For this recipe we cut down on refined sugar and use other sweeteners instead, such as banana and maple syrup.
- Opt for soy-free milk to make this recipe soy-free.
- This is a great meal prep recipe for those grab-and-go moments. Make them ahead of time and store in an airtight container for up to 4 days.
Homemade Protein Flapjacks
- 2 ripe bananas, peeled + mashed
- 150 g (5.3 oz) oats, or gluten-free oats
- 25 g (0.9 oz) sunflower seeds
- 30 g (1.1oz) pumpkin seeds
- 30 g (1.1oz) raisins
- 30 g (1.1oz) walnuts, roughly chopped
- 180 g (6.3 oz) smooth peanut butter
- 5 tbsp maple syrup
- 3 tbsp coconut oil
- 1 tbsp plant-based milk
- Preheat the oven to 180°C fan / 400°F and line the base and sides of an 8” x 8” baking tin with baking paper.
- Add the banana, oats, sunflower seeds, pumpkin seeds, raisins and walnuts and a pinch of salt to a 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 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.
Total Fat: 18.1g
Sat Fat: 6.1g