A healthy gluten-free, dairy-free and nut-free granola bar, full of soft and chewy oat-ey goodness!

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We recently went on a camping trip (don’t ask – it was disaster after disaster, but overall we came out quite relaxed), and for the travelling snacks, we bought the kids some organic granola bars that didn’t require refrigeration, like so many of my favorite bars that I make.  Grant had one of these and challenged me to make a soft-baked oatmeal bar that didn’t require being kept in the fridge or freezer.  So, I went to it and the first time I tried something, it worked!  That never happens in reality, does it?

This recipe is adapted from so many different places, but it started out life as a no-sugar chocolate chip cookie pie from Chocolate Covered Katie but then I changed it around a little, taking out the chocolate (sob!) and a few other things, and adding a few other things in there as well.  I was pleasantly surprised … it was soft and chewy and yummy!  And Henry likes them too – haven’t told him the major ingredient is chickpeas/garbanzo beans yet!

Soft-baked oatmeal bars
Yields 12
Print
Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
175 calories
32 g
16 g
4 g
4 g
0 g
75 g
112 g
15 g
0 g
3 g
Nutrition Facts
Serving Size
75g
Yields
12
Amount Per Serving
Calories 175
Calories from Fat 37
% Daily Value *
Total Fat 4g
7%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 16mg
5%
Sodium 112mg
5%
Total Carbohydrates 32g
11%
Dietary Fiber 3g
11%
Sugars 15g
Protein 4g
Vitamin A
1%
Vitamin C
1%
Calcium
6%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 can chickpeas / garbanzo beans, drained (250g)
  2. 1 cup pitted dates (150g or about 9 Medjool dates)
  3. 2 tbs honey (20g)
  4. 1/3 cup almond milk (80g)
  5. 2 tbs vegetable oil (20g)
  6. 1 tsp vanilla extract
  7. 2 cups gluten-free rolled oats
  8. 1 tsp baking powder
  9. 1/2 tsp baking soda
  10. 1 egg
  11. 1 tsp cinnamon
  12. 1/2 cup raisins (50g)
  13. 1/2 cup cranberries (50g)
Instructions
  1. Preheat oven to 350F and prepare a 9 x 9 square baking pan.
  2. Place the chickpeas, dates, honey, milk and oil into a food processor and blend until completely smooth, or when there are no date pieces to be seen).
  3. In a separate bowl, combine the oats, baking powder, baking soda, egg, cinnamon and vanilla relatively well (doesn't have to be totally mixed).
  4. Add the chickpea mixture and combine well.
  5. Fold in the raisins and cranberries until evenly dispersed throughout.
  6. Pour into the prepared pan and bake for 40 mins.
  7. Let cool for at least 15 minutes before removing from pan and cool completely before cutting into rectangles.
beta
calories
175
fat
4g
protein
4g
carbs
32g
more
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