Healthy Breakfast Bars

1 ½ cups Mashed Banana (equivalent to 3 large ripe bananas)

1 can Canned Chickpeas (drained, rinsed (note 1) (15 ounce can/425g))

¾ cup Peanut Butter ((note 2))

2 teaspoons Vanilla Extract

2 ¾ cups Old-Fashioned Rolled Oats ((note 3))

2 tablespoons Chia Seeds ((note 4))

½ cup Dark Chocolate Chips ((note 5))

½ cup Pumpkin Seeds ((note 6))

½ cup Almonds ((note 7))

Preheat the oven to 350°F (180°C). Line a 9-inch square pan with parchment paper, making sure some pieces of parchment paper hang on the side to easily remove the bar from the pan later. Slightly oil the pan with cooking spray. Set aside.
Open the can of chickpea, drain it over a sieve, give a quick rinse and place in a large bowl.
Use a potato masher to mash the chickpeas into tiny pieces - you can also add them in a food processor and pulse a few times to break them apart. Set aside.
Mash the ripe bananas, pack in measuring cups to get exactly 1 ½ cups.
Place the mashed bananas in a very large mixing bowl, add crushed chickpeas, peanut butter, oats, chia seeds, pumpkin seeds, chopped almonds, and chocolate chips.
Stir the ingredients very well, pressing them together to form a sticky, thick batter.
Pour on the prepared baking pan, press evenly, and sprinkle extra chocolate chips on top for extra sweetness, if desired.
Bake the oat bars for 30-40 minutes at 350°F (180°C) until dry and golden on top and set.
Let the pan cool down for 15 minutes, then lift the overhanging pieces of parchment paper to release the oats onto a cooling rack.
Let it cool down completely for 1 hour before slicing into 12 bars.
Slice and serve on a plate for breakfast with mixed berries, a dollop of your favorite yogurt, or eat plain.

Course🥞Breakfast

Diets🌱Vegan...

Category🍿Snack

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m