No-bake high protein flapjacks (vegan + gluten-free)


Not to be confused with the boy called Flapjack who was raised by whales and went to an island made entirely of candy. That actually sounds way more fun than this version of flapjack!


I was engaged in a food-oriented conversation with an American friend whilst in South Carolina and flapjacks cropped up during our cereal talk. We in Europe are seen as crazy MOFOs by the Americans for our consumption of raw oats in the form of muesli! For any Americans out there, this is my advice: try some muesli, especially the varieties containing chocolate chunks or cornflake bits- you haven’t lived until you do!


Apparently, the restaurant in which we were seated made some darn good flapjacks so inevitably, they were included in my order. However, when my order I arrived I informed the waitress that I had received the wrong dish. When she approached our table to eagerly remove my plate, my friend stopped her and told me there was nothing incorrect about my plate of food. I exclaimed that I had ordered flapjacks, but instead received a pile of stout pancakes drenched in maple syrup…that was when we both came to the realisation that flapjacks were not interpreted the same in America as they were in England.


In America, flapjacks are in fact small, fat pancakes drizzled with maple syrup. In England, flapjacks are baked oats. Both very different from the other. The only thing they share in common is their carb-heavy nature. However, both are equally delicious so having a plate of pancakes put in front of me rather than sugary oat bars was just as delightful.


This recipe is cool because you get the same satisfaction from eating the flapjack without the necessary baking. If you’re American however and it freaks you out then I won’t be offended if you’d rather bake yours! But give the raw ones a chance.


Serving size:

Makes 16 squares


  • 200g oats
  • 2tbsp apple sauce
  • 30g sunflower seeds
  • 30g linseeds
  • 30g pumpkin seeds
  • 30g cashews
  • 30g almonds
  • 30g walnuts
  • 50g dried cranberries
  • 2tbsp peanut butter
  • 65ml maple syrup
  • 3tbsp coconut oil



  1. Place all ingredients in a large bowl and work together until combined.
  2. Place into a tin and refrigerate for at least 3 hours before cutting into squares.

Enjoy either as breakfast on-the-go, a quick snack or as a healthy dessert.

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