Homemade Protein Flapjacks with Dark Chocolate
Why This Recipe Works for Athletes
Standard flapjacks are energy-dense but low in protein, making them better suited to fuelling long sessions than supporting recovery. This version adds whey or plant-based protein powder and dark chocolate — a proven recovery combination — to create a snack that delivers both the carbohydrates for glycogen replenishment and the protein for muscle repair. Make a batch on Sunday and it’ll last the entire training week.
Ingredients
- 200g rolled oats
- 60g protein powder (vanilla whey or plant-based)
- 80g unsalted butter or coconut oil
- 60g honey or maple syrup
- 40g peanut butter or almond butter
- 50g dark chocolate chips (70%+ cocoa)
- 30g mixed seeds (pumpkin, sunflower)
- Pinch of salt
Instructions
- Preheat your oven to 175°C (155°C fan). Line a 20x20cm baking tin with baking paper.
- Melt the butter (or coconut oil), honey, and peanut butter together in a saucepan over low heat. Stir until smooth and combined.
- Remove from heat and stir in the rolled oats, protein powder, mixed seeds, and a pinch of salt until everything is evenly coated.
- Fold in the dark chocolate chips, then press the mixture firmly into the prepared tin — it should be at least 2cm deep throughout.
- Bake for 18–20 minutes until golden brown at the edges. Leave to cool completely in the tin before cutting into 8–10 bars.
Nutrition Notes
Per bar (based on 10 bars): approximately 220 calories, 11g protein, 26g carbohydrates, and 9g fat. These flapjacks are best as a post-session snack within 30–60 minutes of finishing training, or as a pre-workout fuel 90 minutes before a long ride. They store for up to 5 days in an airtight container at room temperature, or up to 2 weeks in the fridge. For a vegan version, swap butter for coconut oil, honey for maple syrup, and use a plant-based protein powder.
Prep time: 10 minutes | Cook time: 20 minutes | Servings: 10 bars
