Black Bomber protein flapjacks

Name: Black Bomber protein flapjacks
Total time: 45 min
Yield: 12
Ingredients: 70g butter; 3 tbsp runny honey; 180g porridge oats; 50g pumpkin seeds; 30g sunflower seeds; 50g raisins; 50g chopped apricot; 50g chopped walnuts; 1 courgette, grated; 150g Black Bomber cheese, grated; 1 egg & 1 egg yolk, beaten

45 Mins
12 People

Ingredients:

70g butter
3 tbsp runny honey
180g porridge oats
50g pumpkin seeds
30g sunflower seeds
50g raisins
50g chopped apricot
50g chopped walnuts
1 courgette, grated
150g Black Bomber cheese, grated
1 egg & 1 egg yolk, beaten

Power through your day with these high protein flapjacks, packed with oats, seeds, nuts, dried fruit and our demandingly moreish extra mature Cheddar. Once you’ve made a batch, store them in an airtight container to keep them fresh all week long.

METHOD

Preheat the oven to 180C.
Melt the butter and honey.
Stir in the oats, seeds, raisins, apricots, chopped walnuts, grated courgette, grated cheese and beaten egg. Mix thoroughly until all ingredients are combined.
Spoon into a greased and lined 11” x 7” cake or baking tray and press down to smooth.
Bake in the oven for 25-30 minutes, or until golden brown.
Allow to cool in the tin and then mark into bars or squares.
Store in an airtight tin or container for up to 1 week.

If you enjoyed making this high protein flapjack recipe, then why not explore our other ideas for grab-and-go snacks? Our cubed cheese snack box is ideal for fuelling up on a busy day out.