Makes 30 servings; serving size 1 bar
This remake of a cookie classic has only 160 calories and 2.5 grams of saturated fat. Not bad for a sweet dessert and a lot better than traditional Seven Layer Bars.
1 1/2 cups old-fashioned oats
1 cup walnuts, coarsely chopped
1 cup garbanzo beans, drained and rinsed
1/4 cup wheat germ
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1/2 teaspoon kosher salt
3/4 cup mini semi-sweet chocolate chips
1 cup dried cranberries
3/4 cup sweetened shredded coconut
One 14-ounce can low-fat sweetened condensed milk
1. Preheat the oven to 350 degrees F. Lightly oil or coat a 9 x 13-inch baking pan with nonstick cooking spray and set aside.
2. Spread the oats evenly on a baking sheet and bake until lightly browned, 8 to 10 minutes. Stir occasionally to ensure even browning. Remove and set aside. Place the walnuts on the same baking sheet and bake, stirring occasionally, until lightly browned and fragrant, 3 to 5 minutes. (Keep a watchful eye on the nuts so they don't burn!) Remove and set aside.
3. Place the toasted oats in the bowl of a food processor and process for 10 seconds. Add the beans, wheat germ, butter, canola oil, and salt and pulse until well combined. Press the mixture into the bottom of the prepared pan, and smooth down evenly with your fingers or palms to form a bottom crust.
4. Top evenly with the chocolate chips, cranberries, walnuts, and coconut. Pour the condensed milk evenly over the layers.
5. Bake 22 to 25 minutes, or until the coconut is golden brown. Cool on a wire rack and cut into thirty 1¾ x 2-inch bars. Best if stored in the refrigerator.
160 calories, 7g fat (2.5g saturated, 0.5g omega-3), 50mg sodium, 20g carbohydrate, 2g fiber, 14g sugar, 3g protein