Cook Time 20-25 mins
Serves 2 (flapjack makes 15 portions)
See bottom of recipe for low and high carb options
375g grass fed butter
600g flaked oats
30g whey protein (ideally unflavoured)
1 teaspoon cinnamon
1 teaspoon allspice
1 small mango
200g Greek Yoghurt
2 teaspoons honey
Preheat the oven to 160C and line a baking tray with greaseproof paper. Melt the honey and butter in a large pan on low heat, remove from the heat and add the oats, protein and spices mixing well together. Spoon on to the tray and bake for 20-25mins until golden brown.
Once cooked and cooled, cut in to 15 pieces. Each piece is one serving, and the rest can keep in some decent Tupperware for over a week!
To prepare the fruit, peel the mango and remove the stone, chopping in to small pieces. Click here for a guide to dicing mangos. Also quarter the figs. Mix the honey and yoghurt together.
Finally, to layer, chop up a piece of flapjack into smaller pieces and layer in various combinations, topping with the figs!
Low Carb Option: Serve with 15g pecans instead of the flapjack
High Carb Option: Divide the flapjack into 10 servings and add 15g of dried fruit to the dish