Vegan protein flapjacks

Since joining the gym I’ve been trying to add more protein into my diet. I’m not one of those people who hate drinking protein shakes – I genuinely don’t mind them but I must say it’s always somewhat… unsatisfying? Like, I’d rather bite into a nice, chewy flapjack than down a pint of vanilla flavoured milk, you know what I’m saying? It’s just nice to eat real food instead of a drink.

These vegan protein flapjacks take minutes to prepare (they do require a few hours in the fridge to firm up), they are easy to make, require no fancy ingredients and they’re way better than store-bought protein bars.

And, if you’re not bothered about the protein, you can leave out the protein powder – the recipe will still work.

The base for this recipe is peanut (or almond) butter, toasted oats and protein powder of your choice. I used vanilla, as that is my favourite flavour. For the topping, I opted in for creamy, sweet, chocolatey ganache. It really compliments the chewy, salty peanut butter and oaty base. YUM!

Vegan protein flapjacks

Print Recipe

Course Breakfast, Dessert, Lunch

Prep Time 30 mins

Chilling time 4 hrs

Author Let’s Eat Smart

Ingredients

For the base

• 1 cup oats
• 1/2 cup salted peanut butter
• 1 tbsp vegan margarine
• 1 heaped tablespoon protein shake

For the chocolate ganache

• 1/4 cup single soya cream
• 1/4 cup soya milk
• 45 g dark chocolate

Instructions

• Preheat the oven to 200C | Gas mark 6.
• Place the oats on a baking tray and place in the middle of the oven for 15 minutes or until golden, stirring half way through to make sure they don't burn.
• Line a 3" x 6" baking tray with baking parchment and set aside.
• Place the oats into a mixing bowl, stir in the protein powder then add the margarine, peanut butter and mix until combined.
• Transfer the mixture into the baking tray and using the back of a spoon, spread and flatten the mixture until even. Place in the fridge to set whilst making the chocolate ganache.

For the chocolate ganache

• Place the soya milk and cream in a small sauce pan over low heat and bring to the boil.
• Take off the heat, add in the dark chocolate broken into small pieces and stir until all the chocolate has dissolved.
• Take the flapjacks out of the fridge and pour the chocolatey layer on top. Return to the fridge for at least 4 hours to set, ideally overnight.