Protein Flapjacks

Get your protein fix with these delicious Protein Flapjacks. Easy and healthy, these vegan blueberry oat bars are perfect as post workout snack or dessert. 

Whether you’re hitting the gym or need a quick snack on-the-go, you’re probably familiar with cereal bars. Combining taste with convenience, they come in very handy to satisfy your hunger. Without breaking your diet because oat bars are healthy, you may think. But is it really like that? Are packaged bars actually healthy?

To your surprise, the answer is mostly likely a no. Cereal bars like flapjacks are often loaded in sugars, saturated fats & co. And when labeled as high protein, even worse. Astronomical prices aside, they’re not not only lacking nutrients, but also protein (and taste).

That is a thing of the past, my friend. Because with this recipe you are going to learn how to make protein flapjacks at home. Easy, healthy, vegan and super delicious!

Recipe ingredients

Here is all you need to make oatmeal protein flapjacks at home.

• Ripe bananas: As they are sweeter and softer, ripe bananas tend to work better in this recipe; they give great taste and texture to homemade protein flapjacks. Conversely, unripe bananas don’t mash and your oat bars won’t come out that delicious.
• Rolled oats: For the best texture, I recommend rolled oats (also known as “old-fashioned” oats). Although also quick oats or a mix of both work, the bars will be quite “mushy”. Make sure to use gluten-free oats for a gluten-free flapjack base.
• Protein powder: I recommend vegan protein powder and casein, as they are generally better for baking. Although it can be used as well, whey protein powder tends to dry and spoil the flapjacks texture.
• Yogurt of choice: Use a thick and firm yogurt, such as Greek yogurt, Skyr, quark or dairy-free alternatives. Coconut yogurt and thick soy yogurt are exceptionally great!
• Milk of choice: These healthy oatmeal flapjacks can be prepared with both dairy and plant-based milk. Soy milk, almond milk , oat milk or cashew milk, they are all great options.
• Vanilla extract and salt: These two ingredients enhance the flavor profile, making the most delicious blueberry flapjacks!
• Blueberries: Both fresh and frozen blueberries work, but I prefer fresh berries. First, they are juicer and tastier; second, they are less likely to smash and wet the dough.

As these are healthy flapjacks without sugar, there is no need for additional sweeteners. I personally find that bananas paired with flavored protein powder give plenty of sweetness. But if you have the sweet tooth, add a couple tablespoons of honey, maple syrup, date syrup or agave syrup. Try tasting the dough before baking: if it is too bland, go for the syrup.

Substitutions

• If you don’t like bananas, replace with about 1 cup (240 grams) of unsweetened applesauce.
• If you don’t have protein powder, substitute with half a cup (50 grams) rolled oats or almond flour.
• Replace the yogurt with one whole egg or 1/4 cup (60 grams) of your favorite nut butter – for this recipe I suggest cashew or almond butter.
• Skip the vanilla extract, if you are using vanilla flavored protein powder.
• Instead of blueberries, make protein flapjacks with strawberries, fresh berries, chocolate chips, walnuts or a mix of those.

Recipe customizations and variations

This recipe is quick, simple and…Incredibly customizable! Replace the blueberries or add extra ingredients and you’ll whip up a completely new flapjacks flavor. And if you don’t know where to start, here are some recipe variations.

• Chocolate chip flapjacks: Omit the blueberries and add a handful of dark chocolate chips (or try out this recipe here).
• Strawberry protein flapjacks: Replace the blueberries with fresh strawberries (you may be interested in this recipe here).
• Coconut blueberry flapjacks: Add a couple tablespoons of desiccated coconut to the dough.
• Peanut butter protein flapjacks: Use a quarter of a cup peanut butter instead of Greek yogurt for extra taste and healthy fats.
• Oatmeal raisin cookie bars: Stir some raisins into the dough.
• Cranberry oat bars: Tired of raisins? Try with cranberries!
• Blueberry white chocolate protein bars: Instead of classic dark chocolate, go for white chocolate chips; a good marriage of flavors with blueberries!

Choosing the best protein powder

As you may know, protein powder is a quite vague ingredient description. There are many types of protein powder out there, and not all are equally good for baking. While some act similar to flour, others tend to dry and ruin the texture of baked goods. More specifically, vegan protein powder, casein and blends fall in the first group whilst whey falls in the second. If you are interested in learning more, here is a description of the top 3 types of protein powder for baking:

• Vegan protein powder: Plant-based protein powders include pea, hemp, rice, and soy protein. These work very well in baking because they preserve softness. As some products may have a strong plant taste, I recommend flavored protein powders (such as chocolate or vanilla).
• Casein protein powder: Similar to whey, casein protein is also derived from milk. But as it is less refined, it does not dry out when exposed to high temperatures. Therefore it is perfect for baking.
• Blends: Protein powder blends combine different protein sources to offer a wider range of amino acids and optimize texture and taste. Blends often include a combination of whey, casein, pea protein powder or other plant-based proteins, and sometimes collagen. Provided that whey is not the main component, blends can be used in baking.

How to make protein flapjacks

First, in a large mixing bowl mash the bananas and combine with yogurt, vanilla extract, lemon juice and a pinch of salt. If you want sweeter protein flapjacks, add maple syrup or honey to your likings, then stir until smooth.

Add rolled oats and protein powder to the wet mixture, while gradually pouring in the milk to consistency. Once smooth, fold through a handful of blueberries.

Transfer the flapjack mix to the prepared baking pan and top with more blueberries, if you desire. Bake the protein bars in hot oven for 20 to 30 minutes. The total time depends on the baking dish; to make sure that they are ready, insert a toothpick in the center of your bars.

Storage directions

After baking, let the vegan flapjacks cool and then slice. When cooled, add leftovers to a food container and cover with a lid so that they don’t absorb humidity. At room temperature, they will last for up to 3 days. For a longer and better storage, place your oat bars in an airtight container and refrigerate. In the fridge, they will last for 4 days.

Serving ideas

As dessert or post-workout snack, the ways how you can enjoy homemade flapjacks are endless. Do you still need inspiration? Here are some ideas:

• Snack bar: On their own or with fresh fruit, these blueberry flapjacks are great as post-workout or snack on the go.
• Breakfast bowl: Serve the flapjacks in a bowl as a protein-packed breakfast. Pair them with a dollop of Greek yogurt, fresh berries or sliced banana for a more satisfying meal. 
• Dessert bar: With a spread of nut butter and a drizzle of honey on top, these oat bars are also great as dessert.
• Flapjack parfait: Layer the flapjacks with Greek yogurt in a glass or jar to create a delicious parfait. Add a variety of fresh berries or sliced fruits and don’t forget a sprinkle of granola, chopped nuts, or seeds on top.

More protein oat recipes

• Protein oatmeal bars
• Oatmeal protein cookies
• Chocolate protein cake
• Moist protein banana bread
• Chocolate protein muffins