Super Easy Vegan Date & Walnut Soft Oat Flapjacks {Dairy & Gluten Free}

These vegan date & walnut flapjacks are also suitable for gluten free, dairy free and refined sugar free diets. They're quick, easy to make and are ideal for lunchboxes or breakfast on-the-go. They're also a great way to use up overripe bananas.

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Dates & walnuts are the most heavenly combination. I bake lots of oat flapjacks using overripe bananas to bind the ingredients, but date & walnut are my favourite. The addition of peanut butter really adds something to these flapjacks - it gives a rich nutty flavour and a soft chewy texture - but the peanut butter is not overpowering.

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Overripe bananas are so useful for baking. I stick any brown bananas in the freezer and then defrost and mash when needed. You can't detect that much of a banana flavour, but along with the dates, they make these flapjacks naturally sweet. However, if you have a very sweet tooth, you can add 2 tablespoons of honey. I have a reasonably sweet tooth and I prefer them without honey.

Super Easy Vegan Date & Walnut Soft Oat Flapjacks

  • Makes: 16 squares
  • Prep time: 15 minutes
  • Baking time: 20-25 minutes


  • 2 overripe bananas
  • 4 tbsp / 60g smooth peanut butter
  • 4 tbsp / 60ml sunflower oil (plus extra for greasing)
  • 2 tbsp honey (optional - see notes)
  • 1 tsp ground cinnamon (optional)
  • Pinch of ground ginger (optional)
  • 350g rolled oats
  • 100g dried dates, chopped
  • 75g walnuts, chopped


  1. Preheat the oven to 200 C / 180 fan / gas mark 6.
  2. Line a 25.5cm (10 inch) square tin with baking paper. (I find the easiest way to do this is to cut the paper a little larger than the tin, screw it up into a tight ball, unscrew it and smooth it into the tin - this way it sort of moulds to the tin). Brush the greaseproof paper with a thin layer of sunflower oil. If you do not have a tin this shape and size don't worry, a large flat baking sheet will be fine.
  3. Put the bananas in a large bowl and mash really well with a potato masher. They are for binding rather than for flavour, so you don't want any big chunks in the mixture.
  4. Scrape all the banana off the masher using a wooden spoon and use the spoon to mix in the peanut butter, oil, honey (if using) and spices (if using). 
  5. Add the oats and mix until everything is really well combined. Finally add the dates and walnuts and mix well so they are evenly distributed through the mixture.
  6. Tip the flapjack mixture into the prepared tin and smooth into an even layer. If you are using a baking sheet then tip the mixture onto it and shape it into a rough square shape approximately 1.25cm (half an inch) deep.
  7. Bake for 20-25 minutes until golden brown. Leave to cool a little before slicing into 16 squares. It's easier to remove them from the baking paper before they cool completely. Eat within 24 hours or store in the fridge in an air tight container for up to 3 days. Baking with bananas doesn't equal a very long life span.