These protein flapjacks are a soft, chewy take on the classic oat bar, with peanut butter, vanilla protein powder and dark chocolate adding flavour and extra substance. They are quick to prepare, easy to portion and useful for breakfast on the go or a satisfying post-workout snack. A little honey provides sweetness while milk keeps the mixture from becoming dry. Let them cool fully before slicing for neat bars that still retain a pleasantly tender centre.
- Serves: 8
- Prep time: 10 minutes
- Cook time: 15–18 minutes
Ingredients
- 200 g rolled oats
- 60 g vanilla protein powder
- ½ tsp ground cinnamon
- Pinch of salt
- 100 g smooth peanut butter
- 80 g runny honey
- 80 ml milk
- 1 tsp vanilla extract
- 40 g dark chocolate chips
Method
- Prepare the tin: Preheat the oven to 180°C/160°C fan/Gas 4. Line a 20 cm square baking tin with baking parchment.
- Mix the dry ingredients: Place the rolled oats, protein powder, cinnamon and salt in a large bowl. Stir until evenly combined.
- Warm the wet ingredients: Add the peanut butter, honey and milk to a small saucepan. Warm gently over a low heat, stirring until smooth. Remove from the heat and stir in the vanilla extract.
- Combine: Pour the warm mixture over the dry ingredients and mix thoroughly until all the oats are coated. Leave to cool for 2 minutes, then fold in the chocolate chips so they are distributed throughout.
- Fill the tin: Transfer the mixture to the prepared tin. Press it down very firmly and evenly using the back of a spoon.
- Bake: Bake for 15–18 minutes, until lightly golden around the edges. The centre should still feel slightly soft, as it will firm up while cooling.
- Cool and slice: Leave the flapjack to cool completely in the tin before lifting it out and cutting it into eight bars.
Tip: Protein powders vary in how much liquid they absorb. If the mixture appears dry or crumbly before baking, add extra milk one tablespoon at a time until it becomes thick and sticky.
Tip: Store the flapjacks in an airtight container for up to three days.