Recipe by The Gibraltar Vegan instagram.com/thegibraltarvegan

This recipe makes eight regular sized flapjacks or 34 bite sized.


  • 150g dairy free butter
  • 5tbsp (generous tbsp) Lyons golden syrup
  • 200g porridge oats (I used Flahavan’s Organic)
  • 25g chia seeds
  • 25g pumpkin seeds
  • 25g sliced almonds
  • 25g dried cranberries
  • 25g sunflower seeds


1. Place the dairy free butter and golden syrup into a saucepan and melt the two together

2. Add all the other ingredients and mix well

3. Using a tray lined with grease proof paper or a baking sheet, scoop out the mixture and flatten it down. Compress the ingredients so that the flapjack will stay firm once cooked and will not crumble

4. Place in an oven that has been preheated to 180 degrees and bake for 25 minutes or until the top is golden

5. Take out of the oven, cut them into whatever size you wish and leave to cool down.

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Vegan since 2015, she is a lover of food and loves to try out new dishes, be it at home or dining out. This passion for creating new dishes led her to invent easy, tasty recipes that anyone can try, and that are now shared with The Gibraltar Magazine readers. Her gnocchi pesto dish is a firm favourite with everyone who has tried it. She loves opening her cupboard, and like an artist who mixes their paints to create new colours, she likes to combine, add and marry up foods with each other to create new dishes. Her mother used to say to her “You have to eat your mistakes”, luckily she said she doesn’t make too many but they are always eaten.