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Cookie Dough Oatmeal Breakfast Bars [Vegan, Gluten-Free]

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Everyone wants cookies for breakfast and these bars let you do just that while still feeling like an adult. These bars are designed to give you all the nutrients you need to start your day with all of the flavors of delicious cookie dough. Finally, you can have the best of both worlds in bar-form.

Cookie Dough Oatmeal Breakfast Bars [Vegan, Gluten-Free]

Ingredients

For the Base:

  • 3/4 cup banana, mashed
  • 2 1/2 tablespoons coconut sugar
  • 1 teaspoon apple cider vinegar
  • 1/2 cup gluten-free rolled oats
  • 5 tablespoons powdered peanut butter
  • 1/4 cup oat flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt

For the Cookie Dough Topping:

  • 2/3 cup chickpeas, skinned
  • 3 tablespoons powdered peanut butter
  • 2 tablespoons agave
  • 2 tablespoons banana, mashed
  • 1 tablespoon peanut butter
  • 3/4 teaspoon vanilla extract
  • A pinch of salt
  • A pinch of baking soda
  • 1 1/2 tablespoons vegan chocolate chips

Preparation

  1. Preheat your oven to 350°F and rub an 8×8-inch pan with coconut oil.
  2. In a large bowl, using an electric hand mixer, beat together the banana, coconut sugar, and agave until they’re well mixed.
  3. Add in the oats, powdered peanut butter, oat flour, cocoa, baking soda, and salt and stir until everything is well mixed.
  4. Spread the mixture evenly into the bottom of the pan and set it aside.
  5. If you haven’t already, remove the skins from the chickpeas by gently rubbing them between your fingers and peeling off the papery thin skin that lifts up.
  6. Add the skinned chickpeas into a small food processor.
  7. Add in all the remaining ingredients, up to the chocolate chips, and blend them until they’re smooth and creamy. You’ll need to stop and scrape down the sides every so often.
  8. Transfer this to a small bowl and stir in the chocolate chips.
  9. Gently spread the cookie dough evenly on top of the oatmeal base until it’s fully covered.
  10. Sprinkle it with extra chocolate chips.
  11. Bake it until the edges are lightly golden brown, about 17-18 minutes.
  12. Let them cool in the pan before slicing.

Nutritional Information

Total Calories: 1449 | Total Carbs: 255 g | Total Fat: 37 g | Total Protein: 60 g | Total Sodium: 1505 g | Total Sugar: 100 g

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AUTHOR & RECIPE DETAILS


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Over-the-top dinners and desserts that are deceptively easy to make. Taylor is the blogger, recipe developer, photographer and general mess maker behind the blog Food Faith Fitness. Her blog aims to show that eating healthfully does not have to break the bank or equal bland and boring! It can be easy to make and totally delicious. Taylor believes in living a balanced, whole life so Food Faith Fitness also focuses on fitness/nutrition tips and working on keeping Christ at the center of daily life. However, Taylor also believes that moderation is key, so sometimes it’s ok to just go and eat a cookie! When she isn’t blogging or messing up her kitchen, Taylor leads a pretty simple life. Places that you could find her include: the gym, her Bible study or just snuggling up on the couch with husband and doggy, watching The Food Network (Chopped in particular!) Taylor also has not-so-secret obsessions with all things peanut butter, cookie dough (even better if they are together!) pink and leopard print. Keep up with her on Facebook, Twitter, Instagram, and Pinterest.


 

 

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