Cranberry & Date Vegan Flapjack Recipe

cranberry and date protein flapjack
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1.) Preheat oven to 160 Degrees C.

2.) Add vegan spread to a saucepan and melt on a low heat for 2-4 minutes. Once fully melted take off heat and mix porridge oats and muesli until all is covered.

3.) Mix together protein powder with almond milk with a fork until there are no lumps.

4.) Add all the remaining ingredients into a bowl with the sticky oats and mix thoroughly.

5.) On a lined baking tray, pour mixture evenly and bake for 15-20 minutes until golden around the edges.

6.) Leave to cool completely then divide the flapjack into 9 equal squares.

Note: The flapjack is best eaten within 48 hours of baking.

Makes 9 pieces of flapjack.


Try the recipe yourself! Post a picture of your creation to FacebookTwitter or Instagram @bulkpowders #bulkbakes

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MACROS (per flapjack)

Calories: 343.7 kcal

Protein: 6.5g

Carbs: 48.2g

Fats: 13.7g

Author: @GroundedRunner


185g Porridge Oats

115g Muesli

175g Vegan Spread

70g Dried Cranberries

130g Chopped Dates

125g Golden Syrup

25g Super Pea Protein Isolate

100ml Almond Milk