Protein flapjacks

Name: Protein flapjacks
Total time: 1 h
Yield: 12
Ingredients: 180 ml almond butter; 50 ml agave syrup; 1 tsp vanilla powder; 1 pinch salt; ½ tsp ground cardamom; 140 g Coarsely rolled oats; 20 g pumpkin seeds; 10 g chia seeds; 15 g cranberries, dried; 10 g strawberries, freeze-dried

Discover the joy of a tasty, homemade snack with our protein flapjack recipe. These bars blend the smooth taste of almond butter with the fullness of rolled oats, naturally sweetened with agave syrup. Vanilla and a touch of cardamom add depth, while dried cranberries and freeze-dried strawberries offer a fruity kick. Follow our easy steps to make a batch of these tempting treats that balance indulgence with every bite.

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Instructions

Put almond butter, agave syrup, salt, vanilla powder, and ground cardamom in a bowl. Stir well.
Add oatmeal, pumpkin seeds, chia seeds, and dried cranberries to the mixture and make sure everything is well combined.
Press the mixture into a mould (approx. 20 x 15 cm) lined with baking paper. Finally, press freeze-dried strawberries into the mixture.
Place the tin in the fridge for at least 3 hours, then cut the bars to the desired size.
Store them refrigerated in an airtight container.

Enjoy!

Questions about protein flapjacks

These flapjacks are not only a great source of protein; they're also incredibly easy to grab on the go. New to flapjacks? Not to worry – we've got you covered, from what a flapjack is to how to prepare them and their myriad of uses (apart from being a delicious treat on their own). 

What is a flapjack?

A flapjack is a type of oat bar. It is typically made from rolled oats, butter, sugar, and syrup, but variations can include additional ingredients like nuts, seeds, dried fruits, and chocolate. Flapjacks are typically baked until golden or firm. Our no-bake recipe adds a modern twist to this classic by incorporating almond butter and agave syrup instead of traditional butter and golden syrup.

What's the ideal way to store flapjacks to keep them fresh?

Store protein flapjacks in an airtight container in the refrigerator to maintain their freshness. This helps prevent them from becoming too soft or drying out. They can typically be stored this way for up to a week. For longer storage, you can freeze the flapjacks. Wrap each bar individually in cling film or parchment paper and place them in a freezer-safe container. This method allows you to enjoy fresh-tasting flapjacks whenever you like.

What is the best way to remove flapjacks from the tin?

Line the tin with baking paper before pressing in the mixture. Leave some overhang on the sides, which you can use as handles to lift the set flapjacks out of the tin. Once chilled and firm, gently pull up the baking paper to remove the entire block. Place it on a cutting board and cut into bars. This method ensures clean edges and prevents the flapjacks from breaking apart.

What else can I use protein flapjacks for?

Protein flapjacks can be enjoyed as a versatile snack. Crumble them over yoghurt or porridge for added texture and flavour, or use them as a topping for smoothie bowls. They can also be broken into pieces and mixed with nuts and dried fruits to create a homemade trail mix. For a more decadent twist, drizzle with melted chocolate or serve alongside a scoop of ice cream. Their portability makes them an especially great on-the-go snack for busy days.

Ingredients

Almond butter	180 ml
Agave syrup	50 ml
Vanilla powder	1 tsp
Salt	1 pinch
Ground cardamom	½ tsp
Coarsely rolled oats	140 g
Pumpkin seeds	20 g
Chia seeds	10 g
Cranberries, dried	15 g
Strawberries, freeze-dried	10 g

Achieving the ideal consistency

Achieving the ideal consistency for your protein flapjacks is crucial for creating bars that hold together well and offer a satisfying texture. Start by thoroughly mixing the almond butter, agave syrup, salt, vanilla powder, and ground cardamom to create a smooth, cohesive base. Gradually incorporate the rolled oats, pumpkin seeds, chia seeds, and dried cranberries to ensure even distribution and binding of ingredients.

If the mixture is dry or crumbly, add a small amount of warm water to improve binding and moisture content. Start with a teaspoon of water and gradually add more until you have reached the perfect consistency.

Pressing techniques for even protein flapjacks

When pressing the flapjack mixture into the mould, use a spatula or the back of a spoon to distribute it evenly. Apply firm and even pressure to ensure the mixture is compact, which helps to achieve uniform thickness and texture.

For a more polished finish, you can use a piece of parchment paper to press down the mixture, preventing it from sticking to your hands or utensils. This step is crucial for creating flapjacks that hold their shape and are easy to cut.

Chill your dough for firmness

Chilling the flapjack mixture is essential for achieving the right firmness. After pressing the mixture into the mould, place it in the fridge for at least three hours. This allows the ingredients to set and bind together, making the flapjacks easier to cut and handle. For best results, ensure the mould is covered with plastic wrap or foil to prevent the dough from drying out or absorbing other odours from the refrigerator.

If you're in a hurry, you can place it in the freezer for about 30-45 minutes to speed up the chilling process, but be sure not to freeze the bars completely.

Make your own almond butter for an extra homemade feel

For an extra homemade touch, consider making your own almond butter to use in this protein flapjack recipe. This quick and easy almond butter not only works perfectly for this recipe, but it also adds a personal touch and lets you control the quality and flavour of your ingredients. Plus, it’s a fun and rewarding kitchen project that will elevate your flapjacks to the next level!

Make different shapes for a fun twist

Adding a fun twist to your protein flapjacks is easy by creating different shapes. Instead of the traditional bar shape, use cookie cutters to make fun shapes like hearts, stars, or circles. You can also make mini flapjack bites by pressing the mixture into a mini muffin tin for convenient, bite-sized snacks.

If you prefer a more casual approach, roll the mixture into balls for easy grab-and-go treats. These shape variations not only make your flapjacks visually appealing but also offer versatile options for different occasions, whether it’s a snack for yourself, a treat for kids, or a unique gift for friends and family.

Expert tricks for flapjack perfection

To achieve flapjack perfection in this no-bake recipe, follow these expert tricks to get the best results.

Mix thoroughly: don’t hesitate to use your hands, making sure that the dry and wet ingredients are thoroughly combined.
Use some of the chia seeds and dried cranberries as a topping: instead of mixing everything into the batter, use a small amount as topping for extra texture and flavour
Cut with precision: use a sharp knife or pizza cutter, applying a gentle sawing motion. If needed, lightly coat the knife with oil. For even cuts, mark with a ruler before slicing and let the flapjacks warm slightly if too hard.

Chop the ingredients for a smoother texture

Chopping the ingredients finely can significantly improve the texture of your protein flapjacks. Coarsely chop the dried cranberries and pumpkin seeds before mixing them in. For an even finer texture, you can also pulse the dried fruit and seeds briefly in a food processor or blender to achieve finer pieces. You can also do this with the oats, keeping it to a very short blitz for a lighter consistency while still maintaining their hearty texture.

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