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!

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.