Vegan GF Banana Nut Chocolate Flapjack Bars
No-bake meets baked in this gluten-free vegan flapjack combining mashed banana, peanut butter, and oats for a chewy base topped with dark chocolate and peanut butter swirl. Dense, nutty, and satisfying with hemp and chia seeds for texture. Perfect for grab-and-go snacks, lunchboxes, or afternoon energy boost. This version skips dairy and gluten while keeping rich chocolate indulgence intact.
Ingredients
- 7 tbsp smooth runny peanut butter
- 3 tbsp maple or agave syrup
- 3 ½ oz banana, mashed well
- 1 ½ cups oatscertified GF oats1:1celiac safe
ensures gluten-free claim
- ⅓ oz puffed cereal
- ⅝ oz vegan protein powderextra oats25gprotein alternatives
reduces texture density slightly
- 1 ½ oz mixed chopped nuts (walnuts and Brazil nuts), chopped
- 1 ½ oz medjool dates, de-stoned and chopped small
- 2 tbsp hemp seedsground flaxseed1:1seed swaps
similar nutrition
- 1 tbsp ground chia or flax seeds
- salt
- 3 ½ oz dark chocolate, chopped small
- 1 tbsp coconut oil
- 2 tbsp peanut butter
Instructions
- 1
Preheat oven to 375°F with fan at 350°F. Line a 6-inch square tin with parchment paper.
- 2
Combine peanut butter, syrup, and mashed banana in a large bowl and stir well.
- 3
Add oats, puffed cereal, protein powder, nuts, dates, and seeds with salt. Mix until sticky.
- 4
Press mixture firmly into the tin.
- 5
Bake in the middle of oven for 15 minutes until golden at edges and firm to touch.
- 6
Cool in tin for 30 minutes, then transfer to wire rack to cool completely.
- 7
Melt chocolate and coconut oil together.
- 8
Pour melted chocolate over cooled flapjack and swirl on peanut butter.
- 9
Transfer to fridge to set.
- 10
Slice into 10 bars with a sharp warmed knife.
Tips
Press the flapjack base firmly and evenly into the tin to ensure uniform baking and easier slicing.
Warm the knife under hot water before each slice cut to cleanly separate bars without crumbling.
Set chocolate topping in the coldest part of your fridge (1-2 hours) for a clean snap when eating.
Good to Know
Sealed container in fridge for 1 week or freezer wrapped well for 1 month.
Bake and assemble fully. Store as directed. Defrost frozen bars before eating.
Cut into 10 bars. Serve at room temperature or chilled.
Common Mistakes
Don't skip pressing the base firmly to avoid loose crumbly bars that fall apart.
Don't let chocolate set at room temperature to prevent greasy coating.
Don't slice with a cold knife to avoid chocolate cracking and rough edges.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
ensures gluten-free claim
similar nutrition
reduces texture density slightly
FAQ
Can I use regular (non-vegan) chocolate and butter instead?
Yes. Swap dark chocolate 1:1 and use butter instead of coconut oil 1:1. Bars remain gluten-free but no longer vegan. Flavor and texture stay nearly identical.
What if my flapjack is too crumbly after baking?
Mixture may be too dry. Add 1-2 tbsp extra peanut butter or syrup before baking. Ensure you press very firmly into tin and don't overbake past 15 minutes.
How long do frozen bars keep and how do I defrost?
Frozen bars keep up to 1 month wrapped well. Defrost in fridge overnight or at room temperature for 1-2 hours. Don't microwave as chocolate topping will separate.