This flapjack smells and tastes like nothing ordinary. It layers tastes of the most flavourful baking ingredients – banana, peanut butter, honey, and cinnamon, the heavenly combination resembling the taste of banana bread. White chocolate and raisins perfectly match it but feel free to play with add-ins. Nuts or chocolate of any kind will do its magic in this extraordinary flapjack.
Why make these banana peanut butter protein flapjacks
Rich in protein The combination of peanut butter and whey protein powders provides each flapjack bar with a generous 11 grams of protein.
Gluten free All ingredients used for this recipe are naturally gluten free. Use certified gluten free oats if gluten intolerant.
One-bowl recipe This recipe is a super simple one-bowl recipe. You can whip up the dough in less than 10 minutes. The oven will take care of the rest.
Ingredients and substitutes
Quick oats Quick oats or a combination of quick oats and old-fashioned rolled oats in a 50/50 ratio.
Whey protein powder I used vanilla flavored sweetened with stevia. If you prefer other taste combinations or want to use unflavored protein powder, feel free to do so.
Banana Mashed. The ripper the banana the more sweetness and taste it will provide.
Peanut butter Smooth and unsweetened, but feel free to experiment with crunchy peanut butter.
Honey Liquid sweetener. Can be substituted with maple syrup.
Cinnamon and salt To enhance the warm and sweet flapjack flavor.
Nuts, chocolate, or dry fruit (Optional) Roughly chopped raw peanuts, white chocolate, or raisins are some of the mix-ins I like to make these flapjacks with. Add your favorite nuts or chocolate to level up this simple flapjack recipe.
How to make these cream cheese raspberry cookies
- Mix mashed banana, peanut butter, and honey in a large bowl. Add quick oats, protein powder, cinnamon, and a pinch of salt and mix until well combined. Fold in add-ins of choice.
- Transfer the dough to the loaf pan. With the back of the spoon or a flat spatula press the dough so it is evenly flat.
- Bake at 180°C/350°F degrees for about 20 min. Remove from the oven and let it cool completely before serving. Cut vertically into 6 flapjack bars. Store in an air-tight container in a refrigerator for up to 5 days.
More high protein recipes you can enjoy for breakfast
High Protein Granola (15g of protein, gluten-free)
High Protein Banana Pudding (18g of protein, gluten-free, egg-free)
Easy Protein Oatmeal Crepes in Blender (22g of protein, gluten-free, sugar-free)
High Protein Cottage Cheese Pancakes (31g of protein, gluten-free)
Banana Peanut Butter Protein Flapjacks (11g of protein, gluten-free)
Ingredients
- 1 1/4 cup (125g) quick oats
- 1/3 cup (40g) whey protein powder vanilla flavored
- 1/2 cup (130g) mashed banana
- 1/3 cup (80g) peanut butter smooth unsweetened
- 3 tbsp (60g) honey
- 1/2 tsp cinnamon
- pinch of salt
Add-Ins (Optional)
- 2 tbsp (25g) raisins
- 2 tbsp (25g) white chocolate chopped coarsely
- 2 tbsp (25g) peanuts roughly chopped
Instructions
- Preheat the oven to 180°C/350°F degrees. Line the 8×4 inch loaf pan with parchment paper.
- Mix mashed banana, peanut butter, and honey in a large bowl. Add quick oats, protein powder, cinnamon, and a pinch of salt and mix until well combined.
- Optional: Fold in add-ins of choice.
- Transfer the dough to the pan. With the back of the spoon or a flat spatula press the dough so it is evenly flat.
- Bake for about 20 min or until golden brown.
- Remove from the oven and let it cool completely before serving. Cut vertically into 6 flapjack bars. Store in an air-tight container in a cold place or refrigerator for up to 5 days.