Race Day Chocolate Flapjacks

I'm currently in training for an ultra-marathon, and on the long runs, I need high energy, tasty treats to keep me going. I had a go at some chocolate flapjacks the other day and added a scoop of my favourite caramel protein powder (from the Myprotein True Whey selection) to the mixture. The result was pretty amazing! Not too sweet, with enough chew to feel like you were eating something (rather than just consuming electrolyte gels and Lucozade), but not so much as to cause issues whilst running. Plus with the porridge oats, they are a great source of slow release energy, and the sugar/chocolate gives the quick burst of energy you need to pep o

I filled my flapjacks with dark chocolate chips, but you could use desiccated coconut, dried fruit or nuts if you prefer.

Makes 24 small squares

Ingredients:

• 250g (1 cup) porridge oats
• 125g (2/3 cup) light soft brown sugar
• 3 tbsp golden syrup
• 1 scoop (around 30g) protein powder
• 125g (1/2 cup) butter/margarine
• Pinch of sea salt
• 100g (2/3 cup) dark chocolate chips
• 2 tbsp white chocolate chips

Method:

1. Preheat the oven to 200c (180c fan)/390f/gas mark 6. Lightly grease the base of a 20cm square cake tin (I used a silicone one, but any ovenproof dish should be fine), and line with baking parchment.

2. In a saucepan, melt together the brown sugar, golden syrup and butter/margarine. Once all of the butter has melted, set aside for 10 minutes to cool.

3. Pour the porridge oats, salt and protein powder into a mixing bowl and pour over the butter mixture. Use a wooden spoon to combine, until you have one sticky dough.

4. Pour in the dark chocolate chips and stir briefly to distribute.

5. Spoon the flapjack mixture into the cake tin and smooth out. I found this easiest using a metal fork - it'll be about 1/2 inch/ 1.5cm thick.

6. Sprinkle the top with the white chocolate chips. Bake for 12-15 minutes until it's a deep golden brown - due to the brown sugar and chocolate, it may look darker than your traditional flapjack.

7. Leave to cool, before turning out and slicing into squares.

8. Store in an airtight container.

9. Enjoy!