High Protein Flapjacks - High Energy Snacks for the Trail
Fuel your adventures with these homemade high-protein flapjacks. Packed with oats, nuts, dates, and peanut butter, they’re naturally sweetened with honey and full of energy-boosting goodness. Perfect for hiking, workouts, or a quick, nutritious snack on the go.
Ingredients
- 250 g Rolled Oats
- 60 g Protein Power whey or plant-based
- 100 g Dates chopped
- 50 g Almonds chopped
- 100 g Peanut Butter crunchy is better here
- 105 g Honey ~5 tbsp
- 100 g Butter a plant alternative like Flora will work too
- 150 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 large mixing bowl, combine the oats, protein powder, chopped dates, chopped almonds, cinnamon, and salt. Mix well.
- Pour the wet mixture over the dry ingredients. Mix thoroughly until all ingredients are evenly coated. The mixture should be sticky but manageable.
- 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.