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Vegan Marmite and Peanut Butter Flapjack Recipe

What is life without good food? Inspired by home cooking and travel, I create easy recipes for the everyday.

Vegan flapjack recipe with Marmite and peanut butter

Vegan flapjack recipe with Marmite and peanut butter

My delicious vegan Marmite and peanut butter flapjack recipe makes the perfect picnic or breakfast snack for lovers of 'black gold'.

What Is Marmite?

Depending on who you ask, it is either God’s greatest gift to humanity or the food of the devil. Marmite is a sticky, thick, dark brown paste with a distinctive salty flavour. Known to some as ‘black gold’, it is made from yeast extract and is a by-product of beer brewing.

It is vegan and an incredible source of B vitamins, including supplemental vitamin B12. It is safe to say that it is a controversial spread. Famously, you either love it or you hate it. You rarely meet someone who is indifferent.

Marmite bursts with umami flavour. Even self-proclaimed haters (like my boyfriend) use it to give a delicious meaty flavour to soups, stews, and stocks.

How I Came Up With This Recipe

Marmite is made in my hometown of Burton on Trent, known as Britain’s brewing capital. Growing up, I lived a couple of miles from the factory, where the smell permeated the air.

You would think that the strong smell of Marmite in my nostrils daily would have put me off the stuff, but no! As you might have guessed already, I am a die-hard lover of the stuff.

Like many Marmite lovers, I have tried it in all sorts of combinations. After the classic Marmite on toast, my favourite is with peanut butter on a vegan rough Scottish oatcake. The creamy, nutty flavours of the oats and peanuts pair perfectly with the tangy, savoury dark spread.

I first came up with this recipe while looking for a healthy breakfast option. I know oats are good for breakfast, but I did not want to give up my yeast extract addiction. For me, there is no breakfast without Marmite.

So, I looked back to my second favourite Marmite recipe, and the proverbial lightbulb lit up over my head—savoury and vegan Marmite and peanut butter flapjacks!

Luckily for me, my flapjacks are absolutely delicious. Even better, the magical combination of oats, Marmite and peanut butter makes this a relatively healthy flapjack recipe (or oat bar recipe).

Easy vegan flapjacks are a high-protein snack

Easy vegan flapjacks are a high-protein snack

Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

8 flapjacks

Difficulty: Easy

Calories: Approximately 200 per serving


  • Weighing scale
  • Measuring spoons
  • Bowl for mixing
  • Saucepan for melting vegan butter/non-dairy spread
  • Roasting tin for cooking flapjacks
  • Wooden spoon for mixing
  • Sharp knife for scoring and cutting
Easy Marmite and peanut butter flapjacks

Easy Marmite and peanut butter flapjacks


  • 175 grams / 6.17 oz rolled porridge oats
  • 4 teaspoons Marmite
  • 80 grams / 2.82 oz non-dairy spread
  • 4 tablespoons peanut butter (preferably organic)
  • 1 tablespoon sesame seeds (optional)
  • 1 tablespoon sunflower seeds (optional)
  • 1 tablespoon pumpkin seeds (optional)
  • 1 tablespoon chia seeds (optional)


  1. Preheat the oven to gas mark 4/180°C/ 350°F.
  2. Melt dairy-free spread using a microwave or on the hob.
  3. Pour your melted dairy-free spread into a bowl.
  4. Add Marmite and peanut butter.
  5. Mix your Marmite, peanut butter and melted dairy-free spread together.
  6. Add oats (and seeds if using) and mix well, making sure all the ingredients are combined and well coated.
  7. Spoon your oaty mixture into your baking tray.
  8. Using the back of a wooden spoon, spread out and flatten. Your flapjack mixture should be around 2-3 cm thick.
  9. Use a sharp knife to score your mixture, creating eight equal sections.
  10. Place in the oven and bake for 30 minutes.
  11. Once cooked through and crispy on top, remove from oven and allow to cool.
  12. Once cool, cut your flapjacks using the score lines. Remove from your baking tray.
Marmite and peanut flapjack oat bars in the baking tray

Marmite and peanut flapjack oat bars in the baking tray

Cook’s Tips

  • These are very crumbly when they come out of the oven, so make sure to let them cool completely before cutting.
  • These are a good source of fibre and protein, but they are relatively high in fat, so they are best eaten on a day when you are going to be active and as part of a healthy breakfast.

Recipe Substitutions and Variations

The 'black gold' is obviously non-negotiable, and you cannot have flapjacks without oats. But there are a few substitutions you can make for the other ingredients.

  • Try using tahini instead of peanut butter.
  • I have used rolled porridge oats in my flapjack recipe, but you could try pinhead oatmeal (otherwise known as steel-cut oatmeal) for extra fibre and bite.
  • I like to use seeds in my flapjacks for extra texture and goodness. Add in extra seeds, such as pumpkin seeds, sunflower seeds, chia seeds, or sesame seeds.
  • For a healthier flapjack recipe, try adding nuts, such as hazelnuts, brazil, cashew or almonds.
  • To make your flapjack recipe as healthy as possible, make sure to use the most healthy dairy-free spread and peanut butter.

Why This Recipe Is Great

  • They are a great high-protein breakfast option or high-protein snack.
  • These make delicious high-fibre food.
  • They are a great vegan breakfast on the go.
  • They make a great picnic snack.
  • They are a perfect pick-me-up for workouts or days when you are very active.
  • They make a wonderful gift for a Marmite lover.
  • It is an easy vegan flapjack recipe.
  • They make a great vegan savoury snack.


Enjoy with a strong cup of tea or coffee as a delicious vegan high-protein breakfast on the go or perhaps even as a savoury snack for an elevenses treat. My Marmite and peanut butter flapjacks are also perfect for picnics or as a great snack for hiking.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2021 Kathryn Worthington