Description
Deliciously chewy chocolate flapjacks packed with oats and plant-based protein.
Ingredients
Scale
- 170 g rolled oats
- 60 g plant-based protein powder
- 1 tsp cinnamon
- 3 tbsp maple syrup
- 100 g peanut butter
- 300 ml plant-based milk
- 3 tbsp seed mixture (flax seeds, sunflower seeds, and sesame seeds)
- 40 g dark chocolate chips
Instructions
- Pre-heat your oven to 180°C and line a 7 x 7-inch baking tin with baking paper.
- Combine your rolled oats, cinnamon, and protein powder in a large mixing bowl.
- Add the peanut butter, maple syrup, and plant-based milk. Combine everything and ensure there are no dry sections left in the mixture.
- Tip the flapjack mixture into your baking tin and use your wooden spoon to press the flapjack firmly into the tin and ensure it’s even across the tin.
- Scatter over the chocolate chips and seed mix, pressing them slightly into the flapjack mixture.
- Bake for 10 – 12 minutes, then remove from the oven and allow the flapjacks to cool for 10 minutes before cutting the flapjacks into 9 bars in the tin.
- Allow the flapjacks to cool for about an hour before removing from the tin. You could also refrigerate them for an hour to allow the mixture to get nice and dense before enjoying.
Notes
- I actually really like the taste of a cold flapjack!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 5 g
- Sodium: 3 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg