Meal Planning Mommies

Weight Watchers friendly recipes, meal plans, and tips

Flourless Oatmeal Bars- GF and 5 WW Points+

by 1 Comment

Flourless Oatmeal bars
I’m so excited about this recipe. I was looking for some gluten-free recipes that I could share at my Pampered Chef shows and I found these flourless oatmeal bars recipe! My favorite thing about this recipe: Instead of flour you use chickpeas! That’s right… chickpeas… from a can! This was a new idea to me. Chickpeas are high in fiber and low in fat so it’s something you can feel good about. I am going to be making these at a few PC shows that I have coming up so I had to give them a try first of course! 🙂 I think I will try them one more time though (just to make sure)! wink. wink.
Make these for breakfast or dessert, you choose.

Here is what you need:

  • Nonstick cooking spray
  • 1 can (15-16 oz) chickpeas, drained and rinsed
  • 2   eggs
  • 1/2 cup reduced-fat creamy peanut butter
  • 1 tsp vanilla extract
  • 2/3  cup white chocolate morsels, divided
  • 1/2 cup quick cooking oats
  • 1/3 cup dried cranberries
  • 1/3  cup packed brown sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Directions:

Preheat oven to 350°F (180°C). Lightly spray wells of Brownie Pan with nonstick cooking spray.

Place chickpeas and eggs in Manual Food Processor; process until well blended (mixture will not be completely smooth).

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Carefully remove blade from processor bowl. Transfer chickpea mixture to Classic Batter Bowl. Add peanut butter and vanilla; mix well with Small Mix ‘N Scraper®.

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Add ⅓ cup of the morsels, oats, cranberries, brown sugar, baking soda and salt. Mix until combined.

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Using Medium Scoop, divide mixture evenly into wells of pan. Gently spread mixture with back of Scoop. Bake 16–18 minutes or until wooden pick inserted in centers comes out clean.

Place remaining 1/3 cup morsels in 1-cup Prep Bowl; microwave on HIGH 1 minute, stirring every 15 seconds or until melted.

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Transfer to a small resealable plastic bag. To fill plastic bag with melted chocolate, place a small resealable plastic bag over rim of Mini Measure-All® Cup with one corner pointing into the cup. Pour melted chocolate into bag. Remove bag and twist top.

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Remove pan from oven to Stackable Cooling Rack; let cool 5 minutes. Trim a small corner off the bag; drizzle chocolate evenly over top of bars.

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Serve with Mini Nylon Serving Spatula.

Makes 12  servings

Nutrients per serving:

Calories 190, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 25 g, Fiber 2 g, Protein 6 g

Cook’s Tips from Pampered Chef:

The chickpeas take the place of flour! They’re low in fat, high in fiber and rich in antioxidants… and they make the bars more moist and mouthwatering!
This recipe was taken from the Pampered Chef Fall/Winter “Season’s Best” cookbook.
This makes 12 Oatmeal bars.
One bar is 8 WW FreeStyle SP.
Flourless Oatmeal Bars
Serves: 12 servings
8 WW FreeStyle SP per bar.
Ingredients
  • Nonstick cooking spray
  • 1 can chickpeas, drained and rinsed
  • 2 eggs
  • 1/2 cup reduced-fat creamy peanut butter
  • 1 tsp vanilla extract
  • 2/3 cup white chocolate morsels, divided
  • 1/2 cup quick cooking oats
  • 1/3 cup dried cranberries
  • 1/3 cup packed brown sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Instructions
  1. Preheat oven to 350°F. Lightly spray wells of Brownie Pan with nonstick cooking spray.
  2. Place chickpeas and eggs in Manual Food Processor; process until well blended (mixture will not be completely smooth).
  3. Carefully remove blade from processor bowl. Transfer chickpea mixture to Classic Batter Bowl. Add peanut butter and vanilla; mix well with Small Mix ‘N Scraper®. Add ⅓ cup of the morsels, oats, cranberries, brown sugar, baking soda and salt. Mix until combined.
  4. Using Medium Scoop, divide mixture evenly into wells of pan. Gently spread mixture with back of Scoop. Bake 16–18 minutes or until wooden pick inserted in centers comes out clean.
  5. Place remaining 1/3 cup morsels in 1-cup Prep Bowl; microwave on HIGH 1 minute, stirring every 15 seconds or until melted. Transfer to a small resealable plastic bag.
  6. Remove pan from oven to Stackable Cooling Rack; let cool 5 minutes. Trim a small corner off the bag; drizzle chocolate evenly over top of bars. Serve with Mini Nylon Serving Spatula.
  7. To fill plastic bag with melted chocolate, place a small resealable plastic bag over rim of Mini Measure-All® Cup with one corner pointing into the cup. Pour melted chocolate into bag. Remove bag and twist top.

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