Protein Biscoff Flapjacks
Protein Biscoff Flapjacks are no bake, high protein oat bars made with vanilla protein powder, Greek yoghurt, honey and Biscoff spread. They are chewy, sweet and ideal for a macro-friendly snack or dessert.
Equipment
- 1 Mixing Bowl
- Microwave
- 1 Microwave Safe Bowl
- Baking paper
- Baking Tray
Ingredients
- 120 g Rolled Oats
- 40 g Blended Rolled Oats
- 2 scoops Vanilla Whey Protein Powder
- 1 pinch Salt
- 2 tbsp Semi Skimmed Milk (2% milk)
- 40 g Fat Free Greek Yoghurt
Sauce
- 60 g Smooth Biscoff Spread
- 30 g Honey
- 20 g Light Butter
Toppings
- 20 g Smooth Biscoff Spread
- 1 Lotus Biscu
Instructions
- Add the oats, blended oats or oat flour, vanilla protein powder and salt to a mixing bowl. Stir until evenly combined.
- Create the sauce and add the smooth Biscoff spread, honey and light butter to a small saucepan or microwave-safe bowl. Warm gently until melted and smooth.
- Pour the melted Biscoff mixture into the dry ingredients and mix well.
- Add the fat-free Greek yoghurt and milk, then stir until the mixture forms a thick, sticky flapjack dough.
- Press the mixture firmly into a lined baking tin, smoothing the top with a spoon or spatula.
- Melt the remaining Biscoff spread and drizzle or spread it over the top.
- Crush the Lotus biscuit and sprinkle it over the Biscoff topping.
- Chill in the fridge for at least 2-3 hours, or until firm enough to slice.
- Cut into 8 flapjacks, serve, and enjoy!
Notes
- Chill fully before slicing for the cleanest pieces.
- For a firmer texture, leave the flapjacks in the fridge overnight.
Nutrition
Calories: 189kcalCarbohydrates: 24gProtein: 10gFat: 6g