High protein flapjack recipes

Healthy High Protein Flapjack Recipes Healthy Protein Flapjacks Ingredients: 1 cup (90g) rolled oats* 1 scoop (25g) protein powder** 1/2 cup (40g) unsweetened desiccated coconut** 1/3 cup (35g) milled flax seeds*** 1/3 cup (45g) mixed seeds 1 slightly heaped cup (130g) dates 2 tbsp coconut oil** 3 tbsp honey/maple syrup (vegan) 1 tsp vanilla/cinnamon/cocoa dark chocolate (for decoration)

Directions: Pre-heat your oven to 175C (350F) and add all of the dry ingredients into a food processor* & blitz for a few minutes until 90% of the dates have been broken up into tiny pieces.

Pour the dry ingredients into a bowl and melt the honey & coconut oil in the microwave for a minute, stir and add to the dry ingredients.

Mix until all of the dry ingredients are coated with the oil & honey before pouring into a greased baking tray (or I lined mine with baking paper).

Press the mixture down firmly all over so that the mixture is packed together tightly before baking for 20 minutes.

Allow the flapjack to cool in the tin before transferring to the fridge for 4-5 hours. You'll then be able to slice the bars into 6-12 pieces before dipping them into melted dark chocolate and popping them back in to the fridge to set.

Peanut Butter Flapjacks Ingredients: 56g myofusion (vanilla) 12g cocoa 29g crunchy organic PB 50g oats 15g butter 15g honey 1 egg

Directions: Combine all the ingredients in a bowl and mix with a wooden spoon until fully mixed together. Add to a baking tray and leave in the fridge for a few hours until they set.

High Protein Flapjacks Ingredients: About 165g of Whey (at 90% protein, this will deliver about 150g protein) 70g/2.5oz Oats 50g/1.75oz Quinoa – yes, uncooked quinoa 30g/1oz Flaxseed 20g/0.75oz Flaked Almonds 70g/2.5oz Melted Coconut Oil 120g/4oz Natural Peanut Butter Sweetener of your choice 1 Teaspoon Vanilla Extract

Directions: Add your liquid ingredients to the dry ingredients and give it a good mix. If it’s too dry to bind together, add a max of 50ml/3 tablespoons of water to moisten it a little.

If you want to cook them, put some baking paper on a baking tray and empty the mix onto the tray. Flatten it out on the tray and place in the oven at 190c/370f/gas mark 5 for 15-20 minutes.

Chocolate and Peanut Butter Ingredients: 3 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats 1/2 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk 8 tablespoon Peanut Butter 2.5 serving (serving = 1 scoop) Natural Whey Protein - Triple Chocolate

Directions: This recipe is super simple and customisable. Just mix together 1 and 1/2 cup oats, with 1/2 cup unsweetened almond milk, 1/2 cup nut butter and 2-3 scoops of whey protein. Combine thoroughly, pour into a tray, pop into the fridge or freezer to set, and then chop up into slices! You can use whatever variety of nut butter and flavour of protein, such as the classic peanut butter with chocolate whey.

Chocolate Protein No-Bake Flapjack Ingredients: 100g 85% coco dark chocolate 15g extra virgin coconut oil 50g macadamia nuts 250g rolled oats 20g honey 75g whey protein (flavour of your choice) Water

Directions: Boil a kettle of water. Break up the dark chocolate into a glass bowl and add the coconut oil. Pour your boiling water into the saucepan. Place glass bowl over the boiling water and melt the chocolate and coconut oil mixture. Mix the chocolate mixture, nuts, honey and half the oats in a food processor.

Once mixed, add the rest of the oats and run the food processor again. Pour into a mixing bowl and add the protein. Mix well. Add the water little by little until you get a nice flapjack consistency. Pour mixture into a clingfilm-lined tray and spread evenly. Leave to set in the fridge for 1 hour.

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