• Preheat the oven to 345° F (175° C) and line an 8x8 baking pan with parchment paper.

Make the batter

• Add the rolled oats, oat flour, desiccated coconut, baking powder, and salt into a large bowl and mix to combine.
• In a blender, blend the coconut milk, pitted dates, and vanilla extract to obtain a silky puree.
• Pour the wet mixture on top of the dry ingredients. Mix with a spoon until a homogenous batter is formed — it should be slightly sticky and crumbly.

Assemble the flapjacks

• Pour ⅔ of your batter into the lined baking pan and spread it evenly with the back of a spoon. Use your fingers to press it down to create an even layer.
• Add raspberry chia jam on top, spreading it evenly with a spoon or spatula.
• Finally, break the leftover oat batter into smaller pieces to create the crumb topping. Using your hands, distribute the crumbles over the chia jam layer without pressing them down.

Bake and enjoy

• Place your finished vegan flapjacks in your preheated oven and bake for 25-30 minutes.
• Check after 20 minutes to see if the crumble topping starts to get brown — if necessary, cover your baking pan with some tin foil to avoid burning.
• Once the flapjacks have been in the oven for 25-30 minutes, the base should be baked all the way through and you can remove the baking pan from the oven.
• Set aside to let the flapjacks cool for at least 10 minutes before slicing and serving.
• They can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.