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240g dairy-free butter
240g coconut sugar
4 tbsp brown rice syrup
1 tsp vanilla bean paste
320g Mornflake Flapjack Baking Oats
150g dried fruit and nuts, chopped
50g dark chocolate, melted (optional)


Pre-heat the oven to 180c and line a 9×9 inch baking tin with parchment paper.

Melt the dairy-free butter, coconut sugar, brown rice syrup and vanilla bean paste in a large pan over a low to medium heat. Once melted together, stir in the oats and fruit and nuts.

Transfer the mixture into the lined pan and use the back of a spoon to smooth.

Place in the oven to bake for 20 minutes, until golden brown.

Remove from the oven and leave to cool completely before slicing into 9 squares.

Drizzle a tsp of melted chocolate over each square and place in the fridge to firm up.

Eat right away or store in an airtight container for 3-4 days.