Best protein flapjack recipe

Looking for a protein-rich post-workout snack? Or something to keep you going when you are on the move during the day?

Maybe you are looking for a healthy lunchbox snack, something full of protein to keep hunger pangs at bay?

Or you are bored of the same old breakfasts, and looking for a family-friendly easy breakfast option?

While you can find a great range of pre-made protein flapjacks in store, sometimes it is more fun to make your own.

This flapjack recipe is easy, delicious and also packs in the protein.

So let’s take a closer look at some of the ingredients before we run through the recipe steps.

Whole rolled oats are best for flapjack bars

These are the oats you might use for porridge, granola or muesli. They are the perfect consistency for flapjacks.

At Holland & Barrett, we stock a range of oats, including gluten-free rolled oats for those who are concerned about reactions or intolerances.

For a grain, oats are themselves quite high in protein, so they make a great choice as the base of a high protein snack. They can provide around 16.9g of protein per 100g.¹

Nut butters for the best protein flapjacks

We have chosen peanut butter for our flapjack recipe.

We just love how it combines with the oats and chocolate.

Nut butters are generally a great source of protein, so add your favourite, and experiment with whatever you fancy.

Just one scoop of peanut butter can provide around 3g of protein.²

Whey protein powder

Whey, produced in the cheese-making process, is an excellent source of protein and other nutrients.

Whey protein is not just for athletes and bodybuilders - everyone can enjoy it.

Whey protein powder can contain around 70 g or more protein per 100g, and is a great option for baking and cooking too.

Protein flapjack mix ingredients

This recipe makes around 12 flapjack squares. They also freeze well, so you can make more than you need, and save them for a later date.

• 250g porridge oats
• 150g whey protein powder
• 200g peanut butter
• 2 tablespoons of honey
• 100g dark chocolate morsels
• 150-200ml milk

Method:

• Line a large baking tray with baking paper.
• Mix oats and whey powder in a large bowl.
• Add peanut butter and half the milk and mix.
• Add honey and chocolate morsels. Stir until fully mixed in.
• If the flapjack mix seems dry, add the rest of the milk, little by little, until you are able to push down on the mix, so it just holds together. You do not want it to be too wet.
• Spread the flapjack mix evenly across the paper and press it down into the tray. We like our flapjacks to be around 2cm thick, but you may prefer them thicker or flatter!
• Place in the fridge for 1 hour, this helps the mixture to hold together better. If you are pushed for time or happy for your flapjack to be a little crumbly, feel free to skip this step.
• Bake in a pre-heated oven at 180°C for 15 minutes.
• Remove from oven, slice into squares and leave to cool in the tray.

Customising your flapjack mix

If it is protein you are after, try adding some nuts and seeds to your mix, for higher protein flapjacks.

Dried or fresh fruits can also add extra nutrients, flavour and texture, and you can experiment with different milks too.

To make chocolate protein flapjacks, use the dark chocolate within the flapjack in this recipe, or drizzle it on top for a more decadent-looking flapjack. Or you can omit the chocolate all together if you are not a fan.

As far as protein powders go, you can also experiment with different flavours and go even more chocolatey, or keep it simple with an unflavoured whey protein powder.

We really like adding extra seeds to these flapjack bars. Flaxseeds give them a fabulous boost, and we love how sunflower seeds look scattered over the top too.

Adding a handful of blueberries can completely transform this protein flapjack mix, interspersing the rich protein with refreshing fruity bites.

You may be keen to store these in an airtight container for about a week. But you may find they get finished up somewhat sooner!

Shop Food & Drink

Last updated: 5 February 2021