Flourless Oatmeal Bars
(Published by Pampered Chef)
1 can (15-16 oz or 398 mL) chickpeas, drained and rinsed
½ cup (125 mL) reduced-fat creamy peanut butter
1 tsp (5 mL) vanilla extract
⅔ cup (150 mL) white chocolate morsels, divided
½ cup (125 mL) quick-cooking oats
⅓ cup (75 mL) dried cranberries
⅓ cup (75 mL) packed brown sugar
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
Preheat the 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.
Carefully remove the blade from the processor bowl, and transfer the chickpea mixture to the 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 Small 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 the 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.
Calories 190, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 16 g, Protein 6 g
To fill the plastic bag with melted chocolate, place a small resealable plastic bag over the rim of the Mini Measure-All® Cup with one corner pointing into the cup. Pour melted chocolate into the bag. Remove bag and twist top.
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