Nutty Bliss Gluten-Free Flapjacks

Can’t do gluten? No problem. This recipe for gluten free flapjacks  is your answer to a healthy, moreish gluten-free treat. They are great for mornings when you’re half-asleep, desperately pawing through the pantry for something quick and tasty.

They are chewy, sweet (but not too sweet), and stupidly easy to make. Plus, they won’t leave you feeling like you swallowed a brick. Even if you’re not gluten-free, you’ll love how the oats and nutty flavors hit just right.

What You’ll Love About This Recipe

First off, they’re easy gluten-free flapjacks—no fancy chef skills needed. Just mix, bake, and try not to eat the whole tray in one sitting.

They’re packed with energy-boosting oats and healthy fats, making them perfect for busy mornings or that 3 p.m. slump when coffee just isn’t cutting it. And hey, if you’ve got friends with dietary needs, these work for vegans too—just swap honey for agave.

Ingredients

Here’s what you’ll need to make these irresistible gluten-free flapjacks:

• 1 cup gluten-free rolled oats (certified gluten-free—trust me, regular oats can hide gluten!)
• ½ cup gluten-free oat flour (or almond flour if you want extra nutty vibes)
• ⅓ cup honey or maple syrup (I use honey, but maple syrup keeps it vegan)
• ⅓ cup coconut oil or butter
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp sea salt
• ¼ cup raisins, chopped nuts, or dark chocolate chips

Vegan? Swap honey for agave and use coconut oil instead of butter.

Step-by-Step Instructions

Step 1: Preheat & Prep

Fire up your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper. This keeps cleanup easy—because who wants to scrub baked-on oats?

Step 2: Mix Wet Ingredients

Grab a bowl and whisk together the honey (or syrup), melted coconut oil, and vanilla until smooth. It’ll look like liquid gold and smell like dessert already.

Step 3: Combine Dry Ingredients

In another bowl, mix your gluten-free oats, oat flour, cinnamon, and salt. Slowly pour in the wet mixture and stir until everything’s coated. No dry spots allowed!

Step 4: Add Mix-Ins

Fold in your raisins, nuts, or chocolate chips. This is where you customize—go wild!

Step 5: Press & Bake

Dump the mixture into your lined dish and press it down firmly (use a spatula or clean hands). Bake for 20-25 minutes until the edges turn golden. Don’t overbake—they firm up as they cool!

Step 6: Cool & Slice

Let them cool for 15 minutes before slicing. Patience is tough, but rushing = crumbly flapjacks.

Timing

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 35 minutes

Nutritional Information

Each flapjack packs roughly 120 calories, with 5g fat, 18g carbs, 2g protein, and 1g fiber. They’re a solid energy boost thanks to gluten-free oats and coconut oil’s good fats. Perfect for when you need fuel without the slump.

Healthier Alternatives

Want to tweak these flapjacks with gluten-free flour even more?

• Swap honey for mashed banana (adds moisture and cuts sugar).
• Use chia seeds instead of chocolate chips for crunch + fiber.
• Reduce coconut oil by 1 tbsp and add unsweetened applesauce.

Serving Suggestions

Serve these flapjacks warm with:

• A dollop of Greek yogurt and berries.
• Drizzled almond butter for extra protein.
• A side of coffee—because mornings.

Common Mistakes to Avoid

• Skipping the parchment paper: You’ll regret it when scraping bits off the pan.
• Overbaking: They’ll turn into oat bricks—stick to 25 minutes max.
• Not pressing firmly: Loose mixtures crumble. Pack it down like you mean it!

Storing Tips

Keep these gluten-free flapjacks fresh by:

• Storing in an airtight container for up to 5 days.
• Freezing slices between parchment paper (they thaw in 10 minutes!).
• Avoiding the fridge—it dries them out.

Conclusion

These easy gluten-free flapjacks are foolproof, delicious, and flexible enough for any diet. Whether you’re gluten-sensitive or just craving a wholesome snack, they’re chewy, nutty, and ready in 35 minutes. Plus, they’re way better than store-bought bars—no weird ingredients, just real food.

FAQs

Can flapjacks be gluten free?

Absolutely! Just use certified gluten-free oats and flours to avoid cross-contamination. By using a base like certified gluten-free rolled oats or other naturally gluten-free grains/flakes (like amaranth or quinoa), you can create delicious, authentic-tasting flapjacks without gluten.

What can you use instead of oats in flapjacks?

Several alternatives work well. Consider certified gluten-free buckwheat groats, amaranth flakes, quinoa flakes, or teff flour. For a grain-free option, try pureed fruits like bananas or applesauce (often combined with other gluten-free flours). Rolled millet or certified gluten-free polenta also offer interesting textures.

How to make gluten and dairy free flapjacks?

Use almond flour, coconut oil, and agave syrup instead of butter/honey.

Why’s all oatmeal not gluten free?

Many oatmeal varieties are *not* gluten-free because oats inherently contain avenins, which are different from gluten. However, contamination often occurs during processing.

Regular oats are frequently processed in facilities that handle wheat, barley, or rye. Cross-contamination introduces gluten. Therefore, certification is necessary.

Which oats do not contain gluten?

Only oats that are specifically **Certified Gluten-Free** do not contain gluten. These oats are produced and processed in dedicated facilities free from gluten contamination.

Regular rolled oats, steel-cut oats,and standard instant oatmeal are not guaranteed safe unless certified. Always look for the “Certified Gluten-Free” label.