These vegan protein flapjacks are sweet, easy to bake and will keep you full for hours. They make the perfect post-workout snack and are great for sharing.
Simple Vegan Flapjacks With Added Protein
Muscle-gain and veganism are not two things you typically hear in the same sentence. Usually, veganism is highly associated with weight loss. But that doesn’t always have to be the case.
Recently my partner challenged me to bake him a delicious, high calorie and high protein vegan snack. He struggles to get a high dose of protein pre and post-workout without breaking the bank or reaching for traditional protein bars which are full of synthetic sugars, E numbers and animal products. Not to mention, he’s not a huge fan of the aftertaste you tend to get from whey protein.
Building lean muscle is a key part of his workout programme. He typically tries to eat around 150g of protein a day. But for someone who works 60 hours a week and commutes 90 miles a day, on-the-go, high protein vegan snacks are not an easy find. The vegan snacks in supermarkets tend to be on the expensive side as the demand for them is still growing. They also tend to lack that protein punch that’s so essential for a bodybuilding diet. It’s unfortunate, but in the meantime a home-baked solution is the answer.
My vegan protein flapjacks recipe ticks all the muscle-gaining boxes:
- high calorie
- full of protein
- easy to make
- delicious and easy to eat
What Makes These Vegan Protein Flapjacks So Great?
Flapjacks are great for baking in bulk. You can portion them in a variety of sizes which makes them ideal for meal prepping or even sharing, if you’re feeling generous.
For this batch, I added a mix of pumpkin seeds, almonds and raisins. But the great thing about flapjacks is that they are so versatile. Feel free to pick and mix your own favourite dried fruits, nuts and seeds.
You don’t need a whole kitchen full of ingredients or equipment to make these protein flapjacks and best of all, they only take 15 minutes to bake! I hope that you love them as much as we did.
- 125 g Oats
- 50 g Vanilla vegan protein powder
- 45 g Flaxseeds
- 1 Teaspoon cinnamon
- 150 g Nut butter I used crunchy peanut butter
- 100 g Maple syrup
- 80 g Coconut oil
- 1 Teaspoon vanilla
- 3 Tablespoons soya milk or other plant-based milk
- 100 g Nuts seeds and/or dried fruit
Preheat oven to 160°C/ Gas 3 and grease a 7 x 11 x 2" tray.
In a large bowl, mix together the oats, protein powder, flaxseeds and cinnamon.
Over a low heat, gently melt the nut butter, maple syrup, coconut oil and vanilla in a pot until smooth.
Pour the wet mixture over the dry mixture. Add the soya milk and mix thoroughly.
Add in your nuts, seeds and fruit and mix once again.
Scoop the sticky mixture into your baking tray and bake for 15 minutes until golden brown.
Leave to cool completely before cutting into squares.
Cover the tray of flapjacks with a dish towel after removing from the oven to retain more moisture.
Store in an airtight container, in a cool, dry place for up to 5 days.
Use a vanilla flavoured vegan protein powder for best results.