Preheat the oven to 190ºC (375ºF) and grease and line a 20cm (8 inch) square baking tin with non-stick parchment paper. Leave a bit of paper overhanging for easy removal.
Add the almonds to a food processor and pulse until roughly chopped. There should be a mixture of small and medium sized pieces.
Tip the oats, honey, melted butter, salt, and vanilla extract into the processor with the nuts and then pulse 5-6 times until combined. Don’t over-mix the dough or you’ll lose all of the oats’ texture – pulse just until it starts to clump together.
Scrape the dough into the prepared tin and press it down very firmly with your hands or the back of a measuring cup. Bake the flapjacks for 15-18 minutes or until the top is golden brown and the edges are a bit darker and slightly crispy. There will be a slight softness to the middle of the bars and that’s okay.
Leave the flapjacks in the tin on a wire rack to cool completely before lifting them out and slicing. Enjoy with a final drizzle of honey and a sprinkle of chopped almonds.