Breakfast

PB&J Coffee Cake

Peanut Butter & Jelly Chickpea Coffee Cake combines the classic flavor combo and is a healthy breakfast or brunch treat made flourless with chickpeas! So easy-to-make with REAL ingredients!
45m 9 Servings Raspberry White Fudge & Dark Chocolate
Food Allergy
Healthy Living
Allergen Friendly
Comfort Foods
Gluten Free

Ingredients

  • 1/2 cup Oats
  • 1 tsp Baking Powder
  • 1 can Chickpeas, rinsed and drained
  • 1/2 cup PB Crave Razzle Dazzle Peanut Butter
  • 1/2 cup Maple Syrup
  • 1/2 cup Raspberry Jam
  • 1/2 cup Blueberries
  • 1 tbsp Coconut Oil, melted
  • 2 tbsp Coconut Sugar
  • 1/2 cup Oats
  • 1/4 cup Peanuts

Nutrition Facts

Serving Size
1 square
Calories
285
Total Fat
11g
Cholesterol
0mg
Sodium
78mg
Total Carbohydrate
41g
Dietary Fiber
3g
Sugars
26g
Protein
8g

    Instructions

  1. Preheat your oven to 350 degrees F. Grease an 8x8 square baking pan with nonstick spray.
  2. Combine 1/2 cup of oats and baking powder in a food processor and pulse until flour-like. Add to a large bowl. Place the chickpeas, peanut butter and maple syrup in the food processor and pulse until dough begins to form, and then add to the oats.
  3. Spread dough into the pan and top with jelly and blueberries. Combine the coconut oil, coconut sugar and other 1/2 cup of oats along with the peanuts to form a topping. Sprinkle evenly over the filling.
  4. Bake for 25-30 minutes.
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