These Joe Wicks Protein Flapjacks are the opposite. They’re chewy, nutty, warm from the cinnamon, and — most importantly — they taste like something you actually want to eat, not just should.
They’re a bit of a kitchen regular in my house now. The first time I made them, I accidentally doubled the syrup and ended up with a sticky, gloriously sweet tray that we devoured in two days. Haven’t looked back.
This is the kind of recipe that lets you riff depending on what’s in your cupboard. Almond butter? Great. No brown sugar? Use coconut sugar or skip it. It’s a no-stress bake, and if you drizzle melted chocolate on top (which I do about 70% of the time), no one’s complaining.
Why You’ll Love It
- Hits that “sweet but smart” balance — actually satisfying
- One bowl, no faff, zero weird ingredients
- Customisable with whatever nut butter or protein you’ve got
- Tastes good even straight from the fridge
- Perfect for breakfast, post-run, or “just one more” after dinner
Ingredients
- 1¼ cups soy milk (or any milk you like — I’ve even used oat)
- ½ cup peanut butter (or almond, cashew, sunflower seed butter…)
- ¼ cup maple syrup (honey works too — I’ve swapped in date syrup once)
- 2 cups rolled or quick oats
- ½ cup protein powder (I use a vanilla pea protein, but whey works just fine)
- 2–4 tbsp brown sugar (optional, depending how sweet your protein powder is)
- 1 tsp ground cinnamon
Optional: Melted dark chocolate to finish — highly recommended.
How to Make Joe Wicks Protein Flapjacks
Heat your oven:
180°C / 350°F. Line an 8×8 inch tin with parchment (or give it a good grease if you’re out).
Mix the wet stuff first:
In a large bowl, stir together the peanut butter, maple syrup, and milk. I usually give it a whisk so it blends smooth — less elbow work later.
Add the dry bits:
Tip in the oats, protein powder, cinnamon, and sugar. Mix until it turns thick and sticky — it should hold together when pressed.
Batter in, flatten out:
Scoop it all into your tin, flatten gently with the back of a spoon. Don’t press too hard or you’ll end up with bricks.
Bake it:
Bake for about 20–25 minutes, or until the top starts to turn golden. It might feel soft — that’s okay. It’ll firm as it cools.
Cool completely:
Let it cool in the tin before slicing. If you’re doing the chocolate drizzle, melt your chocolate while it cools and drizzle generously before cutting.
Common Mistakes and How to Dodge Them
They won’t hold together?
Try adding a bit of oat flour, or blitz the oats in a food processor first. Helps the batter bind without being too wet.
Came out dry and cakey?
Protein powder can be sneaky — some absorb more liquid than others. Add an extra splash of milk next time if needed.
Crumbling at the edges?
It happens if the batter’s too dry, or if you slice too soon. Let them cool — I know, I know, it’s hard.
Too sweet? Not sweet enough?
Taste before baking! Seriously, the mix is safe to nibble and you’ll know if it needs a touch more syrup or cinnamon.
Storage and Reheating
Room temp:
Keep in a sealed container for 4–5 days. (They rarely last that long, though.)
Fridge:
Great chilled — especially if you like a firmer flapjack.
Freezer:
Wrap individually in parchment or cling film. Freeze up to 3 months. Defrost on the counter or warm gently in the oven.
To reheat:
- Oven: 190°C (375°F) for 10 minutes
- Microwave: 75–90 seconds on high — warm and soft, perfect with coffee
Frequently Asked Questions
Q: Mine fell apart — what gives?
A: Try blending a bit of the oats or adding a tablespoon of flaxseed or oat flour. Also let them cool fully before slicing.
Q: What if I hate peanut butter?
A: Almond butter is amazing here. Or tahini for something different. Even sunflower seed butter if you’re nut-free.
Q: Can I use flavoured protein powder?
A: Yep — just watch the sweetness. Vanilla works beautifully. Chocolate is a vibe too, especially with chocolate drizzle.
Q: Can I eat these for breakfast?
A: Absolutely. They’re more balanced than most granola bars, and way cheaper than protein snacks from the shop.
Nutrition Facts (Per Serving – Approx.)
- Calories: 229 kcal
- Fat: 10.8g
- Saturated fat: 5g
- Sodium: 0.3mg
- Carbohydrates: 23.2g
- Net carbs: 21.5g
- Fiber: 1.6g
- Sugar: 13.1g
- Protein: 9.2g
Try More Joe Wicks Recipes:
Joe Wicks Protein Flapjacks Recipe
Description
Protein Flapjacks by Joe Wicks are a quick, simple blend of oats, peanut butter, soy milk, and protein powder — chewy, lightly sweet, and ready in half an hour.
Ingredients
Instructions
- Preheat oven to 180°C (350°F). Line or grease an 8×8″ baking tin.
- In a bowl, whisk together the milk, peanut butter, and maple syrup.
- Stir in oats, protein powder, cinnamon, and sugar. Mix until thick.
- Press evenly into the baking tin.
- Bake for 20–25 minutes until golden.
- Cool completely before cutting.
- Optional: Drizzle with melted chocolate once cooled.
Notes
- Adjust sweetness based on your protein powder.
- Let cool fully for best texture.
- Drizzle with dark chocolate for a treat that still feels healthy.