- 1 can of Chickpeas, rinsed and drained
- 2 tsp Cinnamon
- 2 tsp Sucanat or Natural Sugar
- 1 1/2 cup Oatmeal
- 1 cup Whole Grain Cereal (like Brown Rice Krispies)
- 1 cup Dried Fruit (I used Sunmaid’s variety pack of “Fruit bits”)
- 1/2 cup Natural Peanut Butter
- 1/4 cup Agave
- 3 tbs Canola Oil
- 1 tbs Ground Flaxseed
Preheat the oven to 375 degrees.
Mix the ground flaxseed with 1/4 cup warm water, set aside to thicken.
Toss the chickpeas in the sucanat (sugar) and 1 tsp of the cinnamon. Bake for 10 minutes, stir around in the pan, then back for 10 more minutes. Add the oatmeal to the pan and bake for 5 more minutes, stirring the oatmeal once.
Stir together the peanut butter, honey, canola oil, and flax paste.
Combine the chickpeas, oatmeal, cereal, dried fruits, and remaining tsp of cinnamon.
Pour the wet ingredients over the dry and stir to combine.
Press the mixture into a greased pan. My 9×13 casserole dish was just a little too big, so go for an 8×8 if you have it. Really PRESS and PACK IN the mixture as hard as you can. Refrigerate until firm, then cut into 24 bars.
This recipe was inspired by The Sneaky Chef, by Missy Chase Lapine.
Read the blog post where this recipe originally appeared: Chickpea Granola Bars Recipe