Flourless Oatmeal Bars
- Nonstick cooking spray
- 1 can (15-16 oz or 398 mL) chickpeas, drained and rinsed
- 2 eggs
- 1/2 cup (125 mL) reduced-fat creamy peanut butter
- 1 tsp (5 mL) vanilla extract
- 2/3 cup (150 mL) white chocolate morsels, divided
- 1/2 cup (125 mL) quick cooking oats
- 1/3 cup (75 mL) dried cranberries
- 1/3 cup (75 mL) packed brown sugar
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
Preheat oven to 350°F (180°C). Lightly spray the wells of a Brownie Pan with nonstick cooking spray.
Place chickpeas and eggs in the Manual Food Processor and process until they’re well blended (mixture will not be smooth, see cook’s tips).
Carefully remove the blade from the processor bowl, and transfer the chickpea mixture to a Classic Batter Bowl. Add the peanut butter and vanilla, then mix well with a Small Mix ‘N Scraper®. Add ⅓ cup (75 mL) of the morsels, oats, cranberries, brown sugar, baking soda, and salt. Mix until combined.
Using a Medium Scoop, divide the mixture evenly into the wells of the pan. Gently spread the mixture with the back of the Scoop. Bake for 16–18 minutes or until a wooden pick inserted in the centers comes out clean.
Place the remaining ⅓-cup (75-mL) morsels in a 1-cup (250-mL) Prep Bowl and microwave on HIGH for 1 minute, stirring every 15 seconds or until melted. Transfer the morsels to a small resealable plastic bag (see cook’s tips).
Move the pan from oven to the Stackable Cooling Rack, and let cool for 5 minutes. Trim a small corner off the bag, and drizzle chocolate evenly over the tops of the bars. Serve with Mini Nylon Serving Spatula.
- 12 servings
Nutrients per serving: