0:15 Prep - 0:15 Bake - 10 Serves
Ingredients:
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5 protein scoops Whole Oats
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100g Crunchy Peanut butter
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2 Scoops Vanilla Protein Powder*
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3 protein scoops Nutty Granola Mix
(Almonds, Walnuts, Macadamias, Pumpkin seeds, dried coconut, muesli)
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4 teaspoons Honey
*You can use other flavours to create different types of Flapjacks
​
Method:
1 Under an oven grill, flatten out 4 scoops of oats onto baking paper & lightly toast until slightly brown. Pre-heat the oven to 180'C.
2 In a sauce pan, scoop in the peanut butter & add about 100ml lukewarm water. Mix well on a low heat until the peanut butter has melted & the consistency is smooth & runny. You may need to add some more water, be careful not to overheat.
3 Turn off the heat. Mix in the honey & stir in the nutty granola mix as well as the toasted oats. Mix in well until the mixture is soft & moist. Add the last scoop of oats & mix thoroughly to create a relatively dry consistency.
4 Lightly oil a 12inch or larger baking dish. Spoon the mixture into the dish & press out to fill the edges, or create a rectangle around an inch thick. Press down to compact shape making sure the mixture is an even thickness across.
5 Add half a handful of the nutty granola on top & press in to the flapjack. Bake for around 15 minutes until beginning to brown on the top.
6 Gently pry away the sides from the dish to loosen the flapjack. Place a chopping board on top of the dish & flip over. The Flapjack should come out as one piece. Flip the right way up & allow to cool. Slice into 10 pieces & store in a cool dry place in a Tupperware or airtight container.