Chickpea Blended Oat Bars

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5 from 6 votes

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www.theconsciousplantkitchen.com

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!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chickpea-blended-oat-bars/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Total Time40

Servings: bars

Calories: 264.8kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition