Hi Guys!
It’s Monday, and boy do I have a treat for you! Have you ever baked something and had it turn out so well that it just makes you kinda ridiculously happy? That’s how I feel about these. I feel like I’ve been in a little bit of a cooking rut lately, makings some things that are edible, some things that are good, but nothing GREAT. Well let me tell you, I’ve definitely busted out of that rut with these….and it brought a big smile to my face 🙂
Let’s back up…Over the weekend I whipped up some breakfast/snack bars using my new favorite ingredient- chickpea flour! I made a small batch because I wasn’t sure how they would turn out…but I loved them! You can’t tell there’s chickpea flour in them at all. I’m so excited to share them with you guys. I used my Pumpkin Oatmeal Bars as a starting point…but I wanted to make them healthier, and I didn’t have any pumpkin so I had to work around that.
These are gluten free as long as you use oats that are, and can easily be made vegan if you use a flax egg!
Healthy Breakfast Bars
Prep Time: 5 min
Cook Time: 20 min
Keywords: bake breakfast snack healthy vegetarian low-sodium banana chickpeas cranberry peanut butter
Ingredients (12 bars)
- 1 c garbanzo bean flour
- 1 c oats
- 1/2 c oat flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 2 Tbsp chia seeds
- 1/2 c natural peanut nutter
- 1/2 c brown rice syrup
- 2 egg whites
- 1 tsp vanilla
- 1 c mashed banana
- 1/2 c chocolate chips
- 1/2 c dried cranberries
Instructions
Mix wet ingredients in a medium-sized bowl.
Add dry ingredients and stir until combined.
Stir in the cranberries and chocolate chips.
Pour mixture into a greased 9 x 13 pan and bake at 375 degrees for 15 – 20 minutes.
These bars are moist and delicious and packed with protein and fiber! You can customize them by adding different kinds of dried fruit, leaving out the chocolate chips or you could try subbing pumpkin or applesauce for the mashed banana! Also, when I first tested these I made a quarter batch, so this recipe can easily be halved or quartered. They could also be baked in a variety of different sized pans to get your desired thickness.
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I plugged this recipe into sparkpeople because I was curious about the nutrition facts and look what popped out:
I was so pumped to see so much fiber and protein in them. The sugar is a little high, but some of it is natural from the banana, and if you left out the chocolate chips and used an unsweetened dried fruit instead of craisins it would be lower.
So there you have it. My new favorite morning snack 🙂
Today’s workout:
t’d been a while since I did a good tabata so I put one together that was all legs and by the end I was FEELIN THE BURN! One of my favs so far!
Enjoy!
–Lindsay–
umm these look amazing! Thanks for the recipe:)
I love when you post late at night because that’s when I usually catch up on my blog reading! haha.
These look sooo delicious. Since I’m trying to cut back on the number of store-bought, processed bars I eat, I’ve been looking for homemade bar inspiration. So, this is perfect!
I’m definitely going to try a vegan variation of these, subbing flaxseed for the egg whites. I can’t wait!
yummmm….making these!
These look SO tasty! Agreed with Emily – this is so much better than processed store-bought varieties. Gotta add garbanzo bean flour to my grocery list 🙂
This bar plus a cup of coffee would be breakfast perfection! And how can anyone leave out the chocolate chips?! That’s the best part!
Yep, these look fantastic! Garbanzo bean flour and brown rice syrup have been added to my grocery list!
Ohhhh great recipe! I’ve never tried chickpea flour — but now that I see how you used it here, I’m dying to give it a shot and to make these bars. Great nutritionals!!
Those sound like an amazing snack!! I think I might have to try them 🙂
these do look delicious! i love chickpea flour (have you made socca yet?!?) but i’ve never cooked with brown rice syrup even though i’ve seen you mention it quite a few times. i am adding it to my grocery list! i hope i can find it..
These look like a perfect breakfast. They’d be awesome with a cup of coffee post-workout. Love that fiber and protein count!
ANOTHER thing to do with my neglected garbanzo bean flour 🙂
Ahh these bars sound delish! 🙂 I love making stuff like this!
I have never tried chickpea flour but the ingredients look delish! Banana, PB and cranberries – yumm!
Those looks so delicious!!! I’ve never made a bar of any kind before, crazy huh? I think I should try it 🙂
YUM!! I love that you used garbanzo bean flour. I’m pretty much obsessed with it. 🙂
These look so good! Now, I just need to find chickpea flour :).
Would we be able to get the flour in Holand & Barret ?
Do you mind if I still use this for my roundup post? I was looking for a variety of ideas and these would be great 🙂 LMK
omg i would love it if you used them!!! 🙂
Love these! My breakfast routine needs an update and these might be just the change I’ve been looking for! Plus I’m intrigued by the garbanzo bean flour. Must give it a whirl.
Pinned! Looks so yum!
wow great fiber content 😀 nice job girl 😀 they look so heart, too!
I’m going to have to make these! Also.. sparkpeople? Will have to look into that!
yeah check it out. you can basically input your own recipe and it will tell you the nutritionals.
Awesome recipe! Do you think I could sub maple syrup or agave or honey for the brown rice syrup?
Definitely! I’ve made them with agave before!
I’m always looking for something new to crumble on my morning yogurt and cottage cheese bowl. Thanks for the recipe! 🙂
you’re welcome!
how long do they last for?
Ours last a week or so in the fridge