Chocolate Chip & Pumpkin Healthy Flapjacks

Chocolate Chip & Pumpkin Flapjacks - the perfect, easy snack to have handy throughout the week! #vegan

These healthy flapjacks are my new favourite snack. Just the pumpkin caramel itself is addictive. I had a taste test straight from the pan and almost ate the whole thing it was so good! It’s sweet but not sickly, and the texture is smooth and creamy.

Now that the pumpkin hype has died down and your feeds are no longer bombarded with one million winter pumpkin recipes, I feel it is time to bring you a delicious yet simple pumpkin recipe. Just because it is no longer the beginning of the cold season doesn’t mean the humble pumpkin still shouldn’t be the star.

Once sliced, you can keep these either in the fridge or freezer. You can always individually wrap them in either baking paper or cling wrap to make it easy to grab and toss in your bag as you’re running out the door.

If you cut them into squares, they’re flapkacks. If you cut them into bars, they’re, well, granola bars. I’ll leave it up to you, I trust your judgement.

I love these slices just as they are, but one of my favourite ways to have them is to crumble a slice into a bowl with some coconut yoghurt and top with some banana slices and blueberries. It’s like eating dessert for breakfast, but without any guilt. Bonus points if you warm up the the flapjack in the oven – bliss!

Chocolate Chip & Pumpkin Flapjacks - the perfect, easy snack to have handy throughout the week! #vegan        Chocolate Chip & Pumpkin Flapjacks - the perfect, easy snack to have handy throughout the week! #vegan

Healthy Chocolate Chip & Pumpkin Flapjacks
Serves: 12
  • 260g (2½ cups) oats
  • 100g (1 cup) almonds flakes
  • 80g (1/2 cup) dark chocolate chips
  • 30g (1/4 cup) coconut flour
  • ¼ cup coconut oil
  • 4 tablespoons maple syrup
  • 4 tablespoons almond butter
  • 195g (3/4 cup) pumpkin puree
  • 4 tablespoons almond milk or water
  • 1 teaspoon vanilla extract or powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cardamom
  1. Preheat oven to 175ºC/350ºF and lightly grease or line a baking tray tin with baking paper.
  2. In a large bowl mix together your coconut flour, oats, almonds, coconut flakes and chocolate chips. Set aside.
  3. In a small saucepan slowly melt together the remaining ingredients on low heat, stirring until smooth and caramel-like.
  4. Pour onto the bowl with the dry ingredients and mix until combined.
  5. Tip the mixture onto the baking tray and press down until the top is even and compact.
  6. Bake for 30 minutes, remove from oven and let cool for at least 30 minutes before slicing into bars or squares.
Store in the fridge or freezer. I like to individually wrap mine if I freeze them so I can easily grab one when I’m on the go.

NUT FREE - use tahini or sunflower seed butter instead of almond butter, and use pumpkin or sunflower seeds instead of flaked almonds.

PUMPKIN - I will roast a whole pumpkin and puree it myself. You can always buy canned pumpkin (not pumpkin pie filling) if it’s easier for you.