Makes 12-16 bars/squares.
- 150g/6oz dairy-free spread
- 150g/5oz soft brown sugar
- 2 tbsp golden syrup
- 150g/6oz mixed chopped dried fruit, nuts and/or seeds
- 225g/9oz porridge oats
- 1 tsp vanilla extract
Pre-heat the oven to 160C/150C Fan Oven/325F/Gas 3.Melt the spread with the sugar and syrup (in a pan or in the microwave).
Stir in the dried fruit/nuts/seeds and the vanilla extract.
Mix in the oats until coated in the syrup.
Pour into a greased baking tin (15cm x 20cm approx) and flatten with a fork or spoon.
Bake for 25-30 minutes, or until golden brown.
Cool in the tin for 5-10 minutes before marking into squares/bars with a knife.
Turn out when cool - not before, or they'll fall apart!
Alternatives: Top with melted dairy-free chocolate when cool, for a more indulgent flapjack!