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Sharing my delicious chewy Chocolate Flapjacks! These oat flapjacks are incredibly easy to make, using one-bowl and ready in 20 minutes with just 5 ingredients!
Recipe Difficulty – Very Easy!
Table of Contents
Why this recipe works
This basic flapjack recipe is perfect if you have ripe bananas lying around that need using up. They are the perfect chewy flapjacks for breakfast bars, a dessert or even a healthy snack for on the go!
This easy chocolate flapjack recipe is a super easy bake for chocolate lovers and is made with just a handful of ingredients in a few simple steps and are a healthier version you need to try!
I added this recipe into my Best 33 Vegan Desserts, 35 Gluten Free Desserts and 71 Best Gluten Free Recipes round up!
Ingredients to make Easy chocolate flapjacks
- Oats – I’ve used gluten free rolled oats here as I am gluten free, see below for what other oats you can use. If you have any spare, try making my Oat Crumble Topping or Protein Overnight Oats.
- Cacao powder – is the main ingredient, this is essentially chocolate in it’s raw form, before any sugar or milk is added to it. It is bitter, but rich and full in flavour and contrasts against the other sweeter ingredients well. If you have some spare then try making my Homemade Nutella or Chocolate Pancakes.
- Chocolate – I’ve used vegan chocolate for this recipe as I am dairy-free. If you have some spare do try making my Chocolate Rice Crispy Cups.
- Maple Syrup – this adds sweetness but also adds a stickiness that helps to combine and hold all of the ingredients together for these delicious Chocolate Flapjacks.
- Bananas – ripe bananas work perfectly for this recipe as they are softer, so mash more easily. If you have any spare then try my Breakfast Banana Bars.
See recipe card for full information on ingredients and quantities.
Substitutions
- Maple syrup – this could be swapped for either honey, agave syrup or golden syrup. Or for a more traditional flapjack you can use cane sugar or dark brown sugar.
- Gluten free rolled oats – I use gluten free rolled oats as I am gluten free. However standard rolled oats, quick oats, instant oats, porridge oats or jumbo oats would also work just as well.however standard rolled oats, quick oats, instant oats, porridge oats or jumbo oats would also work just as well.
- Cacao powder – You could swap for cocoa powder or it could be excluded and replaced with chocolate chips or extra chocolate chunks!
- Chocolate – I have used vegan chocolate bar in these vegan chocolate chip flapjacks, but standard milk chocolate or white chocolate would work well too or even dark chocolate chips. If you don’t like chocolate, these are still really tasty without it.
Variations
- Kid friendly – If you have kids, these Cocoa Flapjacks are perfect for them to get stuck in and bake something delicious. You could always add a layer of melted chocolate after baking too (just allow to cool in the fridge to solidify). However, if you have a child that would prefer cookies over flapjacks, then you have to check out these Chunky Chocolate Chip Cookies. They are seriously good! Plus, they’re vegan, gluten free and refined sugar free too!
- Deluxe – To take these 5 Ingredient Chocolate Flapjacks to the next level, serve them fresh out of the oven with some whipped coconut cream to keep it vegan and dairy-free or alternatively a scoop of your favourite ice-cream. You could also follow my Baked Oats recipe but with the added chocolate for something a little different!
How to make Easy chocolate flapjacks
Step 1: Firstly, preheat your oven to 180C / 360F. In a large bowl, mash the bananas together using the back of a fork.
Step 2: Add the other 4 ingredients to the mashed bananas.
Step 3: Mix to combine the ingredients together to create an oat mix. Once you have formed your homemade chocolate flapjack mixture, line a square baking tin with baking paper. I use a 9×9 baking tin.
Step 4: Add the chocolate flapjack mixture into a square tin and press down with a fork. Hint: I aim for about 1cm depth. Make sure to compress down firmly to hold them together. Place in the pre-heated oven at 180C for 15 minutes.
Step 5: Remove from the oven and allow to cool outside of the baking tray for 10 minutes before slicing into squares. This helps the flapjacks firm up a little and helps with slicing into squares.
Leftovers
Allow these Chocolate Flapjacks to cool and store in an air tight container for up to 3 days. You can also freeze these to have on another day just like my 3 Ingredient Oat Cookies. Simply bake and then make sure they are cold. Cut them into squares and place into an air tight container suitable for freezing. Defrost naturally or microwave to defrost for on the go.
Recipe FAQs
You can also freeze these to have on another day. Simply bake and then make sure they are cold. Cut them into squares and place into an air tight container suitable for freezing. Defrost naturally or microwave to defrost for on the go.
Yes, but you will need to wait 10 minutes (I know the temptation is strong!) Simply, remove from the oven and allow to cool outside of the baking tray for 10 minutes before slicing into squares. This helps the flapjacks firm up a little and helps with slicing into squares.
Ripe bananas are preferable in this recipe, however if you can’t wait that long, just ensure the bananas are mashed really, really well!
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Chocolate Flapjacks
Equipment
- large mixing bowl
- fork
- baking tin (I use 9×9)
- baking paper
Ingredients
- 4 ripe bananas
- 250 g oats, (both rolled oats or porridge work)
- 2 tbsp maple syrup, (or liquid sweetener)
- 2 tbsp cacao powder, (see substitutions)
- 50 g chopped chocolate , (see substitutions)
Instructions
- Pre-heat your oven to 180C (360F). Mash the bananas in a large mixing bowl
- Now add the 250g oats, 2 tbsp maple syrup, 2 tbsp cacao powder, 50g chopped chocolate and mix until well combined
- Line a square 9×9 baking tray with baking paper. Add the flapjack mix to the baking tray and press down with a fork (I aim for about 1cm) depth) make sure to compress down firmly to hold them together
- Bake for 15 minutes
- Remove from the oven and allow to cool outside of the baking tray for 10 minutes before slicing into squares
Notes
Nutrition
I am GF/DF/Banana and Avocado free. Any recommendations what to sub for bananas in this recipe? Or just leave out?
Hey Sean, the most popular substitution is apple puree in place of mashed bananas. Enjoy 🙂