Chickpea Oat Bars
I’m always on the lookout for snacks that everyone will like. I feel like we have a good repertoire with our main meals, having 4-5 go-to meals to work with. It’s the in between that we struggle with the most.
My daughter and I are used to snacking on fruits and veggies, so having to cut out a majority of those, we are left with whatever I’m willing to cook. And because we are on such a limited diet, I try to find ways to add in extra nutrition and variety to our food. The fact that these are made with chickpeas is a wonderful bonus and helps to make the them extra filling.
I also have zero guilt letting my children eat them all day long.
Because, you know, CHICKPEAS.
The original recipe I was working from called these chickpea oat bars cookies. But the batter didn’t seem to hold together well enough and I figured a bar would be just as easy.
I wasn’t holding my breath, though, because I have had more than a few recipe fail me recently. I was so sure they wouldn’t work that I forgot to set a timer the first time I made them. (OOPS.) When everyone proclaimed them to be delicious, I knew I had to make them again to figure out what I actually did.
The things I do in the name of recipe development, I swear.
And in case you’re wondering, the chickpea oat bars make for great toddler snacks, special camp treats, and would be super easy to pop into a lunch box for a sweet (and healthier!) treat. They also make for great snacking all day long, as evidenced by the empty pan sitting on my countertop right now.
Chickpea Oat Bars
- 1 15-oz can chickpeas drained and rinsed
- 1 cup oat flour or 1 cup of rolled oats ground into a fine powder
- ½ cup brown sugar
- ¼ tsp vanilla extract
- ½ tsp salt
- 1 large egg
- ½ cup carob chips* optional
- Preheat oven to 350°F/180°C. Line a 7×11 glass baking dish with parchment paper and spray with safe oil.
- Combine all ingredients except carob chips into a food processor and blend until smooth. Fold in carob chips by hand.
- Pour batter into prepared baking dish and transfer to the oven. Cook for 30-35 minutes or until edges turn golden brown. Allow to cool completely before cutting into squares.