White's Oats


Vegan Protein Oat Flapjacks

  • 35 mins
  • Makes 16
  • 300g (3⅓ cups) White’s Organic Jumbo Oats
  • 100g (1 cup) protein powder
  • 5ml (1 tsp) ground cinnamon
  • 2.5ml (½ tsp) ground nutmeg
  • 225g (1 cup) peanut butter
  • 75ml (5 tbsp) date syrup
  • 10ml (2 tsp) vanilla extract
  • 22.5ml (1½ tbsp) peanut oil
  • 250ml (1 cup) plant-based milk
  • 30ml (2 tbsp) pumpkin seeds [optional]
  • 30ml (2 tbsp) dried cranberries [optional]
  1. Preheat the oven to 200°C/fan 180°C/390°F/gas mark 6.
  2. Grease a 30x20cm (12 x 8in) baking tin and set aside.
  3. Place the oats and protein powder in a large mixing bowl with cinnamon and nutmeg.
  4. Incorporate peanut butter, date syrup, vanilla extract and peanut oil with the dry mixture.
  5. Once the ingredients are well combined, add milk systematically and mix until an even consistency is formed.
  6. [Optional] Sprinkle the fruit and seeds on top before placing the tin in the oven.
  7. Tip the mixture into the baking tin and bake for 15 minutes or until golden brown.
  8. Remove from the oven and place on a cooling rack.
  9. Once cooled, slice into portions and enjoy!