
Crispy Chickpea Snack Pan
25 min • 190 cal

servings
185
calories
5g
protein
24g
carbs
9g
fat
Line an 8x8 baking pan with parchment paper, leaving an overhang on two sides.
In a large bowl, combine rolled oats, almonds, chocolate chips, dried cranberries, sunflower seeds, and chia seeds.
In a small saucepan over low heat, combine peanut butter, honey, brown sugar, coconut oil, and vanilla. Stir until smooth and just barely bubbling.
Pour the warm peanut butter mixture over the oat mixture. Stir until everything is thoroughly combined and evenly coated.
Transfer the mixture to the prepared baking pan.
Wet your hands and press the mixture down firmly and evenly into the pan.
Scatter a few extra chocolate chips on top and press them in gently.
Refrigerate for at least 2 hours until completely firm.
Lift the slab out using the parchment overhang. Cut into 12 bars using a sharp knife.
Store in an airtight container in the fridge for up to 2 weeks.
Line the baking pan with parchment paper with overhang - this makes lifting the bars out effortless.
Press the mixture down very firmly - the more compact they are, the less crumbly they are when sliced.
Cut into bars while still slightly warm - they firm up as they cool and cut cleaner.
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
This one-pan recipe takes approximately 20 min. Start by preparing all ingredients, then follow the step-by-step instructions above.
This recipe is rated as Easy difficulty. Even if you're new to cooking, you can make this recipe successfully.
Most ingredients in this recipe can be substituted. For protein, try chicken, tofu, or seafood. For vegetables, use whatever you have on hand.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.