Peanut Butter and Jelly Chickpea Coffee Cake

Course: Breakfasts
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free, Vegan, Vegetarian
Nutrition: 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 1 cake


  • 1/2 cup rolled oats
  • 1 tsp baking powder
  • 1 can chickpeas rinsed and drained
  • 1/2 cup peanut butter creamy
  • 1/4 cup maple syrup or more, depending on how sweet you like it!


  • 1/2 cup jelly of choice
  • 1/2 cup blueberries fresh; or berries of choice


  • 1 tbsp coconut oil melted
  • 2 tbsp coconut sugar
  • 1/2 cup rolled oats
  • 1/4 cup peanuts


  1. Preheat oven to 350 degrees and place a 8x8 baking pan with cooking spray. Combine oats and baking powder in a food processor, pulse until flour-like then add to a large bowl. Add chickpeas, peanut butter and maple syrup to food processor and pulse until a dough ball forms, add to oat mixture. spread mixture in pan and top with jelly and berries. Combine topping ingredients in a small bowl and sprinkle evenly over filling. Bake for 25-30 minutes, or until done.