Main Course
High-Satiety Flapjacks
These are the kind of flapjacks that work a little harder for you. Made with wholegrain oats, chia and flaxseed for fibre and healthy fats, plus whey protein for an extra protein boost, they’re a satisfying snack that delivers on texture as well as taste. Rich, buttery and crisp around the edges, with just enough sweetness and an optional chocolate drizzle on top.
Why they’re high-satiety: oats, chia and flax bring fibre and texture, while the added whey provides protein — a combination designed to keep you feeling satisfied between meals.
For the best texture, don’t rush the cooling stage. The flapjacks will firm up considerably as they cool, giving you those neat, crunchy squares. Store in an airtight container for up to a week, or freeze individually for an easy grab-and-go snack.
For the best texture, don’t rush the cooling stage. The flapjacks will firm up considerably as they cool, giving you those neat, crunchy squares. Store in an airtight container for up to a week, or freeze individually for an easy grab-and-go snack.
Ingredients
- 450 g porridge oats
- 300 g butter
- 250 g soft brown sugar
- 2 tsp vanilla extract
- ½ tsp sea salt
- 40 g milled chia seeds
- 40 g milled flaxseed
- 1 scoop organic whey protein powder
- 120 g dark chocolate optional, for drizzling
Method
- Prepare the tin. Preheat the oven to 180°C (160°C fan). Line a 20 x 30cm baking tin with parchment paper.
- Make the base. Add the butter and brown sugar to a saucepan over a medium heat. Warm gently until the butter has melted and the sugar has dissolved. Stir through the vanilla and sea salt.
- Add the good stuff. Remove from the heat and stir in the oats, milled chia seeds, milled flaxseed and whey protein powder. Mix thoroughly until everything is evenly coated and combined.
- Press firmly. Tip the mixture into the prepared tin and press down very firmly, particularly into the corners. This helps the flapjacks hold together and gives you that satisfying, crunchy finish.
- Bake. Bake for 25 minutes, until golden around the edges and lightly golden on top.
- Cool completely. Leave the flapjacks to cool in the tin for at least 30 minutes, ideally up to an hour. Once firm, lift out, peel away the parchment and transfer to a wire rack.
- Finish with chocolate. If using, melt the chocolate gently and drizzle over the top. Allow to set before cutting into squares.
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