A fair few of you have asked me to come up with a protein packed flapjack recipe, so I came up with this bad boy! You can of course use whichever protein powder you like, but I’m personally not a fan of the ones that leave food tasting powdery, so I’ve used pea protein in this one, as is has barely any taste – all the protein punch, without the nasty taste.
Likewise, you can use any type of honey and any nut butter of your choosing – I’ve opted for Honey and Cinnamon Cashew Butter from Pip&Nut simply because it’s delish and one of my faves.
These make perfect post-gym snacks, breakfast bars for eating on the go, or as a perfect pick me up during that 3pm afternoon slump.
What’s In It?
- 350g Porridge Oats
- 100ml Coconut Oil
- 100ml Nut Butter
- 100ml Honey
- 100ml Almond Milk
- 2 tbsp Protein Powder
How Do I Make It?
Whisk the protein powder with the almond milk, making sure there are no lumps. Pour this mixture into a saucepan and add the honey, coconut oil and nut butter.
Heat until everything has melted – you will need to stir the mixture to make sure it doesn’t burn at the bottom.
Take off of the heat and mix in the porridge oats until there are no dry ones remaining.
Pour the flapjack mixture into a shallow rectangular baking tin and cook in a moderate oven for 20 minutes.
Remove from the oven and cut into 14 rectangles, but leave in the tin to cool.
Once cool, go over the lines with a knife, remove from the tin, do a workout then scoff to your hearts content!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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