Protein Flapjacks

January 01, 2025

Nutrition (per flapjack)

• Calories: 309
• Protein: 20g
• Carbohydrates: 31g
• Fat: 10g

Nutrition values based on official UK product labels for every ingredient: Optimum Nutrition Platinum Hydro Whey, Quaker Oats, Skippy Peanut Butter, Tesco Banana, Hilltop Maple Flavoured Syrup, Dr. Oetker Madagascan Vanilla Extract, and semi-skimmed milk. Actual values may vary depending on brand and weight.

Ingredients

• 90g Optimum Nutrition Platinum Hydro Whey Vanilla Bean
  Substitute: Any flavoured whey protein
• 180g Quaker Traditional Rolled Oats
  Substitute: Instant oats
• 90ml Tesco British Semi Skimmed Milk
  Substitute: Skimmed milk
• 100g SKIPPY Peanut Butter Smooth
  Substitute: Almond butter
• 80g Tesco Ripe Banana (mashed)
  Substitute: Unsweetened apple sauce
• 30ml (40g) Hilltop Maple Flavoured Syrup
  Substitute: Zero-Calorie Syrup
• 5ml (6g) Dr. Oetker Madagascan Vanilla Extract

Instructions

1. Preheat oven to 180°C (160°C fan). Line a small baking tray (~20x20cm) with parchment paper.
2. Mix wet: In a bowl, stir together peanut butter, banana, milk, syrup, and vanilla until smooth.
3. Add dry: Fold in oats, protein powder, salt, and optional extras like chocolate chips.
4. Bake: Spread the mixture into the lined tray. Press flat and evenly.
5. Bake for 18–22 minutes, until golden at the edges. Let cool fully before slicing into 6 bars.

Serving Ideas

• Store in fridge for up to 5 days
• Great pre-workout, in lunchboxes, or as a post-gym snack
• Drizzle with melted dark chocolate or protein spread for extra flavour

Portioning Tip

Each flapjack should weigh about 98g (raw mixture) before baking for accurate nutrition and batch size.
After baking, each flapjack will typically weigh around 88g due to moisture loss in the oven.
Use a kitchen scale for best results.

All macros calculated using official UK food labels for every ingredient. Adjust for substitutions or different brands as needed.

Allergy/Intolerance Warning:
This recipe contains milk (lactose), whey protein (milk), peanuts, and oats.
If you have a food allergy or intolerance (e.g. lactose intolerance, peanut allergy, or gluten sensitivity), please read ingredient labels carefully and substitute where appropriate.
For severe allergies, always consult your doctor or dietitian before making or consuming recipes with new ingredients.