Simple & Delicious Chocolate Protein Flapjack Recipe
Rated 5.0 stars by 1 users
Category
Protein
Servings
12
Prep Time
10 minutes
Cook Time
18 minutes
Calories
230
Looking for a quick and tasty way to add protein to your snacks?
These chocolate protein flapjacks are soft, chewy, and full of rich flavour from Whitakers dark chocolate. 🥜🍫
Made with rolled oats, peanut butter, and a scoop of chocolate protein powder, they make an ideal post-gym boost or lunchbox treat.
Easy to prepare in under 30 minutes, this recipe uses basic ingredients you likely have at home.
Plus, it is simple to customise – add nuts or seeds for extra crunch. Enjoy a healthier option that still satisfies your sweet cravings! 😋
Ingredients
-
2½ cups (250g) rolled oats
-
1 scoop (30g) chocolate protein powder
-
3 tbsp cocoa powder
-
¼ tsp salt
-
½ cup (125g) butter or coconut oil
-
⅓ cup (100g) honey or maple syrup
-
⅓ cup (75g) light brown sugar (optional but helps bind)
-
½ cup (130g) peanut butter or almond butter
-
1 tsp vanilla extract
-
½ cup (75g) Whitakers dark chocolate,
Directions
Prepare the baking tin:
Line a square tin (20cm/8in) with parchment paper.
Preheat oven to 170°C (340°F).
Mix dry ingredients:
In a large bowl, combine the rolled oats, chocolate protein powder, cocoa powder, and salt.
Melt the wet ingredients:
In a saucepan over low heat, melt together the butter (or coconut oil), honey (or maple syrup), brown sugar, and peanut butter.
Stir until smooth, then remove from heat and add the vanilla.
Combine everything:
Pour the warm mixture over the dry ingredients.
Mix well until fully coated.
Add chocolate:
Fold in the chopped Whitakers chocolate.
For extra pockets of melted chocolate, leave some larger chunks.
Press into tin:
Transfer the mixture to your prepared tin and press down firmly with the back of a spoon to ensure it holds together.
Bake:
Bake for 15–18 minutes.
The edges should be slightly golden but the centre still soft, it will firm up as it cools.
Cool and slice:
Allow to cool completely in the tin before cutting into 12 bars.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious portions of High Protein Chocolate-Flavoured Flapjack.
Calories per serving: 250 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Chocolate Protein Flapjack.
For softer, chewier flapjacks: bake on the lower end of the time.
For firmer, more bar-like flapjacks: bake a few minutes longer.
Add-ins: chopped nuts, seeds, dried cherries, or extra Whitakers chocolate chunks.
Make vegan by using coconut oil and maple syrup, and ensuring your protein powder is vegan.
How to Store Your Homemade Protein Flapjack
Store these flapjacks in an airtight container at room temperature for up to 5 days.
Refrigerate them for up to 10 days to keep them fresh longer.
Freeze individual bars wrapped in cling film or foil for up to 2 months. Defrost at room temperature before eating. ❄️
Nutritional Information for This Recipe
| Nutrition | Per 100g | Per bar |
|---|---|---|
| Energy (kcal) | 484 | 295 |
| Fat (g) | 30.0 | 18.3 |
| of which saturates (g) | 13.8 | 8.4 |
| Carbohydrate (g) | 44.8 | 27.3 |
| of which sugars (g) | 15.1 | 9.2 |
| Fibre (g) | 6.2 | 3.8 |
| Protein (g) | 13.2 | 8.0 |
| Salt (g) | 0.24 | 0.15 |
A Brief History of Flapjack
Flapjacks began in England in the 1500s as flat cakes or tarts, mentioned in Shakespeare.
By the 1600s, recipes used spices and fruit. Over time, they became oat-based bars, popular in Scotland for cheap oats.
The modern version with butter, sugar, and syrup emerged in the late 1800s or early 1900s, with the first printed recipe in the 1930s.
They gained fame during wartime as energy snacks and remain a British baking classic today.
