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You are here: Home / Lunch / Vegan protein flapjacks

Vegan protein flapjacks

26th June 2019 by letseatsmart 1 Comment

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!

Print Recipe
5 from 1 vote

Vegan protein flapjacks

Prep Time30 mins
Chilling time4 hrs
Course: Breakfast, Dessert, Lunch

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.

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Filed Under: Breakfast, Dessert, Lunch

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Comments

  1. Terel

    8th February 2020 at 4:59 pm

    5 stars
    This was very helpful even though I’m not vegan

    Reply

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Welcome to Let's Eat Smart, a vegan food blog where everyone from novice cooks to professional chefs can find sweet and savoury recipes to inspire and treasure. Here you’ll find my favourite vegan recipes. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs.

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