Healthy Protein Flapjacks (Vegan)
This easy and healthy protein flapjack recipe is naturally vegan and contains more than 11g of protein per bar. They're simple to throw together and a great sweet treat for when those 3 pm cravings come around! Simply put, these vegan protein flapjacks are the perfect snack that's high in protein, fibre, and full of nutritious ingredients.
Flapjacks offer a tasty and nostalgic sweet treat for many of us, but it's no secret that they often don't have the best macro contents if you're looking to maximize your protein as a goal throughout the day.
If you're looking for a more classic vegan flapjack recipe, I have that on the blog, too! Other flapjack recipes you might like to try include these chocolate biscoff flapjacks or these apple flapjack bars - but these are definitely not "healthy" or high in protein, so keep that in mind...
For more low-effort healthy recipes, give these almond butter cookies or these simple peanut butter cookies a try!
Why You'll Love This Recipe
I've been making this healthy vegan-friendly protein flapjack recipe for over seven years now - woah! It's a tried-and-tested recipe I perfected in 2023 and have continued to test every few months; it has truly stood the test of time, resulting in delicious brownies that provide healthy fats, protein, and carbohydrates.
Ingredient Notes for these Protein Flapjacks
Here I've added some notes on each of the ingredients you'll need for this recipe - make sure you scroll down to the recipe card for the full quantities and instructions for this recipe.
In terms of equipment, I recommend using a 7 x 7-inch baking tin and lining it with some baking paper so you can easily remove your flapjacks once baked and cooled. Beyond that, you'll need a mixing bowl and spoon, and that's about it!
Here are all the ingredients you'll need:
- Oats: Standard rolled oats are the best kind of oats for flapjacks, as they mix best with the other ingredients, but steel-cut oats could also work.
- Maple syrup: If you're not strictly vegan, honey would also be a good option here. Maple syrup adds a touch of sweetness to the flapjacks and the stickiness also works as a bit of a binder!
- Dark chocolate chips: While not necessary, dark chocolate chips make a nice addition to this recipe. I like scattering them over the top along with the seeds for a nice crunchy topping, but you could also mix them into the flapjack mixture.
- Nut butter: Nut butter serves as a replacement for butter in this recipe, adding both flavour and added protein and healthy fats. My favourites to use are either peanut butter or almond butter.
- Protein powder: In the original version of this recipe I first posted, I used hemp powder. However, I've since tested using pea protein or just standard vanilla protein powder instead, and both options work great - while also almost doubling the protein content!
- Mixed seeds: A sprinkle of mixed seeds adds texture, colour, and added nutrients to this recipe. I buy a pack of pre-mixed seeds for this recipe, which is a mixture of toasted sunflower seeds, sesame seeds, and linseeds. You could just use whatever nuts and seeds you have available and most enjoy, though! I also like using the mixed seeds that include dried fruit like sultanas and cranberries for an extra burst of sweetness.
- Vanilla essence and cinnamon: to add some more flavour to the flapjacks!
Substitutions and Variations
If you can't find any of the ingredients listed above or want to adapt this recipe due to dietary restrictions or personal preferences, here are a few substitutions that could work. I've also included a few variations that would be delicious!
- To make this protein flapjacks recipe gluten-free, use gluten-free rolled oats. It's worth double-checking that the protein powder you are using is also suitable for a gluten-free diet.
- Use whatever nut butter you prefer or have available - peanut butter, almond butter, and cashew butter are all great options. I prefer the natural brands, like Meridian or Whole Earth, as these nut butters are looser and therefore mix easier with the oats.
- Add dried fruit: Add in whatever dried fruit you like - cherries, apricots, raisins, sultanas, dried apples, you name it!
- Add nuts: More nuts are always the answer. For example, chopped walnuts, roasted hazelnuts, or almonds could be a great addition.
- Add a layer of protein chocolate spread mixed with a splash of milk to create a chocolate 'ganache' to go on top of your flapjacks.
How To Make This Protein Flapjacks Recipe
Again, just a reminder that the recipe card at the bottom of the page has the exact ingredient quantities you need, plus the step-by-step directions for making your flapjacks. Here's an overview of making your flapjacks.
Before you start on the steps below, make sure you've preheated your oven to 180 °C | 250F and lined a 7x7-inch baking tin with baking paper.
Step 1) Assemble the dry ingredients
Add your oats, protein powder, and cinnamon powder to your mixing bowl. Combine all of them and make a small well in the middle for the wet ingredients.
Step 2) Add the wet ingredients
Add the wet ingredients - peanut butter, maple syrup, vanilla essence, and plant-based milk - to the mixing bowl and stir to combine.
Step 3) Add the flapjack mixture to your baking tin
Tip the flapjack mixture into your baking tin (it will be quite a thick mixture) and use your wooden spoon to press the flapjack mixture down firmly into the tin, ensuring it's all evenly spread.
Sprinkle over your mixture of dark chocolate chips and mixed seeds, pressing them down slightly into the flapjack mixture.
Step 4) Bake your flapjacks
Bake your vegan protein flapjacks for 10 - 12 minutes. Leave them to cool for 10 minutes before slicing into 9 or 12 flapjacks while they're still in the tin. Leave the flapjacks to cool for about an hour before removing them from the tin to allow them to firm up.
Chef's Notes/Tips
This recipe was first posted in 2019 and had a much longer ingredients list. While the recipe was generally very well received, I was given the same feedback repeatedly: we want fewer ingredients. So, in 2023, I retested and adjusted this recipe to make it just as delicious, but with a shorter ingredients list to make it more accessible to any home cook. Now, you should be able to make these protein flapjacks from ingredients you already have in your cupboards!
The original recipe looked like this:
170g oats, 5 tablespoon maple syrup, 30g dark dairy-free chocolate chips, 30g coconut oil, 5 dates, 1 banana, 30g walnuts, 100g peanut butter, 40g hemp protein powder, 2 tablespoon pumpkin seeds, 1 tablespoon sunflower seeds, 1 teaspoon vanilla essence.
If you want a recipe that still makes a delicious vegan protein flapjack but is slightly more of a 'baked good' than the existing recipe, give it a try!
For the existing, updated recipe, here are a few tips for getting truly great flapjacks every time:
- Make sure you line your baking tray with baking paper before baking; it's much easier to remove the flapjacks once baked and cooled this way.
- Press the flapjacks down firmly into the baking tray before baking. We want to get the oats to stick together as best as possible.
- Press the nuts and chocolate chips down into the flapjack mixture to prevent them from falling off the flapjacks once baked.
Storing Your Flapjacks
These protein flapjacks are best stored in an airtight container at room temperature. They should keep for around 5 days.
You could also freeze them, either by individually wrapping them or by freezing them laid flat and not touching each other and then tipping them into an airtight container.
Similar Recipes
Here are some more high-protein snacks you might enjoy:
- Chocolate protein shake (I had this every day in my last trimester of pregnancy!)
- Chia seed pudding with stewed blueberries
- These protein chocolate brownies look delicious!
- I also love the look of these protein bliss balls
FAQs
When I first posted this recipe back in 2019, I used hemp protein powder (making the recipe naturally vegan). However, I've since tested and updated the recipe and switched the protein I use to plant-based pea protein.
Pea protein powder has almost double the protein of hemp (8g of protein for every 10g serving). It has no impact on the flavour of the bars, which is largely dominated by nut butter and maple syrup, so it is my favourite type of protein powder to use. Equally, you could use a different type of vegan protein powder, such as rice or soy protein powder. If you aren't following a vegan diet, you could also use whey protein.
I recommend using rolled oats for this recipe as they mix better than steel-cut oats.
I think of these protein flapjacks as a better snack if you want to build muscle than a traditional flapjack would be, as these give you a better chance of meeting your protein goal for the day.
There are likely other meals that would be more efficient if your only goal is to build muscle, though.
Healthy Protein Flapjack Recipe (Vegan)
Ingredients
- 170 g rolled oats
- 60 g plant-based protein powder
- 1 teaspoon cinnamon
- 3 tablespoon maple syrup
- 100 g peanut butter
- 300 ml plant-based milk
- 3 tablespoon seed mixture flax seeds, sunflower seeds, and sesame seeds
- 40 g dark chocolate chips
Method
- Pre-heat your oven to 180°C and line a 7 x 7-inch baking tin with baking paper.
- Combine your rolled oats, cinnamon, and protein powder in a large mixing bowl.170 g rolled oats, 60 g plant-based protein powder, 1 teaspoon cinnamon
- Add the peanut butter, maple syrup, and plant-based milk. Combine everything and ensure there are no dry sections left in the mixture.3 tablespoon maple syrup, 100 g peanut butter, 300 ml plant-based milk
- Tip the flapjack mixture into your baking tin and use your wooden spoon to press the flapjack firmly into the tin and ensure it's even across the tin.
- Scatter over the chocolate chips and seed mix, pressing them slightly into the flapjack mixture.40 g dark chocolate chips, 3 tablespoon seed mixture
- Bake for 10 - 12 minutes, then remove from the oven and allow the flapjacks to cool for 10 minutes before cutting the flapjacks into 9 bars in the tin.
- Allow the flapjacks to cool for about an hour before removing from the tin. You could also refrigerate them for an hour to allow to mixture to get nice and dense before enjoying - I actually really like the taste of a cold flapjack!
