3 small ripe bananas 60g nut butter of your choice 20g cocoa powder 60g coconut oil, melted 250g oats (use gluten free if preferred) 30g chocolate or vanilla flavour whey or rice protein powder
20g desiccated coconut 30g raisins 25g dark chocolate (minimum 75% cocoa), cut into chunks
Method:
Preheat oven to 180 ̊C/350 ̊F. Line the base of a 15x15cm baking tin with baking paper. Mash the bananas in a bowl until smooth. Stir in the nut butter and cocoa powder. Add the melted coconut oil and stir well.Add the oats and stir well. Add the remaining ingredients and stir until well combined. Spoon the mixture into the tin and spread evenly with a spatula. Bake for 25-30 minutes, or until firm. Cut into 16 pieces. Serve.
Store any leftovers in an airtight container for up to 4 days or freeze on same day.
Per flapjack:
169 calories
9g fat 17g carbs
5g protein
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