So this is my take on No Meat Athlete’s Chickpea Granola Bars. I personally like a granola bar that is no loaded in fat or sugar, is chewy but not sticky, so I made some adjustments and wanted to pass along my version of granola bars with a little extra protein. (Excuses the fuzzy picture)
2 c Cooked Chickpeas (cooked dried or canned beans work)
1/2 tsp Ground Nutmeg
1 1/2 tbsp Ground Cinnamon
1 1/2 c Oatmeal (separated)
2 tbsp Flax Seed Meal
1 c Whole Grain Cereal (like puffed brown rice, wheat, of kamut)
2/3 Dried Fruit
1/3 c Nuts
1/2 c Natural Nut Butter
1/4 c Agave
2 tbsp Maple Syrup (or more agave)
1/2 tsp Sea Salt
1 Banana (mashed)
- Preheat the oven to 350 degrees.
- Spread chickpeas out on a cookie sheet and bake for 15 minute. Halfway through the making time give the pan a shake.
- While the chickpeas bake slightly, in a medium size bowl mix the ground flax seed, nut butter, agave, maple syrup, and mashed banana.
- In a food processor or blender, blend 1/2 c of the oatmeal into flour.
- Then add the nutmeg, cinnamon, cereal, oatmeal flour and whole oats, fruit, and nuts to the liquid mixture.
- Once the time is up pulse the chickpeas in a blender or food processor until two-thirds of the way pulverized.
- Add into bowl and stir to combine while.
- Lightly grease a 9×9″ or 11×7″pan and press well.
- Bake for 12 minutes and allow to cool completely before cutting. Store bars in the refrigerator.
Yields: 10-16 bars (depending on your pan size and how the bars are cut)
Calories Per Bar: 191 / Total Fat: 6.9g / Protein: 7.7g / Carbs: 25.2g / Fiber: 4.9g / Sugar: 8.8g
Note: This is a rough estimate because ingredients vary in this recipe as well as how many bars you decide to cut.