Easy vegan protein flapjacks with banana, oats and WAM Protein: 6 bars with around 11 g protein each. Plus a goji and sunflower seed variation.
Protein flapjacks are chewy oat bars made with mashed banana, oats, oat milk and protein powder, pressed into a tray, chilled and briefly baked. This recipe makes 6 bars with around 11 g of protein each and needs only 10 minutes of hands-on time. Below you’ll also find a goji and sunflower seed variation.
They’re great to make ahead: one tray gives you a snack for several days, whether for breakfast on the go or a bite before training.
Why you’ll love these flapjacks
- 10 minutes hands-on: mix, press, chill, bake.
- Around 11 g protein per bar.
- Chewy and moist: the banana keeps them soft inside.
- Meal-prep friendly: they keep for several days in the fridge.
Ingredients (6 bars)
- 1 ripe banana, mashed.
- 125 g oats (rolled or porridge oats).
- 60 g WAM Protein Banana Bread: Chocolate Hazelnut works too for a more chocolatey bar.
- 1 tsp cinnamon.
- 1 tbsp agave or maple syrup.
- 50 g dark chocolate chips (at least 70% cocoa).
- 125 ml oat milk: it looks like too little, but it’s enough – trust me.
Method
- Mix: stir the mashed banana, oats, WAM Protein, cinnamon, syrup and chocolate chips together in a large bowl. Add the oat milk and mix until everything starts to stick together.
- Press: line a small baking tray with baking paper and press the mixture down as firmly as you can. Tip: cover it with another sheet of baking paper and press down with the bottom of a glass if a spoon isn’t enough.
- Chill: put the tray in the fridge for at least an hour so the oats can soak up the liquid.
- Bake: bake at 180 °C for 12–15 minutes. Keep an eye on them – the top shouldn’t get too dark, or the bars dry out.
- Cool and slice: let them cool completely, drizzle with melted chocolate if you like, then cut into 6 bars.
Variation: goji & sunflower protein oat bars
For a fruity, nutty version, leave out the chocolate chips and cinnamon and use 60 g WAM Protein Pure Vanilla instead. Add 25 g dried goji berries (or other dried berries) and 25 g sunflower seeds (or chopped nuts), plus a little agave syrup if you like it sweeter. Mix, press, chill and bake exactly as above, then drizzle with dark chocolate if you feel like it. Each bar has around 12 g of protein.
More protein bars: salted peanut protein bars and no-bake vanilla coconut protein bars.
Why WAM Banana Bread works here
WAM Protein Banana Bread adds a warm banana-and-cinnamon flavour that turns simple oat bars into something that tastes like banana bread. With 60 g in the tray, it provides most of the protein. It’s sweetened with stevia instead of sucralose, so it’s fine to bake with. Here’s what happens to protein when you bake it.
FAQ
Why do I need to chill the flapjacks before baking?
Chilling gives the oats time to soak up the oat milk and banana. That’s what makes the bars hold together and stay moist after the short bake.
Why are my protein flapjacks crumbly?
Usually they weren’t pressed down firmly enough, or the banana wasn’t ripe enough. Press the mixture as hard as you can and use a very ripe, well-mashed banana.
How long do protein flapjacks keep?
In an airtight container in the fridge, they keep for up to 4–5 days. You can also freeze individual bars and thaw them as needed.
The takeaway
One tray, six bars, a few days of easy snacks. Start with the classic banana bread version, try goji and sunflower when you fancy a change, and let us know which one you prefer.
If you give this a try, we’d love to see it! Tag us @wam.fit on Instagram so we can share your creations.
