Looking for some easy Autumn baking recipes to fill your kitchen with warm, toasty aromas? Well look no further because I have the perfect bake for you! These maple and pecan flapjacks are absolutely delicious and include all the best Autumn flavours.
The recipe is only 6 ingredients (8 if you include some optional additions + salt), requires no advanced baking tools and it can be ready to eat in less than 1 hour! As always this recipe is completely vegan which means no eggs, no dairy, and can very easily be made gluten-free by substituting gluten-free oats!
If you’re not a fan of flapjacks – check out my other favourite recipes here!
Baking tips:
These vegan maple and pecan flapjacks are fairly foolproof as they only contain a few ingredients and require no difficult tools or techniques. However, here are some tips and tricks to make sure your cake is picture perfect!
1. Do follow the recipe as described! It’s a very simple recipe but most of my mistakes are made on easier recipes.
2. I recommend toasting the pecans in the oven beforehand because it really brings out their flavour. It also requires no additional work because you can just pop them in the oven while it’s pre-heating and wait 6-8 minutes for that beautiful nutty aroma while you work on other steps.
3. Don’t skip the sea salt. I know it seems odd adding salt to desserts but when all the elements are sweet, you need a pinch of salt for balance.
4. I made this recipe with all kinds of oats, whole oats, rolled oats and oat flakes, and I thoroughly recommend using rolled oats. Whole oats are very chunky and don’t absorb much of the other liquid ingredients which means the final result can be sticky and/or crumbly.
5. Try to use a baking tin with a removable bottom. This makes it much easier to remove later. If you don’t have a tin with a removable bottom then I recommend using baking parchment instead.
6. If you don’t have a square tin then you can use other shapes, preferably at least rectangle so you can nice even squares at the end. An equivalent size of a 20x20cm square baking tin is a 23cm (9″) circular tin or a 18x23cm rectangular tin. Be mindful of the baking time when you change the dimensions too drastically. If, for example, you used an 8″ circular tin then the flapjacks will be a lot deeper and therefore will take longer to bake.
7. Feel free to substitute any of the nuts, fruits or spices with your own favourite flavours! I love adding in “mixed dried fruit” which includes small pieces of dried orange peel for a zesty and bitter flavour profile.
If you’re in the UK, I’ve provided a list below with some of the key ingredients I’ve used…
Ingredients:
- For the golden syrup I use the Silver spoon brand. If you’re outside the UK, golden syrup can be swapped for corn syrup or any inverted sugar syrup.
- My go-to vegan block butter is the one from Naturli.
- I used Quaker rolled oats.
For this recipe you’ll need:
- 20x20cm square baking tin (or similar)
Maple & Pecan Flapjacks
These vegan, maple and pecan flapjacks are going to be your new family favourite flapjack recipe! Maple and pecan are the perfect Autumn flavours and what better way to celebrate them in a oaty, delicious breakfast flapjack!
Ingredients
- 350g rolled oats
- 180g vegan butter
- 140g light brown sugar
- 120g pecan nuts, chopped
- 80g golden syrup
- 50g maple syrup
- 1 tsp cinnamon
- 100g dried fruit, chopped (optional)
- pinch of sea salt
Directions
- Step 1 Pre-heat the oven to 160C (320F) and grease a 20cm square baking tin and line it with parchment if it does not have a loose bottom (see notes if you’re using a different size tin).
- Step 2 (Optional) Place your chopped pecans on a baking sheet and toast in the oven for 6-8 minutes to bring out the flavour.
- Step 3 Add the chopped pecans to a large mixing bowl with the oats, cinnamon, dried fruit and sea salt.
- Step 4 Add the vegan butter, light brown sugar, golden syrup and maple syrup to a pot on the stove and turn on a low heat. Stir constantly until the butter has melted then turn off the heat and pour it into the mixing bowl with the oats.
- Step 5 Stir the flapjack mixture until all the oats are coated with the wet ingredients.
- Step 6 Pour the mixture into the lined baking tin and flatten it down firmly with a spatula or the back of a spoon.
- Step 7 Bake for 30-35 minutes until the edges are golden brown.
- Step 8 Take them out of the oven and leave them to cool in the tin. Once cool, cut into squares and serve!
