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
- Preheat your oven to 350 degrees F. Grease an 8x8 square baking pan with nonstick spray.
- 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.
- 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.
- Bake for 25-30 minutes.