I don't usually advocate for throwing protein powder in baked goods for the sake of it #gainz, but there are a small handful of recipes (such as this one) where added whey protein compliments both the texture and taste. Alternatively, the 'naked' baked flapjack is great just by itself!
Total time to make : 1 hour 10 minutes inc. chill time Time to prep : 15 minutes
Time to bake : 15 minutes
Time to chill : 40 minutes
Servings : 16
Ingredients
Base
250g oats, quick or rolled*
125g butter, melted
125g light brown sugar
4 tbsp golden syrup
Caramel Fudge
50g good quality whey (I used vanilla)
200g nut butter (I used roasted almond)
110g maple syrup
Pinch of flaked sea salt
Chocolate
100g chocolate (I used 50:50 milk:70% dark)
1.5 tbsp coconut oil (optional but lessens the chocolate shattering when you slice)
Method
Preheat a fan oven to 180C
Place all base ingredients in a bowl and combine. I use rolled oats* and blitz everything together with a food processor to break down the oats and combine
Pour into a greased 8" square (20cm) non-stick baking tin and press flat with the back of a spoon
Bake for 15 minutes until the edges begin to golden, they will look a little undercooked in the centre but will cool solid. Remove from the oven and allow to cool slightly whilst you make the protein caramel
Heat nut butter and maple syrup over a low heat in a saucepan until combined with a runny consistency. Add in the whey and mix together until fully combined, it can look slightly grainy and not silky smooth - that's OK!
Pour caramel fudge mixture onto the flapjack base and spread evenly. Allow to cool in the fridge for 20 minutes whilst you make the chocolate topping
Melt the chocolate in a bowl over boiling water and stir in the coconut oil until everything is melted and combines together
Pour over the protein fudge layer and rotate the tin until fully coated then chill again until set, around 20 minutes
Use a warm metal knife to slice to reduce chocolate shattering. Running the blade under a hot tap and then wiping it dry between each slice works the best
Nutritional Information
295 calories
8g protein, 25g carbs, 15g fat
Good to know:
Store at room temperature in an airtight container for up to 3 days, or refrigerated if in warm climates
For a crunchier base, bake for 18 minutes
Whey protein is optional
Vegetarian