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Protein Flapjacks

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 16 portions 1x


Learn how to make protein flapjacks. Perfect  before gym or post workouts. Packed with protein, it’s great for breakfast or as a snack.


  • 300g (3⅓ cups) White’s Organic Jumbo Oats 
  • 100g (1 cup) protein powder
  • 5ml (1 tsp) ground cinnamon
  • 2.5ml (½ tsp) ground nutmeg
  • 225g (1 cup) peanut butter
  • 75ml (5 tbsp) date syrup
  • 10ml (2 tsp) vanilla extract
  • 22.5ml (1½ tbsp) peanut oil
  • 250ml (1 cup) plant-based milk
  • 30ml (2 tbsp) pumpkin seeds [optional]
  • 30ml (2 tbsp) dried cranberries [optional]


  1. Preheat the oven to 200°C/fan 180°C/390°F/gas mark 6.
  2. Grease a 30x20cm (12 x 8in) baking tin and set aside. 
  3. Place the oats and protein powder in a large mixing bowl with cinnamon and nutmeg.
  4. Incorporate peanut butter, date syrup, vanilla extract and peanut oil with the dry mixture.
  5. Once the ingredients are well combined, add milk systematically and mix until an even consistency is formed. 
  6. [Optional] Sprinkle the fruit and seeds on top before placing the tin in the oven.
  7. Tip the mixture into the baking tin and bake for 15 minutes or until golden brown. 
  8. Remove from the oven and place on a cooling rack. 
  9. Once cooled, slice into portions and enjoy!


  • You can use regular milk or any plant-based milk you prefer.
  • If you have an affinity for other seeds and nuts, feel free to add some extras to the mix. 
  • The extras can be added as a topping or form part of the actual flapjacks.
  • For a touch of glamour, melt the chocolate of your choice, and dip half of each cooked flapjack slice into it. Leave to dry and enjoy later. 
  • Storage: Store in an airtight container in a cool dark place.
  • Category: Snack
  • Method: Bake
  • Cuisine: English

Keywords: protein flapjacks, high protein flapjack recipe, British flapjacks, healthy snack