A proper flapjack — chewy, golden, satisfying — that is also certified Low FODMAP, high protein and completely vegan. This is the snack That Protein was made for.
Why Flapjacks Work for IBS
Oats are one of the most IBS-friendly foods available. Rich in soluble fibre, they slow digestion, feed beneficial gut bacteria and help regulate bowel movement. Combined with certified Low FODMAP protein powder, these flapjacks become a genuinely functional snack — not just a treat.
Ingredients
- 200g rolled oats
- 3 scoops That Protein Blissful Raw Cacao (or Nutty Nutty PB for a peanut butter version)
- 80ml maple syrup
- 80g coconut oil, melted
- 2 tbsp smooth peanut butter
- 1 tbsp cacao nibs
- Pinch of sea salt
Instructions
- Preheat oven to 180°C and line a 20cm square tin with baking parchment.
- Mix oats and protein powder together in a large bowl.
- Warm maple syrup, coconut oil and peanut butter in a saucepan until melted and combined.
- Pour the wet mixture over the dry and stir until everything is coated.
- Press firmly into the tin. Scatter cacao nibs and sea salt on top.
- Bake for 18-20 minutes until golden at the edges but still slightly soft in the centre.
- Cool completely in the tin before cutting into 12 pieces.
| Protein | Makes | Prep | Bake | Dietary Info |
|---|---|---|---|---|
| 8g per flapjack | 12 pieces | 10 mins | 20 mins | Low FODMAP ✓ | Vegan ✓ | Dairy-Free ✓ |
Storage
Keep in an airtight container at room temperature for up to 5 days, or freeze individually wrapped for up to 3 months.
Variations
Peanut butter version: Use That Protein Nutty Nutty PB and add an extra tbsp of peanut butter.
Chocolate drizzle: Melt 50g dark chocolate and drizzle over cooled flapjacks before cutting.