Recipe: Spiced Honey Flapjack Breakfast Sundae

We’ve been trying out some of the recipes from the Soulmatefood ‘Fitness Gourmet’ cookbook and we asked the guys if we could share one or two of our favourites. This protein-packed, sweet breakfast is up there. It can be prepared the night before and shoved in your gym bag as perfect post gym-session fuel. 



For the flapjack:
375g (1 cup) honey
375g (1⅔ cups) spreadable
light butter
600g (10½ cups) flaked oats
30g (1oz) unflavoured whey
protein (I use unflavoured whey from myprotein)
¾ tsp ground cinnamon
¾ tsp ground allspice

For the fruit:
1 small mango
2 figs
40g (¼ cup) blackberries
40g (¼ cup) blueberries

For the honeyed yoghurt: 
200g (scant 1 cup) Greek yogurt
2 tsp honey


  1. Preheat the oven to 160°C/325°F/gas mark 2½ and line a baking tray (cookie sheet) with baking parchment.
  2. Melt the honey and butter in a large pan on a low heat. Remove from the heat and then add the oats, whey protein and spices, and mix well with a wooden spoon. 
  3. Turn the mixture out onto the prepared baking tray (cookie sheet) and bake in a preheated oven for 20–25 minutes until golden brown.
  4. Remove from the oven and allow to cool.
  5. When cool, turn the flapjack out onto a chopping (cutting) board and divide into 15 pieces (each should weigh about 80g/3¼oz). One piece makes a portion for a snack. This flapjack keeps for a week in an airtight container.
  6. Next, prepare the fruit. Peel the mango, remove its stone and cut into small cubes. Quarter the figs.
    Make the honeyed yoghurt by mixing the yoghurt and honey together. 
  7. To assemble, cut 1 piece of flapjack into small bite-sized cubes. In 2 glasses, create various layers of yogurt, different fruits and flapjack, ending with the fig quarters.


Recipe extracted from Fitness Gourmet by Christian Coates, published by Jacqui Small

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