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peanut butter flapjacks recipe header image.jpg
peanut butter flapjacks recipe header image.jpg

peanut butter protein flapjacks

Prep - 15 Minutes
Cook - 20 Minutes
12 Servings

PEANUT BUTTER PROTEIN FLAPJACKS

I love flapjacks, but shop-bought ones are often laden with huge amounts of refined sugar, bad fats and contain paltry portions of nuts and seeds. Here is a simple, quick no-bake peanut butter protein flapjack recipe which is much tastier, healthier and crammed with goodness. You wont want shop-bought anymore after tasting these! I love to make a batch on Sunday and chill them in the fridge so I have healthy snacks throughout the working week.

These flapjacks are packed with juicy cranberries, crunchy pumpkin seeds, sunflower seeds, nutty flaxseed, protein powder and rolled oats, providing you with slow-release energy throughout the day and maintaining steady blood sugar levels. The nut butter adds depth of flavour and helps these bars stick together.

They make a great morning breakfast bar, a healthy addition to packed lunch boxes, a sustaining afternoon snack and are great as pre-work out energy bars.

Variations:

  • Add tart goldenberries instead of cranberries. These orange tangy fellows are packed with antioxidants and are lovely and chewy.
  • Use chia seeds and or poppy seeds and chopped nuts instead of sunflower and pumpkin seeds
  • Use cashew or almond butter instead of peanut butter
Peanut Butter Protein Flapjacks Close Up | Pulsin Recipe | Pea Protein
Peanut Butter Protein Flapjacks On Plate | Pulsin Recipe | Pea Protein

INGREDIENTS

    FLAPJACKS

  • 200g pitted dried dates
  • 150g dried figs
  • 240g rolled oats, gluten-free if required
  • 75g almonds
  • 30g pumpkin seeds
  • 10g sunflower seeds
  • 2 tbsp ground flaxseed
  • 2 tbsp Unflavoured Pea Protein Powder (soya also works well)
  • 40g dried cranberries
  • 100ml honey or vegan substitute. eg. agave
  • 120g peanut butter (cashew & almond butter also work well)

METHOD

STEP 1

Line a 26cm X 16cm rectangular baking tray with greaseproof paper and lightly grease with a little coconut oil.

STEP 2

Place pitted dates, figs, rolled oats, and almonds in a food processor, blitz to chop up into little pieces. Pour into a mixing bowl.

STEP 3

Add seeds, ground flaxseed, protein powder (pea and soya both work well) and cranberries. Mix well.

STEP 4

Mix honey and peanut butter together in a small bowl and then add to the seedy date mix. Mix thoroughly with your hands to form a stiff dough.

STEP 5

Transfer and press into the prepared baking tray and set in the fridge for about 20 mins.

STEP 6

Slice up into bars. Enjoy! These keep fresh in the fridge in an airtight container for about 7-10 days.

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So Man

www.sobody.co.uk

Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.

Comments

Really nice, like making my own variations now I know the base recipe

Harriet

So tasty, Where can I find more recipes using soya unflavoured protein powder

Rebecca

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