1.) Preheat oven to 160 Degrees C.
2.) Add vegan spread to a saucepan and melt on a low heat for 2-4 minutes. Once fully melted take off heat and mix porridge oats and muesli until all is covered.
3.) Mix together protein powder with almond milk with a fork until there are no lumps.
4.) Add all the remaining ingredients into a bowl with the sticky oats and mix thoroughly.
5.) On a lined baking tray, pour mixture evenly and bake for 15-20 minutes until golden around the edges.
6.) Leave to cool completely then divide the flapjack into 9 equal squares.
Note: The flapjack is best eaten within 48 hours of baking.
Makes 9 pieces of flapjack.
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