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Protein Flapjack

A no bake protein flapjack recipe that is super easy to make and topped with a delicious chocolate coating. You can freeze these or just keep them in the fridge for a post workout treat.

Protein Flapjack

Overview

Makes 16 bars

Preparation time: 15 minutes

Cooking time: 5 minutes

Chilling time: 2 hours

 

What’s Good About Them?

A great combination of protein, slow releasing carbohydrates and healthy fats to keep energy levels sustained during intense exercise and ideal post workout.

Did You Know?

You could use tahini or other nut butters to replace the peanut butter. You could add in some dried fruit or chocolate chips for additional texture.

 

Ingredients

240ml vanilla soy milk or other milk alternative

3tbsp maple syrup

200g smooth peanut butter

200g gluten free porridge oats

120g vanilla protein powder

Topping

250g chocolate

2tsp coconut oil

Instructions

 

  1. Grease and line a 20cm square baking tin.
  2. Heat the milk, maple syrup and peanut butter in a pan stirring all the time until combined and just simmering.
  3. Take off the heat
  4. Add the oats and protein powder and beat well until combined – it will absorb the liquid.
  5. Tip the oats into the pan and press down firmly.
  6. Chill for a couple of hours
  7. Place the chocolate in a pan with the coconut oil and melt over a low heat.
  8. Pour the chocolate over the flapjack and chill again until set.
  9. Cut into bars to serve.
  10. Store in the fridge or freezer.

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