Allergen Friendly Oatmeal Chocolate Chip Bars (Higher Protein)
These nutritious bars are great for a sweet healthy treat, whether that's an afterschool snack or a midday work option!
Ingredients
- 15.5 ounce can of chickpeas, drained
- ½ cup natural sunflower butter
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- ¾ cup rolled oats (certified gluten free if necessary)
- 1 scoop plant-based vanilla protein powder (scoop sizes can vary, aim for around ¼ to ⅓ cup total)
- ¼ tsp salt
- ½ cup allergen-friendly dark chocolate chips (i.e Enjoy Life)
- ¼ cup shredded coconut
Instructions
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Preheat the oven to 350 degrees F. Line an 8x8 pan with parchment paper (or grease the pan).
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In a small food processor bowl, combine the chickpeas, sunflower seed butter, maple syrup, and vanilla extract. Process for about 60 seconds, until creamy and well combined, scraping down the sides and processing again if needed.
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In a separate bowl, mix together the oats, protein powder, salt, chocolate chips, shredded coconut. Pour in the chickpea mixture and stir until combined.
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Spread the mixture evenly into the pan, pressing down gently to form one even layer. Bake in the oven at 350 degrees for 15 to 20 minutes, on until the top is lightly golden and no longer damp.
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Allow the pan to cool fully, then cut into nine squares. Store in the fridge and enjoy!
Recipe Notes
- Choose a protein powder that fits your needs and check ingredients. For example, some dairy-free powders may contain egg or soy. I use NOW's organic plant protein powder which is made from pea, pumpkin seed, and hemp protein.
- If the mixture looks too moist, you can add a little more oats or protein powder; if it looks too dry, add a little more sunflower seed butter and maple syrup.
- Other nut or seed butters can be substituted for sunflower seed butter.
Nutrition analysis (approximate per serving): 276 calories, 14.5 g fat, 240 mg sodium, 29.5 g carbohydrate, 5 g fiber, 13.5 g sugar, 9 g protein, Vitamin D: 0%, Calcium: 4%, Iron: 17%, Potassium: 6%, Magnesium: 21%