• 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.