Chewy Chocolate Protein Flapjacks

Ingredients: The ingredient amounts are for twelve servings.

• Porridge Oats 175g or 6.2oz
• Milk Chocolate 170g or 6oz
• Peanut Butter 90g or 3.2oz
• Honey 75g or 2.6oz
• Greek Yoghurt 70g or 2.5oz
• Whey Protein 65g or 2.3oz, Vanilla
• Coconut Oil 10g or 0.35oz

Instructions:

In a large mixing bowl, combine the rolled oats and protein powder. Stir until
evenly distributed.

Place the smooth peanut butter in a large microwave-safe bowl. Heat in the
microwave for around 20 seconds until runny and loose. Add the maple syrup (or
honey) and Greek yogurt to the warmed peanut butter. Stir until completely
smooth and well combined.

Tip the dry oat mixture into the bowl with the wet ingredients. Mix thoroughly until a
sticky dough forms — you may find it easiest to use your hands. The mixture
should be sticky enough to hold together but not stick excessively to your hands.
Line a 20 x 12 cm (8 x 5 inch) dish with parchment paper. Transfer the flapjack
mixture into the dish and press it down firmly and evenly with the back of a spoon
or your fingertips.

Place the chopped milk chocolate and coconut oil in a microwave-safe bowl. Melt
in 20-second bursts, stirring between each, until smooth and runny. Pour the
melted chocolate over the flapjack base, tilting the dish gently to spread it evenly
into all corners.

Transfer the dish to the fridge and refrigerate for at least 2 hours, or until the
chocolate is fully set and the base is firm. Once set, lift the flapjack out using the
parchment paper, place on a cutting board, and slice into 12 even bars.