These high-protein flapjacks are packed with oats, chocolate, and whey protein, giving you the perfect balance of carbs, fats, and protein in one snack.

WHY THIS RECIPE IS GREAT

These flapjacks are quick to throw together, taste sweet without being over the top, and actually keep you full. Unlike most shop-bought flapjacks that are just sugar and fat, these pack in serious protein with whey and eggs, so they actually support your training and recovery.

They’re also easy to prep in bulk. You can make a full batch in under an hour, cut them up, and keep them in the fridge for the week.

INGREDIENTS IN HIGH PROTEIN FLAPJACKS

OATS

The base. Oats give you slow-digesting carbs for energy and fibre to keep you full.

WHEY PROTEIN POWDER

Vanilla or chocolate whey works best. This is where most of the protein boost comes from.

EGG

Binds the mixture and adds even more protein.

HONEY OR MAPLE SYRUP

Adds sweetness and helps the bars stick together.

MILK CHOCOLATE

A topping layer for taste. You don’t need loads, but it makes these flapjacks feel like a treat.

MILK OF CHOICE

Helps bring the mixture together. You can use cow’s milk, oat milk, almond milk, or whatever you prefer.

INGREDIENT LIST AND MACRONUTRIENT BREAKDOWN

This batch makes 6 flapjacks. The macros listed below are for one flapjack.

• 150g rolled oats
• 60g vanilla whey protein powder
• 1 large egg (60g)
• 50g honey
• 50g milk chocolate
• 150ml semi-skimmed milk

HOW TO MAKE HIGH-PROTEIN FLAPJACKS

1. Start by preheating your oven to 180°C.
2. Add the oats, whey protein, egg, honey, and milk into a large mixing bowl. Stir until everything is fully combined. The mixture should be thick but spreadable.
3. Line a baking tray with parchment paper and spread the mixture out evenly. Press it down so it holds together while baking.
4. Bake in the oven for 15 to 20 minutes until golden brown on top. Remove from the oven and let it cool.
5. While cooling, melt the milk chocolate in the microwave using 20-second bursts, stirring each time. Pour the melted chocolate over the flapjack base and spread evenly.
6. Leave in the fridge for at least 30 minutes to set. Once firm, cut into 6 equal flapjacks.

TIPS AND TRICKS FOR THE BEST RESULTS

Don’t overbake. If the flapjacks are too dry, they’ll fall apart and lose their chewy texture. Pull them out as soon as the edges look golden.

Mix the whey powder in properly before baking. If you leave clumps, they’ll taste gritty.
Use parchment paper. It makes lifting the flapjacks out of the tray and cutting them much easier.

Let the chocolate cool before slicing. If you cut too early, the topping will crack and slide off.

WHAT TO SERVE WITH HIGH-PROTEIN FLAPJACKS

• These are solid as a standalone snack, especially mid-afternoon when hunger hits.
• For extra texture, mix chopped nuts into the batter before baking. Walnuts or almonds work best.
• If you want some extra natural sweetness, add dried fruit like raisins or cranberries to the mix.

As with all of our recipes, please use this as inspiration and customise to your taste and fitness goals. The calories and macronutrient content of this recipe can be easily adapted by manipulating the amount of certain ingredients used.