Garbanzo Granola Bars Servings: 16 (about 2oz each) Prep Time: 35 minutes Total Time: 1 hour 35 minutes

  • Gluten Free Low Sodium Vegetarian
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1 (15oz) can Mrs. Grimes® Garbanzo Beans (drained, rinsed)
2 teaspoons vegetable oil
2 1/2 cups old fashioned rolled oats, divided
1 cup sweetened dried cranberries
1/2 cup roasted shelled pumpkin seeds
1/2 cup honey
1/2 cup firmly packed brown sugar
1 cup peanut butter chips


Heat oven to 375°F. Cut 9-inch wide piece of parchment paper. Line bottom of 9×9-inch pan with parchment, letting longer ends hang over sides. Spray with cooking spray; set aside. Spread drained garbanzo beans on clean kitchen towel and fold up. Lightly press and roll beans to dry well. If desired, remove any loose skins. Brush oil on one end of 15×10-inch baking pan with sides, covering about 1/3 of pan. Spread beans over oil. Bake 10 minutes. Remove from oven and spread 2 cups of the oats on other 2/3 of pan. Return to oven and bake 10 minutes longer, stirring beans and oats twice during baking. Meanwhile, place remaining 1/2 cup oats in food processor. Cover; process 15 to 20 seconds or until powdery. Leave in food processor. In large bowl, mix cranberries and pumpkin seeds; set aside. In small saucepan, mix honey and brown sugar; set aside. When garbanzo beans and oats are finished baking, scoop beans into food processor with oat flour. Cover; pulse 5 or 6 times to finely chop. Add chopped beans and toasted oats to cranberries in large bowl; mix well. Heat honey and brown sugar in saucepan over medium heat, until mixture just begins boiling; remove from heat and stir in peanut butter chips until melted. Pour over oat mixture; mix well.  Cut piece of waxed paper and spray with cooking spray. With hands or flat bottom of metal measuring cup, press on paper to firmly press mixture into pan. Leave waxed paper loosely on top and refrigerate 1 hour or until firm and set. Remove from pan by lifting ends of parchment. Cut in 16 bars. Store loosely covered.

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