Chickpea Blended Oat Bars (9.5g Protein, Egg-Free, Dairy-Free)

These Chickpea Blended Oat Bars are simple, egg-free, dairy-free breakfast bars rich in natural protein without using protein powder. They bring over 7 grams of fiber and 9.5 grams of protein per slice!

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Chickpea Blended Oat Bars

These Chickpea Blended Oat Bars are simple, egg-free, dairy-free breakfast bars rich in natural protein without using protein powder. They bring over 7 grams of fiber and 9.5 grams of protein per slice!

5 from 2 votes

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Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Course: Breakfast

Cuisine: American

Servings: 9 bars

Calories: 264.8 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup Medjool Dates - pitted, equivalent to 155g/5.5oz (note 1)
• ▢ 1 ½ cups Warm Almond Milk - (note 2)
• ▢ 1 can Chickpeas - 15 ounces / 425g can drained, rinsed (note 3)
• ▢ ⅓ cup Peanut Butter - (note 4)
• ▢ ⅓ cup Maple Syrup - (note 5)
• ▢ 2 cups Rolled Oats - (note 6)
• ▢ 2 tablespoons Flaxmeal - (note 7)
• ▢ 2 teaspoon Baking Powder
• ▢ ½ cup Blueberries - to decorate

Instructions

• Preheat the oven to 350°F (180°C). Line a 9-inch pan with parchment paper. Lightly oil with cooking oil spray. Set aside.
• Place the pitted dates in a glass bowl and cover them with warm almond milk. Place a plate on top of the bowl. Set aside 10 minutes.
• Meanwhile, drain a can of chickpeas, and place in a high-speed blender with peanut butter, maple syrup, oats, flaxmeal, and pour the entire bowl of soaked date + milk as well.
• Blend on high speed until smooth, add baking powder to the jug, and stir with a rubber spatula.
• Pour the batter into the prepared pan, and sprinkle blueberries on top.
• Bake on the center rack of the oven for 30-35 minutes at 350°F (180°C) until golden brown, and a toothpick inserted in the center comes out with a few crumbs.
• Serve lukewarm with a dollop of coconut yogurt, extra berries, or chopped nuts.

Notes

Note 1: Any date varieties work; make sure you measure other varieties in weight, pitted.

Note 2: Or any milk you like, oat, soy, or coconut.

Note 3: Or cooked raw chickpeas. Measure the same amount of cooked chickpeas in weight.

Note 4: Or almond butter, cashew butter. For a nut-free option, use sunflower seed butter.

Note 5: Or any liquid sweetener like agave syrup or coconut nectar.

Note 6: Use gluten-free certified oats if needed.

Note 7: This acts as a binder, don’t remove, you can swap for ground chia seeds.

Storage: Store in the fridge in an airtight cake box for up to 4 days. Freeze them for up to 1 month. Thaw the day before in the fridge. Eat cold or lukewarm, microwave a little before serving.

Protein Boost: Serve with high-protein soy yogurt and a pinch of hemp seeds.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1bar | Calories: 264.8kcal | Carbohydrates: 40.9g | Protein: 9.5g | Fat: 8.5g | Saturated Fat: 1.4g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 3.5g | Sodium: 155.1mg | Potassium: 384.2mg | Fiber: 7.5g | Sugar: 14.8g | Vitamin A: 37.1IU | Vitamin C: 0.6mg | Calcium: 154.7mg | Iron: 2.6mg | Magnesium: 78.9mg | Phosphorus: 224.9mg | Zinc: 1.8mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Medjool Dates – These add natural sweetness and a sticky texture that binds the bars together. Dried figs or apricots soaked in hot water work well here too.
• Warm Almond Milk – This softens the dates and helps the blender process the heavy ingredients smoothly. Any dairy-free milk works, such as soy milk, oat milk, or coconut milk.
• Chickpeas – These form the protein-rich base of the batter and create a fudgy texture without adding a strong bean flavor. White beans like cannellini beans or navy beans also work perfectly.
• Peanut Butter – This adds creaminess, healthy fats, and a nutty flavor that helps mask the chickpeas. Almond butter, cashew butter, or sunflower seed butter for a nut-free version are great swaps.
• Maple Syrup – This adds extra sweetness and moisture to the bars. Agave syrup, brown rice syrup, or coconut nectar work just as well.
• Rolled Oats – These provide fiber and structure to the batter once blended. Quick oats or gluten-free certified oats are fine to use here.
• Flaxmeal – This acts as an egg replacement to bind the ingredients so the bars don’t crumble. Ground chia seeds work in the exact same way.
• Baking Powder – This gives the bars a little lift and lightness, so they aren’t too heavy or dense.

How to Make Chickpea Blended Oat Bars (in Pictures)

Carine’s Baking Tips

Let me share a few more tips for a perfect bar.

• Customize the Toppings – You can easily swap the blueberries for chocolate chips, raspberries, blackberries, or even chopped nuts if you prefer a bit of crunch.
• Texture Expectations – These bars come out soft and dense, very similar to blended baked oats, but they are firm enough to hold and eat on the go.
• Serving Suggestions – I find these taste amazing served lukewarm on a plate with a scoop of coconut yogurt, extra fresh berries, or some chopped nuts on top.

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