These protein flapjacks are a fun, tasty dessert option that can help you reach your fitness goals. You'd never guess that there's 5g of fibre and 10g of protein per slice!
I have made almost 20 flapjack variations for the blog now, with everything from ultra gooey ones to indulgent Biscoff ones. They're one of my favourite bakes to experiment with because they're simple, use minimal ingredients, and are super easy to adapt.
At the same time, I do track my protein intake for my fitness goals, which can often feel at odds with constantly having homemade sweet treats in my kitchen! When there's always something sweet around, it can be easy to snack mindlessly or end up choosing something that's not very satiating.
That's what made me wonder whether flapjacks could be made a bit more balanced and higher in protein without losing what makes them good in the first place (the golden syrup flavour and chewy texture). I've tried countless chalky, dry protein flapjacks to know that was definitely NOT what I wanted. So while my version isn't as high in protein as some ultra-processed ready-made versions, it's definitely much more delicious, and it still contains more than double the protein of a regular flapjack!
No protein powder!
Do not- and I repeat, DO NOT add protein powder to your flapjack if you want that classic chewy texture. I have tested it over and over again with varying amounts and different brands of protein, and it just does not work well. The amount you'd need to use to make any significant difference in the protein content of each serving will make them extremely dense in that stick-to-your-mouth kind of way. Not great!
Instead of protein powder, I used two natural ingredients: peanut butter and pumpkin seeds! These are naturally high in protein and can be used easily without affecting the texture.
Ingredient notes
- Oats: Rolled porridge oats are best for this recipe. Avoid jumbo oats for this recipe, as they can make the flapjacks dry and fall apart.
- Golden syrup: This is the key to any good British flapjack. It can be swapped for honey or maple syrup but it will lack that distinctive flavour (check out my post on golden syrup alternatives here). This is not supposed to be a 'healthy dessert' but more of a TASTY dessert with added protein.
- Low-fat butter: This will help us get that lovely chewy texture without adding too many extra calories.
- Peanut butter: Use a natural-style peanut butter without any oil or sugar added. You can use crunchy or smooth but I personally prefer smooth. I used Meridian.
- Brown sugar: Soft, light brown sugar will give these a nice caramel-like flavour. I have not done much experimenting with baking with dry sweeteners like erythritol or stevia, so I can't say if these would work.
- Pumpkin seeds: These will add some nice crunch, as well as a hit of protein and fibre. You can swap them out for another type of seeds if you prefer.
- Chocolate chips: These are optional but highly recommended! I usually sprinkle just a handful over the top, which is enough to add extra sweetness and flavour without overloading the calorie content. I like milk chocolate chips but use whichever type you like best.
Equipment
- 8x8-inch tin: This size of tin is key for the right thickness and consistency. If you want to use a larger tin, use my cake tin converter to adjust the recipe accordingly. Otherwise, you might end up with burnt or hard flapjacks.
- Baking paper: To line the tin. Make sure to cover the sides too!
- Large saucepan: For melting and mixing everything together.
- Utensils: A wooden spoon, a tablespoon, and a sharp knife.
- Food scale: Always measure in grams when baking to ensure accurate, repeatable results. This will prevent greasy flapjacks or flapjacks that fall apart.
How to make protein flapjacks step-by-step
Step 1: Start by preheating your oven to 180°C (160°C if you're using a fan oven) then line an 8x8-inch tin with baking paper.
Step 2: To a large saucepan, add 60g of golden syrup, 120g natural peanut butter, 80g low-fat margarine and 80g of soft light brown sugar. Place over a low heat on the stove and stir gently until the butter has fully melted and the sugar has dissolved.
Step 3: Remove the pan from the heat and pour in 225g of porridge oats and 40g of pumpkin seeds. Mix well until everything is evenly coated. Transfer the mixture to your lined tin and press it down firmly and evenly.
Step 4: Sprinkle 20g of chocolate chips on top of the mixture. Then gently press them down with a spatula to help them stick.
Step 4: Bake for around 15 minutes, until the flapjack is golden brown around the edges (not all over).
Step 5: Let the flapjack cool for around 2-3 hours, then remove it from the tin, cut it into clean slices and enjoy!
Top tips
- Press the mixture firmly into the tin before baking. This will help the bars hold together nicely when you cut them later.
- Smooth, natural peanut butter (without oil added) will give you the best results.
- Do not try adding protein powder to the recipe. No matter how little, it's almost guaranteed to spoil the texture!
- Chocolate chips can be swapped for chopped nuts or dried fruit. Check out my other flapjack mix-in ideas.
- I recommend the cheap, floury type of oats for this recipe. I used Grower's Harvest porridge oats.
FAQs
These will keep well in an airtight container for around 5 days.
Yes, these can be frozen for up to 3 months, either wrapped tightly in foil or in an airtight container. To learn more, check out my guide on how to freeze flapjacks.
Technically, yes, but I don't recommend it. I tested this recipe with Greek yoghurt instead of butter and while the bars held together ok, they definitely didn't have the classic flapjack texture. You really need that 'buttery' flavour and chewiness for these to taste like the real deal!
I hope you like my protein flapjacks recipe! If you try it at home, leave a rating below to let me know what you think. And before you go, make sure to check out my ultimate British flapjack guide for a full deep dive! Happy baking!
Protein Flapjacks (No Protein Powder)
Ingredients
- 80 g Low-fat spread (I recommend Flora Light) You can use regular butter for a chewier texture if you don't mind the extra calories
- 80 g Soft light brown sugar
- 120 g Smooth peanut butter (natural style with no oil added)
- 60 g Golden syrup
- 225 g Oats (I recommend Grower's Harvest for the best texture)
- 40 g Pumpkin seeds
- 20 g Chocolate chips (optional)
Instructions
- Preheat your oven to 180℃ (or 160℃ for fan ovens) and line an 8x8 tin with baking paper.
- Add the butter, sugar, peanut butter and golden syrup to a large saucepan. Place it over low heat and stir gently until the butter has melted and the sugar has dissolved.
- Remove the pan from the heat and stir in the oats and the pumpkin seeds. Mix well so there are no dry patches or sticky spots left in the pan. Transfer the mixture to your lined tin and press it down firmly.
- Sprinkle the chocolate chips over the top and gently press on them to help them stick.
- Bake for around 15 minutes, until golden around the edges.
- Leave to cool in the tin for about 2-3 hours.
- Once set, remove the flapjack from the tin, cut it into slices and enjoy!
Notes
- Store in an airtight container at room temperature for up to 5 days.
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