These vegan and gluten free breakfast bars let you feel like you're having dessert for breakfast! They're an easy, portable option to have for busy mornings! Great for meal prep!
Course Breakfast
Cuisine American
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 9
Calories 153.6kcal
Author FoodFaithFitness
Ingredients
For the base:
3/4CupVery ripe banana, mashed180g
2 1/2TbspCoconut sugar
1tspRaw apple cider vinegar
1/2CupGluten free rolled, old-fashioned oats(50g) (Gluten free if needed)
5TbspPowdered peanut butter
1/4CupOat flour (click to see how to make it yourself!)(26g) (Gluten free if needed)
2TbspCocoa powder
1/2tspBaking soda
1/8tspSalt
For the cookie dough top:
2/3CupSkinned chickpeas(110g or about 1/2 a can) *
3TbspPowdered peanut butter
2TbspAgave
2TbspVery ripe banana, mashed
1TbspPeanut butter
3/4tspVanilla extract
Pinch of salt
Pinch of baking soda
1 1/2TbspMini, dairy-free chocolate chips+ additional for sprinkling (optional)
Instructions
Preheat your oven to 350 degrees and rub an 8x8 inch pan with coconut oil.
In a large bowl, using an electric hand mixer, beat together the banana, coconut sugar and apple cider vinegar and until well mixed.
Add in the oats, powdered peanut butter, oat flour, cocoa, baking soda and salt and stir until well mixed. Spread the mixture evenly into the bottom of the pan and set aside.
If you haven't already, remove the skins from the chickpeas by gently rubbing them between your fingers and peeling off the papery thin skin that lifts up. Add the skinned chickpeas into a SMALL food processor (mine is 3 cups.)
Add in all the remaining ingredients, up to the chocolate chips, and blend until smooth and creamy. You'll need to stop and scrape down the sides every so often. Transfer to a small bowl and stir in the chocolate chips.
Gently spread the cookie dough evenly on top of the oatmeal base until it's fully covered. Sprinkle with extra chocolate chips, if desired.
Bake until the edges are lightly golden brown, begin to pull away from the sides and a tooth pick inserted in the center comes out clean, about 17-18 minutes.
Let cool COMPLETELY in the pan before slicing.
Once cool, slice and DEVOUR
Notes
*Measurement is for chickpeas after removing the skin.