serves 8 people

ready in 70 minutes


  • 200g Sweet Freedom Fruit Syrup (use either original or Dark)
  • 70g vegan butter
  • 45g virgin coconut oil
  • 225g rolled oats


  1. Preheat the oven to 180 C / 350 F / gas mark 4.
  2. Line a shallow oblong tin (approx 18cm x 25cm / 7" x 10") with baking parchment.
  3. Place the Sweet Freedom Fruit Syrup, butter and coconut oil in a large pan. Gently heat, stirring occasionally until the butter has melted. Stir in the oats.
  4. Tip the mixture into the tin and press down with the back of a fork or spoon.
  5. Bake in the preheated oven for 20 - 25 minutes or until the outside edges are golden brown.
  6. Leave to cool before cutting into squares. Tip - if you chill the cooked flapjack it is easier to cut into neat pieces.

Here's a note for a delicious tweak to the recipe from Lisa and her son Frazer who both love baking with Sweet Freedom Fruit Syrup: '... the recipe is the same except we added 4 tsp cocoa and 2 tsp vanilla extract (cooked on gas 5)'. 

This recipe is courtesy of Suzie Banks, food writer -

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