Cinnamon & Spice Chickpea Blondie

photo of two cookies stacked on a plate with text that reads cinnamon and spice chickpea blondie

One of my favorites from Let’s Bake Cake, this little chickpea blondie makes the perfect breakfast, snack, or lunchbox treat.

Recipe Backstory

Oatmeal with cinnamon and raisins is my go-to breakfast, especially on a busy morning. This blondie packs the essence of cinnamon raisin oatmeal into a nutritious and delicious package.

As always, I opted for raisins to add sweetness and left out sugar. You could absolutely add about a tablespoon of honey or maple syrup, but give it a try without. The raisins mixed with the spices and cashews offer a wonderfully light sweetness on their own.

Ingredients & Equipment

Jump to the recipe below for exact measurements.

  • Dry ingredients: old-fashioned oats, cashews, baking powder, salt, and cinnamon or apple pie spice mix
  • Wet ingredients: cooked or canned chickpeas, egg, raisins, olive oil, and vanilla
  • Equipment: food processor, large mixing bowl, 8×8 inch baking dish

Video Overview

Preheat Your Oven & Prep the Dry Ingredients

Preheat oven to 375°F (190°C).

Now, blend dry ingredients in a food processor to form a course flour. A blender also works well, but since we’ll be using a food processor for the chickpeas, I stuck with the food processor.

For this recipe, I made sure the cashews were also ground into a course flour. You could leave cashew chunks or add whole cashews later if you’d like a little more crunch in your blondie.

For this recipe, I made sure the cashews were also ground into a course flour. You could leave cashew chunks or add whole cashews later if you’d like a little more crunch in your blondie.

Pour oat mixture into a mixing bowl and set aside.

Now, Prep Your Wet Ingredients

Add your wet ingredients to the food processor and blend into a smooth paste.

As before, choose your desired texture. One note, however, is that while the eggs help hold the blondie together, it’s helpful to get them ground as smooth as possible.

You could definitely add whole raisins, nut, chocolate, or carob chips to the blondie mix later on.

Mix, Spread, Bake

Add your wet ingredients to your mixing bowl and mix well. You’ll end up with a thick, doughy batter.

Smooth your batter into a lightly oiled baking dish.

Bake at 375 for 20-25 minutes or until the crust is beginning to brown and is firm to the touch.

You’re Finished!

Give yourself a hand and a big slice of chickpea blondie. Yum!

Recipe & Video Recap

close up photograph of two slices of cookie cake

Cinnamon & Spice Chickpea Blondie

Sweet and cinnamony, these blondies are soft and satisfying. Pop one in a lunchbox or grab for a wholesome on-the-go snack.
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9 2.5×2.5 inch slices
Calories 260 kcal

Equipment

  • food processor or blender
  • large mixing bowl
  • 8×8 inch baking dish

Ingredients
  

Dry Ingredients:

  • 1 cup quick or old-fashioned oats
  • 1/2 cup cashews
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon or apple pie spice mix

Wet Ingredients:

  • 1 1/2 cups cooked chickpeas or one 15-ounce can, rinsed
  • 1 egg
  • 1/2 cup raisins
  • 2 tbsp olive oil
  • 1 tsp pure vanilla extract

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Grind dry ingredients (oats, cashews, baking powder, salt, and spices) in a food processor or blender until you’ve made a course flour. It’s okay to have a few large cashew chunks remaining.
  • Pour oat mixture into large mixing bowl and set aside.
  • Grind wet ingredients (chickpeas, egg, raisins, olive oil, and vanilla) in a food processor or blender until they’ve formed a smooth paste.
  • Pour chickpea mixture over oats.
  • Mix until all ingredients are combined.
  • Spread batter into oiled 8×8 inch baking dish.
  • Bake in the middle rack at 375 degrees for 20-25 minutes or until the crust is beginning to brown and is firm to the touch.

Video

Keyword Bean Cake Recipe, Let’s Bake Cake

Nutrition Information

Serving Size: 1/9 of cake (2.5×2.5 inch slice)

  • Calories 260
  • Total Fat 9.8 g
  • Saturated Fat 1.6 g
  • Cholesterol 18 mg
  • Sodium 84 mg
  • Total Carbohydrate 35.8 g
  • Dietary Fiber 7.4 g
  • Total Sugars 8.9 g
  • Protein 9.7 g
  • Vitamin D 2 mcg
  • Calcium 77 mg
  • Iron 3 mg
  • Potassium 493 mg

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