RecipesSnack
Snack
Protein Flapjack Bars
Chewy oat bars bound with banana and peanut butter, baked until the edges brown and cut once fully cool. A tin covers a week of snacks.
- Serves
- 8
- Prep
- 10min
- Cook
- 22min
- Total
- 32min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 296kcal
- Protein
- 13.6g
- Carbs
- 42.1g
- Fat
- 9.7g
- Fibre
- 4.6g
Ingredients
For 8 servings · MetricUS
- 250grolled oats
- 60gvanilla whey protein powderabout 2 scoops
- 2ripe bananas, mashedabout 250g mashed
- 100gsmooth peanut butter
- 60mlhoney
- 30gbutter, melted
- 1 tspground cinnamon
- ½ tspsalt
- 1 tspvanilla extract
- 2½ cupold-fashioned rolled oats
- 2 scoopvanilla whey protein powderabout 1/2 cup
- 2ripe bananas, mashedabout 1 cup mashed
- 1/3 cupcreamy peanut butter
- ¼ cuphoney
- 2 tbspbutter, melted
- 1 tspground cinnamon
- ½ tspsalt
- 1 tspvanilla extract
Method
Prep for baking.
Preheat the oven to 175C (350F) and line a 20cm square tin with parchment, leaving overhang on two sides to lift the bars out later.
Make the wet base.
Mash the bananas smooth in a large bowl. Stir in the peanut butter, honey, melted butter and vanilla extract until well combined.
Add the protein powder.
Whisk the protein powder into the wet mix first, before the oats go in. This stops it clumping the way it would if it hit dry oats directly.
Fold in the oats.
Fold in the oats, cinnamon and salt until every oat flake is coated and no dry patches remain. The mixture should be thick and scoopable, not runny.
Press and bake.
Press the mixture firmly and evenly into the tin. Pressing hard here is what gives you a bar that holds together rather than one that crumbles apart.
Bake for 20 to 22 minutes, until the edges are golden brown and the centre has set with only a slight give.
Cool and cut.
Cool completely in the tin, at least 45 minutes, before lifting out and cutting into 8 bars. Cutting warm gives you a crumbly mess, the bars firm up as they cool.