These almond butter flapjacks are rich, chewy, and delicious. The almond butter gives them an almost fudgy, nutty flavour, and they make a satisfying snack. They are naturally sweetened with honey, and dairy free.
What you'll love about the recipe
- Sweet and delicious, but made without refined sugar or syrup
- A nutritious, satisfying snack. Protein, fibre and healthy fats will keep you feeling full
- Quick and easy to make. They are ready to bake in just 10 minutes and use 4 everyday ingredients
- Gluten free (use GF oats), dairy free and easily made vegan
- Easy to transport, make ahead and freeze
Almonds are rich in vitamin E and antioxidants, and the oats in these almond butter flapjacks are a good source of fibre.
Almond butter. Good almond butter should be made from 100% nuts. It's made by crushing and grinding freshly roasted nuts into a paste. I used a jar of almond butter, but if you've got a super powerful blender, you could also make your own.
You can also make flapjacks with peanut butter if you prefer.
Honey is the only sweetener used in these flapjacks. If you want vegan flapjacks, you can use maple syrup in place of honey.
Oats. Rolled or porridge oats are best for this recipe. Steel cut oats won't cook through properly, and instant oats won't have the right texture. If necessary, make sure that your oats are certified gluten free - that means they will have been processed separately so that they don't become contaminated from the gluten in other grains.
Chopped almonds. I added extra almonds as well as the almond butter for extra flavour and texture. If you want to omit them, use an extra 20 g of oats.
I love the flavour of these almond butter flapjacks, but you could also add ground spice and or dried fruit. Sultanas, raisins or chopped dried apricots would all go well.
How to make almond butter flapjacks
Preheat the oven to 160 degrees (140 fan).
Line the base of a 10 x 20cm tin with baking paper and grease the side of the tin. I use a 1 lb/450g loaf tin. If you want to make double the mixture, use a 20 x 20cm tin.
Add the honey and almond butter to a bowl and stir well to mix. Honey and almond butter can vary depending on the temperature. If they are too thick to mix smoothly, heat the bowl over a pan of boiling water.
Add the oats and chopped almonds and stir to mix.
Spoon the mixture into the lined tray and bake for 20 minutes. Keep an eye on the mixture as it can burn easily - if necessary turn the tin partway through baking.
Remove the flapjacks from the tin when they are cool enough to handle. It's easier to cut these almond butter flapjacks when they are still warm.
Serving and storage
Enjoy with your favourite cuppa!
These healthy almond butter flapjacks store well in an airtight container for up to a week. They also freeze well.
Frequently asked questions
Almond butter contains most of the same nutrients as whole almonds. It is rich in vitamin E, minerals including calcium, magnesium and potassium and antioxidants. Almond butter is also a good source of monosaturated fats which can help heart health.
Honey is a very good replacement for golden syrup. Because honey is very sweet, you can often use a little less as well. You could also use maple syrup. And some recipes use banana or applesauce to naturally sweeten flapjacks.
Yes, there are a few ways you can make flapjacks without butter. You can use nut butter, and you can also use a healthy oil such as olive oil or coconut oil. Flapjacks that include fruit puree such as these banana flapjacks and applesauce flapjacks use a lot less fat in the recipe.
Other healthy flapjack recipes
Flapjacks are such a simple, healthy snack that there's plenty of recipes to choose from! A summer favourite is these healthy strawberry oat flapjacks.
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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Almond Butter Flapjacks
- 10 x 20cm baking tin
- baking paper
- 3 tablespoon almond butter
- 3 tablespoon honey
- 100 g oats rolled or porridge oats
- 20 g chopped almonds
- Preheat the oven to 160 degrees (140 fan).
- Line the base of a 10 x 20cm baking tin. Lightly grease the sides of the tin.
- Mix the almond butter and honey together in a bowl. If you have trouble getting the mixture smooth, you can heat the bowl over a pan of boiling water.
- Add the oats and chopped almonds and stir well.
- Spoon the mixture into the lined tray and level with the back of the spoon.
- Bake for 20 minutes. If necessary turn the tray partway through baking to ensure that the flapjacks brown evenly.
- Remove from the tray when cool enough to handle and cut into slices or squares whilst still warm.
- Chopped almonds are optional - if you leave them out, add an extra 20 g of oats
- For vegan flapjacks, use maple syrup in place of honey
- For gluten free flapjacks, ensure that the oats are certified gluten free
- A 1lb/450g loaf tin has approximately the right dimensions for this quantity. If you want to double the recipe, use a 20 x 20cm tin
Please note nutritional information is for guidance only