Flapjacks remind me of my childhood. Crispy on the outside and chewy in the middle, they were a really special treat!
Roxy and I have been developing this recipe for homemade protein flapjacks over the past few weeks and we’re so chuffed with how it has turned out. We decided to cut down the refined sugar and use other sweeteners instead, such as banana and maple syrup.
This makes the recipe a lot healthier than traditional flapjacks. Better still, each bar has over 8g of protein! How awesome is that?
Wholesome, sweet and healthy, we bet you’ll love these as much as we do!
Enjoy,
Roxy & Ben
Homemade Protein Flapjacks
| Servings: 10 bars |
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Ingredients
- 2 medium bananas
- 150g quick cook oats
- 25g sunflower seeds
- 30g pumpkin seeds
- 30g raisins
- 30g walnuts roughly chopped
- pinch of salt
- 180g smooth peanut butter
- 5 tbsp maple syrup
- 3 tbsp coconut oil
- 1 tbsp soya milk
Ingredients
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Instructions
- Preheat the oven to 180°C and line a 7” x 7” baking tin with parchment paper. Make sure you also line the sides of the baking tin. This will make it easier to remove the flapjack from the tin after it is baked.
- Peel the bananas, place them in a mixing bowl and mash them with a fork until they become runny. Add the oats, sunflower seeds, pumpkin seeds, raisins and walnuts to the mixing bowl.
- Then transfer the peanut butter, maple syrup and coconut oil to a small pan on a low heat. Stir to combine and leave on the heat until melted.
- Pour the peanut butter liquid and milk into the mixing bowl and stir until the dry ingredients are fully coated with the wet ingredients.
- Transfer the flapjack mix to the pre-lined baking tin and use a spatula to level the mixture.
- Bake the flapjack in the preheated oven for 30 minutes.
- Remove the flapjack from the oven and leave to cool in the tin for 5 minutes. This will set the flapjack so it doesn't break when you move it.
- Remove the flapjack from the tin and leave to cool for 10 minutes before cutting into 10 bars.
Recipe Notes
Nutritional information per flapjack:
Calories: 303
Total Fat: 18.1g
Sat Fat: 6.1g
Carbohydrate: 31.2g
Sugars: 12.8g
Sodium: 102.4mg
Fiber: 4.4g
Protein: 8.1g
20 comments
These ingredients are measured by weight. Do you have a recipe where they are measured by volume? That would be helpful for me.
Hi Sharon, unfortunately we don’t have a version of the recipe where the ingredients are measured by weight. Thanks, Roxy
When is the 1 tbsp soya milk added? Does it go into the pan with the peanut butter etc?
Hi, it’s added to the mixing bowl along with the peanut butter mixture. Best, Roxy
How long do they last ?
Converting metric to US would be helpful. Many a (US) cook will forego a recipe to avoid conversions. So to help out my fellow Americans, scant 1 3/4 cup quick cook oats, 2 generous Tablespoons of sunflower seeds, 3 Tablespoons each each of pumpkin seeds, raisins, and walnuts, 3/4 cup peanut butter. Conversion source: jsward.com, The Metric Kitchen. 350° oven. Maybe we can collaborate on recipe conversions; most US kitchens have 8 or 9″ square pans. I dont think I’ve ever even seen a 7″ pan in a store!
Thank you for the conversation
Can you substitute ordinary porridge oats for the quick cook?
Hi Linda, yes you can use ordinary porridge oats. All the best, Roxy
I have this recipe twice now and I totally love it, instead of raisins I add cranberries and I also add a few cocoa nibs and cut a bit on maple syrup as the cranberries are sweet.
Thank you for the recipe and I can’t wait for more exiting ones! 🙂
Hey Elena, wow so glad that you’re enjoying the recipes and love the idea of playing around with other dried fruits and cocoa nibs. Roxy xx
Hi made these today……..quite crumbly but delicious!!! how long do these last? And can they be frozen? Thanks xx
Hi Niki, we haven’t tried freezing so can’t say but I assume they should be ok and you could maybe pop them in the oven to defrost. Thanks, Roxy
I like this recipe – tasty and adaptable to what you like and what you have in the cupboard. I have refernced it in my blog http://www.eatcakeandrun.home.blog
Yummy!
I like this recipe – tasty and adaptable to what you like and what you have in the cupboard. I have referenced it in my blog http://www.eatcakeandrun.home.blog
Yummy!
What would you substitute the peanut butter for ? I would like to make them for my sons lunch box and they aren’t allowed nut products.
HI Sara, you could add a little more coconut oil and/or a little more banana instead. Hope this helps. Thanks, Roxy x
Sunbutter might work?
Hey,
First time making them and they taste amazing! Followed the amounts exactly but personally a little dry; any advice to make them that little bit more moist and sticky?
Thanks!
Should these be stored in a fridge or ok in the cupboard? Thanks