Peanut Butter Protein Flapjacks

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By Lorraine Pascale

Published 2017

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This is a cheeky recipe because it doesn’t actually require baking! If you want to include more protein in your diet then this recipe is a great way to do so. It can be tricky to choose from the many different protein powders on the market today, but I recommend choosing a powder that is at least 80 per cent protein and isn’t full of unrecognizable additives or sugar. I like using vegan protein, as it’s often the most additive-and-sugar-free option.


  • 300 g porridge oats
  • 80 g vegan or whey vanilla protein powder (I use Quest)
  • 120 g crunchy peanut butter
  • 3 tbsp honey
  • 5 tbsp melted butter or extra-virgin coconut oil
  • 30–150 ml water (depending on your choice of protein powder – vegan powder usually requires more water)


  • 20cm square cake tin


Line the baking tin with baking parchment. I make sure there is extra baking parchment hanging over the edges – this makes it easy to pull out the flapjacks when they are ready to eat.

Put the porridge oats, protein powder, peanut butter, honey, melted butter or coconut oil and 2 tablespoons of the water into a large bowl and mix together with a wooden spoon. It will be super crumbly, so get your hands in and squeeze it together. If it is really dry then keep adding 2 tablespoons of water as you go, squeezing it well between each addition – you are looking for a mixture that is still crumbly but that comes together.

Tip the mixture into the lined tin and squish it down really, really well so that it does not crumble too much when you cut into it. I put my whole body weight on it to squish it down!

Using a sharp knife, mark the flapjacks into sixteen equal-sized squares and then place them in the fridge to set for at least 2 hours, or overnight if possible.

Once the flapjacks have set, remove them from the fridge. Take them out of the tin with the help of the overhanging baking parchment, then cut out the sixteen squares and serve.