This easy and healthy protein flapjack recipe is naturally vegan and contains more than 11g of protein per bar – making these vegan protein flapjacks the perfect snack that’s high in protein, and 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!

Ingredients for 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 for making your protein flapjacks and lining it with some baking paper so you can easily remove your flapjacks from the tin. 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 are they mix best with the other ingredients, but steel cut 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.
   
• Dark chocolate chips: While not necessary, dark chocolate chips make a nice addition to this recipe.
  
• 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 instead and it works 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!
  
• Vanilla essence and cinnamon: to add some more flavour to the flapjacks!

Potential Substitutions That Would Still Work

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.
  
• Swap the maple syrup for honey if you prefer.
  
• 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 is 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 180C | 250F and lined a 7×7-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.

What’s the best protein powder for these protein flapjacks?

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 powder 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 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.

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

What type of oats to use for these flapjacks?

I recommend using rolled oats for this recipe as they mix better than steel-cut oats.

Are flapjack bars healthy?

Traditional flapjacks may not be considered stereotypically “healthy” due to the use of butter and golden syrup in most recipes. However, this recipe uses peanut butter and adds in protein powder for macronutrients that may suit your nutrition and fitness goals better.

How many calories are in these protein oat flapjacks?

There are approximately 200 calories in this recipe and 11 grams of protein per bar.

Are flapjacks good for building muscle?

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.

Is this protein flapjack recipe suitable for a vegan diet?

Yes! This protein flapjack recipe is suitable for a vegan diet as it uses pea protein powder, so everyone can enjoy this tasty snack.

Updates To This Recipe

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’ve 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 tbsp 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 tbsp pumpkin seeds,  1 tbsp sunflower seeds, 1 tsp 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!