is why pumpkin puree*** makes for the perfect healthy addition to a flapjack:

• Low in calories (50 calories per cup)
• 7 net carbs (per half cup)
• High in dietary fiber (keeps you full longer)
• Good source of beta-carotene to decrease inflammation and improve skin (protection from free radicals)
• Contains folate, vitamins C & E , and iron (strengthens immune system)
• Lots of potassium (lowers blood pressure and risk for type diabetes)

***(source)

What Can I Use Instead of Pumpkin Puree For The Vegan Flapjacks?

Ingredient	Preparation
Butternut, Buttercup, Honeynut, or Acorn Squash – all have a similar texture to pumpkin and are naturally sweet	roast, then puree
Sweet Potato – smooth texture and slightly sweet	bake, then mash or puree
Ripe Banana – similar texture and sweeter taste than pumpkin	mash or puree
Applesauce – smooth and slightly sweet	bake then puree or use a canned and unsweetened brand

*This post may contain affiliate links. You can read my full affiliate disclosure here.

What You Need To Make No-Bake Vegan Flapjacks

Equipment

• Mixing bowl
• Spoon/mixer
• Parchment paper
• 8×8 inch baking pan

Ingredients

• Gluten-free rolled oats
• Pumpkin puree
• Cashew butter, or almond butter (or sunflower seed butter for a nut-free option)
• Pure maple syrup, or honey
• Pumpkin pie spice (optional)
• Pure vanilla extract
• Pumpkin seeds or sunflower seeds
• Dried cranberries

More Healthy Vegan Recipes:

How To Make No-Bake Vegan Flapjacks

Step 1:

In a bowl or mixer, combine the oats, pumpkin puree, cashew butter, syrup, and vanilla extract. Sir or mix a few seconds until well incorporated.

Step 2:

Fold in pumpkin seeds and cranberries.

Step 3:

Line a baking pan with parchment paper. Transfer the mixture to the pan and press down very firmly.

Step 4:

Chill the pan in the refrigerator for at least 30 minutes before slicing into 8 bars or 10 squares.

HOW TO STORE THE FLAPJACKS 

• Store in an airtight container and eat within a few days (refrigerated, preferably).
• The flapjack can be frozen for up to 5 months when wrapped individually.

A FEW FUN VARIATIONS FOR THIS RECIPE:

• Mix in some dark chocolate pieces or cacao nibs
• Press unsweetened coconut flakes on top before refrigerating
• Add in some puffed quinoa for a little crunch