These Blueberry Butterscotch Flapjacks are soft and sweet with bursts of juicy tartness. They make the perfect meal prep & on the go breakfast. With just 10 simple ingredients you can make breakfast ahead of time to save you those extra few minutes in the morning! (vegan, dairy free, oil free & refined sugar free)
During the summer I took full advantage of the cheap & juicy berries and made tons of delicious recipes. I’m finally here to share my favourite one of all: BUTTERSCOTCH BLUEBERRY FLAPJACK SQUARES!
Have you heard of flapjacks before? My sister came back from the UK so I was curious as to the types of food they have there. They’re essential oat bars, but in North America *apperently* people use Flapjacks and Pancakes interchangeably… they are quite different though haha.
You can use your favourite berries for these, I just find the sweet butterscotch sauce pairs so well with the subtle tart blueberries and love that they’re like little bubbles of sweet juice to burst open with each bite. Fresh berries are always best, but I have tested these with frozen berries and they work great too!
Just look at that oat base, berries gushing with juice surrounded by gooey butterscotch sauce with a crumbly crisped topping… its so good. PLUS these bars make the perfect on-the-go, make ahead breakfast or snack!
I hope you make these Blueberry Butterscotch Flapjack Squares & love them as much as I do because they are:
only 10 plant based ingredients
way healthier than store bought flapjacks and oat bars
simple & easy to make
perfect as a on the go breakfast or snack
easily adaptable to be made gluten & nut free
& SO crumbly and berry-licious
Lastly, here is a video tutorial of how I made it AND 4 other make-ahead breakfast recipes if you’re interested!
If you make these awesome Blueberry Butterscotch Flapjack Squares please do share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!
Preheat the oven to 400F.
Add the blueberries, corn starch, lemon juice & butter scotch sauce in one bowl and mix until corn starch is dissolved and blueberries are coated
In another bowl mix in the oats, oat flour, mashed banana, nut butter, coconut sugar, maple syrup, vanilla and salt until well combined.
Reserve 1/4 of the oat mixture and set aside, and then take the rest of the mixture and transfer over into a lined load pan pressing down and spreading it evenly.
Pour over the blueberry butterscotch mixture and then crumble the remaining oat mixture on top.
Bake in the oven for 20-25 minutes, rotating half way and until the tops are golden brown.
Remove from the oven and let it cool. Once completely cooled, cut them into squares or your shape/size of choice. Store in a airtight container in the fridge for 4-5 days.
½ c blueberries,
½ tbsp corn starch
½ juice lemon
2 tbsp vegan butterscotch sauce
3.5 cups rolled oats (1.5 c blended into oat flour OR 2 c oats & 1 c store bough oat flour)
½ mashed banana (approx. 80 g)
1/2c + 1.5 tbsp peanut butter*
1/4 cup coconut sugar
1/3 cup maple syrup
1 tsp vanilla
PREP TIME: <10 minutes
COOK TIME: 20 mins
* sub any kind of nut or seed butter if allergic to nuts!