It’s time to show you the BEST 5 Ingredient Chocolate Flapjacks! These are oat flapjack squares of total heaven. Using 5 ingredients you’ll have already in your store cupboard, these Chocolate Flapjacks are incredibly easy to make, using one-bowl and ready in 20 minutes!
Recipe Difficulty – Very Easy!
Why this recipe works
This vegan and gluten-free oat flapjack recipe is perfect if you have ripe bananas lying around that need using up. These 5 Ingredient Chocolate Flapjacks are so incredibly versatile. They are perfect for breakfast bars, a dessert or even a healthy snack for on the go!
I was inspired to create this recipe as my Vegan Snickers Flapjacks were so popular! However, I wanted to create another recipe, that was equally as good but used more of everyones favourite ingredient… chocolate! Paired with my Christmas Hot Chocolate (is it too early to be mentioning Christmas yet!?) these 5 Ingredient Chocolate Oat Flapjacks will transform your flapjack world!
- Oats – I’ve used gluten free rolled oats here as I am gluten free, however standard rolled oats or porridge oats would also work just as well.
- Cacao powder – 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.
- Chocolate – the hero ingredient in these 5 Ingredient Chocolate Flapjacks, what’s not to love about chocolate?! I’ve used vegan chocolate for this recipe as I am dairy free. You can also try my Gluten Free Banana Pancakes.
- Maple Syrup – this adds sweetness but also adds a stickiness that helps to combine and hold all of the ingredients together for the 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.
- Maple syrup – this could be swapped for either honey or agave syrup.
- Gluten free rolled oats – I use gluten free rolled oats as I am gluten free. However, standard rolled oats or porridge oats will work exactly the same with these oat flapjacks!
- Cacao powder – This could be excluded and replaced with chocolate chips or extra chocolate chunks!
- Chocolate – I have used vegan chocolate in this recipe, but standard chocolate would work well too. If you don’t like chocolate, these are still really tasty without it.
- Kid friendly – If you have kids, these 5 Ingredient Chocolate Flapjack are perfect for them to get stuck in and bake something delicious. 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.
Step 1: Firstly, preheat your oven to 180C / 360F. In a large mixing 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. 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 the baking 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.
Allow these 5 Ingredient 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.
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.
Fear not! You could either add some hot chocolate powder, or you could just simply add chocolate chips or additional chocolate chunks!
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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5 Ingredient Chocolate Flapjacks
- large mixing bowl
- baking tin (I use 9×9)
- baking paper
- 4 ripe bananas
- 250 g gluten free oats (both rolled oats or porridge work)
- 2 tablespoon maple syrup
- 2 tablespoon cacao powder
- 50 g chopped chocolate (optional)
- Pre-heat your oven to 180C/360F. Mash the bananas in a large mixing bowl
- Now add the 250g oats, 2 tablespoon maple syrup, 2 tablespoon 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
- Place in the pre-heated oven at 180C for 15 minutes
- Remove from the oven and allow to cool outside of the baking tray for 10 minutes before slicing into squares
Please note that Nutrition information is a rough estimate