In the afternoons, I always crave something healthy but a tad sweet. Something with ample amounts of protein and natural ingredients, but something reminiscent of my days when I used to grab a chewy granola bar (or four). With a little experimentation, here is my take on a protein packed granola bar that takes no time to make. Play with ingredients to see what you like best (and don’t be afraid of the chickpeas—they work perfectly in this recipe).
Tools:
8″ x 8″ pan
2 medium/large bowls
Spoon
Cookie sheet
Strainer
Chef’s knife
Unbleached parchment paper (optional)
Ingredients:
Try to buy everything organic. Here’s why.
1 15 oz. can chickpeas, rinsed and drained (or soak and cook your own like this)
2 tsp ground cinnamon
2 tsp sucanat
1 1/2 cup oats (be sure to find gluten-free if you have a sensitivity)
1 cup whole grain cereal* (I used Cascadian Farms multi-grain squares)
1 cup dried fruit or vegan chocolate (I used chocolate in this recipe)
1/4 cup pumpkin seeds
1/2 cup natural peanut butter (or almond butter)
1/3 cup agave nectar or wild-harvested honey
3 tbsp cold-pressed virgin coconut oil
1 tbsp ground flax seed
1/4 cup pure warm water
*Be sure to choose gluten-free ingredients if you have a sensitivity and/or if you want to make this recipe gluten-free.
Let’s get started.
Preheat oven to 375°F.
Mix flax with the 1/4 cup warm water and set aside to let thicken.
Drain and rinse chickpeas in cold water, until all bubbles disappear.
In a bowl, toss chickpeas with sucanat and 1 tsp. cinnamon. Spread on a cookie sheet and bake for 10 minutes. Stir once and then bake for 10 more minutes.
Add oatmeal to cookie sheet and bake for 5 more minutes.
In a separate bowl, stir peanut butter, agave, oil and flax (if using coconut oil, warm it to room temperature until it melts).
Combine the oatmeal and chickpea mixture with cereal, fruit or chocolate and remaining cinnamon. (If you are adding chocolate, it will naturally melt from the heat of the oats and chickpeas.)
Pour wet ingredients into dry and stir to combine.
In an 8X8 inch greased (or parchment-lined for less oil) pan, press mixture firmly into it. Refrigerate until firm and cut into bars.
Enjoy!
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