Ingredients
1 ½ cups mashed banana- equivalent to 3 large ripe bananas
1 can canned chickpeas - 15 ounces/ 425 gm ( 1 1/4 cups cooked chickpeas)
peanut butter 3/4 cup
vanilla essence 2 tsp
old fashioned oats 2 3/4 cups
chia seeds 2 tbsp OR 3 tbsp flax-meal
dark chocolate chips 1/2 cup
pumpkin seeds 1/2 cup
almonds 1/2 cup
Preparations
Preheat
the oven to 350°F (180°C). Line a 9-inch square pan with parchment
paper, making sure some pieces of parchment paper hang on the side to
easily remove the bar from the pan later. Slightly oil the pan with
cooking spray. Set aside.
Open the can of chickpea, drain it over a sieve, give a quick rinse and place in a large bowl.
Use
a potato masher to mash the chickpeas into tiny pieces – you can also
add them in a food processor and pulse a few times to break them apart.
Set aside.
Mash the ripe bananas, pack in measuring cups to get exactly 1 1/2 cups.
Place
the mashed bananas in a very large mixing bowl, add crushed chickpeas,
peanut butter, oats, vanilla extract, chia seeds, pumpkin seeds, chopped
almonds, and chocolate chips.
Stir the ingredients very well, pressing them together to form a sticky, thick batter.
Pour on the prepared baking pan, press evenly, and sprinkle extra chocolate chips on top for extra sweetness, if desired.
Bake the oat bars for 30-40 minutes at 350°F (180°C) until dry and golden on top and set.
Let
the pan cool down for 15 minutes, then lift the overhanging pieces of
parchment paper to release the oats onto a cooling rack.
Let it cool down completely for 1 hour before slicing into 12 bars.
Slice and serve on a plate for breakfast with mixed berries, a dollop of your favorite yogurt, or eat plain.
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