High Protein Flapjacks
Soft and chewy high protein flapjacks made with oats, whey protein, peanut butter and dates. Each substantial bar provides approximately 15 g of protein and 4 g of fibre for less than 300 calories.
Ingredients
- 250 g Rolled Oats
- 120 g Protein Power whey or plant-based
- 100 g Dates chopped
- 50 g Almonds chopped
- 100 g Peanut Butter crunchy is better here
- 2 large eggs
- 105 g Honey ~5 tbsp
- 60 g Butter a plant alternative like Flora will work too
- 100 ml Milk any plant alternative will work
- 1 tsp Cinnamon
- 1 pinch Salt (Optional) enhances the flavour, but go lightly!
Instructions
- Preheat your oven to 180 °C (fan) and line a baking tin with parchment paper. I used 25cm x 18cm, but anything around this size will work. Gather all your required ingredients.
- In a small saucepan over low heat, melt the butter and honey together until smooth. Remove from heat and stir in the peanut butter and milk.
- In a small bowl, whisk the eggs with 100 ml milk until evenly combined.
- In a large mixing bowl, combine the oats, protein powder, chopped dates, chopped almonds, cinnamon, and salt. Mix well.
- Pour the cooled butter mixture over the dry ingredients, followed by the eggs and milk. Stir thoroughly. The mixture should be moist, sticky and hold together when pressed. Add another tablespoon of milk at a time if it remains dry or powdery.
- Transfer the mixture into the prepared baking tin. Press down firmly with a spatula or the back of a spoon to compact the mixture evenly.
- Bake in the preheated oven for 20-25 minutes, or until the edges turn golden brown. The center may still feel slightly soft.
- Remove from the oven and allow to cool in the tin for 10 minutes.
- Lift the flapjack out using the parchment paper and place on a wire rack to cool completely.
- Once cooled, cut into 12 bars (or desired number of pieces). Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks.
Notes
- As long as the weight ratios remain the same, you can play around with the recipe to suit your needs - dried cranberries instead of dates, or a mix of seeds instead of the almonds for extra crunch.
- Try a teaspoon of cocoa powder instead of cinnamon for a chocolatey kick.
- I used vanilla whey, but any protein flavour would work.
- I didn't actually use honey in this, but my homemade dandelion syrup (a vegan honey alternative that I make every spring). It works exactly the same as honey though.