makes 16

35 minutes


  • 90ml Sweet Freedom Golden Syrup*⁠
  • 115g plant based butter⁠
  • 180g porridge oats


  1. Line a 9″ square pan with parchment paper, and preheat oven to 180.
  2. Heat the butter and Golden Syrup in large saucepan until the butter is thoroughly melted.⁠
  3. Take off the heat and add most of the oats, coating well, then stir in the rest (reserving some if the mixture looks too dry) so you have a oats that are equally coated with the melted mixture.⁠
  4. Pour the mixture into the prepared tin and spread evenly to fill the tin, pressing with a spatula to ensure the top is level.⁠
  5. Bake for 25 minutes or until golden brown.⁠
  6. Cut the flapjacks into squares while still warm, and then let cool before removing from the pan.

*Our Fruit Syrup and Caramel Syrup also work beautifully in this recipe! 

*We cannot guarantee that this recipe is allergen free.

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