• Tracey Raye

Cherry & Walnut Protein Flapjack

Updated: Jan 31, 2020

Sometimes you just need a delicious flapjack in your life. Whether I eat these for breakfast, as a pre-workout snack or a little treat with a cup of tea – they keep me feeling satisfied and energised, without weighing me down like a traditional flapjack.

Usually, if I am snacking, it’s because I am extra busy or active throughout the day so it was important for me to make these a super nutrient dense treat, with plenty of healthy fats and protein to keep me focused. If you don’t want to use protein powder, you can simply add 1/3 cup cacao powder and 3 tbsp hemp seeds instead of 1. I used dried cherries as that’s what I had in the cupboard, however you could just as easily use cranberries, raisins or chopped dates.


  • 1.5 cups rolled oats

  • ½ cup pea protein (I used Vega all-in-one chocolate)

  • ½ tsp salt

  • ½ cup peanut or almond butter

  • 1/3-1/2 cup maple syrup

  • 1 tbsp coconut oil

  • 1/3 cup plant-based milk

  • 2 tsp vanilla extract

  • 1/3 cup dried black cherries

  • 1/3 cup chopped walnuts

  • 1 tbsp shelled hempseed

  • 2 tsp ground cinnamon (optional)


  1. Preheat the oven to 180c and line an 8-inch square baking tray with parchment paper.

  2. Add nut butter, maple syrup, salt, vanilla, milk and coconut oil to a pan and whisk gently over a medium heat until combined.

  3. In a large bowl, add all of your dry ingredients. Create a well in the middle of your dry ingredients and pour in your nut butter mixture. Fold together until well combined.

  4. Pour mixture into your baking tray and smooth evenly, filling all the corners of the tin. Bake for 20-25mins until golden brown.

  5. Allow to cool for 10-15mins.

  6. Once cooled, cut into bars and enjoy! Freeze any extra in a lunchbox for use later!

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