Vegan Banana Apricot and Coconut Flapjacks

Preheat the oven to 180°C/350°F. Line the 20cm square baking tin with parchment paper, allowing some overhang to make removal easier later.

In a large mixing bowl, combine the rolled oats, desiccated coconut, pumpkin seeds, finely chopped dried apricots, and fine sea salt. Mix well to evenly distribute the fruit and seeds.

Place the vegan butter, golden syrup, and light brown sugar into a saucepan. Heat gently over low heat, stirring occasionally, until the butter is completely melted and the sugar has dissolved. Remove from the heat.

Stir the thoroughly mashed banana into the melted butter and syrup mixture until well incorporated.

Pour the wet banana mixture over the dry ingredients in the mixing bowl. Use a silicone spatula to fold everything together ensuring every single oat is completely coated in the syrup mixture.

Transfer the oat mixture to the prepared baking tin. Using the back of the silicone spatula, press the mixture down extremely firmly into an even layer. Compacting the oats is crucial to prevent the baked flapjacks from falling apart.

Bake in the preheated oven for 20 to 25 minutes. The flapjacks are done when the edges have turned a deep golden brown and the center looks lightly toasted.

Remove the baking tin from the oven. Leave the flapjacks to cool completely in the tin at room temperature for at least 2 hours. Once fully cooled and firm, use the parchment paper overhang to lift them out, then cut into 12 even squares.