Chickpea Oatmeal Bars

Packed with the protein power of chickpeas, hearty oats and a yummy chocolate peanut butter topper, these bars are the perfect snack or dessert for the whole family!

Course Baking & Dessert, Cook with Meg recipes, Snack

Key Ingredient Chickpeas

Dietary Need Vegetarian

Prep Time 45

Cook Time 23

Total Time 1 8

Servings bars

Calories 185

Ingredients

For the Bars

1 1/2 cups (375 mL) cooked chickpeas drained & rinsed (see tips)
1 Tbsp (15 mL) water
1 cup 250 mL oats see tips
1/3 cup (75 mL) maple syrup or honey
1/4 cup (60 mL) nut butter see tips
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt

For the Topper

1 cup 250 mL chocolate chips semi-sweet, milk or dark
2 Tbsp (30 mL) peanut butter, coconut oil, or butter see tips

Instructions

Preheat oven to 350°F (175°C). Line a 9x9 inch (23x23 cm) baking dish with parchment paper or lightly grease it.
In a medium bowl or in a food processor, mash or lightly pulse the chickpeas and water to form a chunky mixture. We don't want a paste.
Add oats, maple syrup, nut butter, vanilla, cinnamon, baking powder, and salt one at a time, mixing well after each addition. Mix until well combined.
Spread the batter evenly into the prepared baking dish and bake for 20–25 minutes, or until the edges are golden and the center is set.
While bars are baking, make the chocolate topper. Place chocolate chips and peanut butter (or coconut oil or butter) in a microwave safe bowl. Microwave on high in 30 second bursts, stirring after each 30 seconds until chocolate is melted and mixture is smooth. See tips below if using a double boiler.
When chickpea oatmeal bars are cooked and cooled for at least 5 minutes, pour the melted chocolate mixture over the bars and smooth it out with a spatula.
Let the chocolate layer set at room temperature or speed up the process by chilling the bars in the refrigerator for at least 30 minutes.
Slice into squares or bars and serve.

tips

A 19 oz (540 mL) can of chickpeas, drained and rinsed yields 2 cups (500 mL) cooked chickpeas. Use leftover chickpeas as a salad topper, add to soups and stews, or put in an airtight container or freezer bag and freeze for up to 3 months.
Rolled, old fashioned or quick oats will work in this recipe!
Nut butters include peanut, almond, or sunflower seed butter.
For the topper, you can make it a chocolate peanut butter layer by using peanut butter, but if you prefer just chocolate, use coconut oil or butter instead.
If using a double boiler to make the chocolate topper,
Place a heatproof bowl over a saucepan with a couple of inches of simmering water. Make sure the bottom of the bowl doesn’t touch the water.
Add chocolate chips and peanut butter (or coconut oil or butter) to the bowl.
Stir constantly with a spatula until the chocolate is fully melted and smooth.

Nutrition