Oatmeal Zucchini Bars
Ok so I have to laugh at myself a little right now because I am getting to write this post and looking at the recipe from Flavor the Moments and I noticed a couple little parts of the recipe that I COMPLETELY left out.
Ha!
That’s what happens when you get up too early in the morning to blog….or when you are trying to rush and get breakfast ready. So now that I have noticed those couple little…ahem…discrepancies…I shall have try making these again. Well that and the fact that I LOVED them.
Even with half the sweetener missing.
Yup, I totally missed the part that says to use either 1/4 cup honey and 1/4 cup maple syrup OR 1/2 cup either/or. So I left out the maple syrup. Also completely left out that 1/2 cup of coconut….actually now that I think about it, those are the two ingredients the Duck Whisperer wouldn’t have liked anyway (side note I have decided to change Mr. Chemist’s blogging name – yes I am referring to my dear husband).
Anyhooo.
As a result, the only child on mine who would eat the bars was Scarlett, the one-year-old. She loved them. Christian, the 3-year-old would have liked them (I am quite confident) but he followed his older brother and sister’s lead and took one bite and announced them wretched (however he kept quietly taking nibbles off the bar so whatever).
So I am going to list the recipe as I made them, because I loved them. I felt like I was eating something healthy and still completely delish and it’s a GREAT way to use up some of the zucchini that all my friends kept giving me from their gardens that is now shredded and hanging out in my freezer (yum!).
When I re-make the bars with the appropriate amount of sweetener and the coconut I will update this with the kid’s thoughts on the whole thing.
- 4 cups old fashioned rolled oats
- 2 cups grated zucchini
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 2 large eggs
- ¼ cup coconut oil, soft or melted
- ¼ cup whole milk
- ¼ cup honey
- ½ cup applesauce
- 1 teaspoon pure vanilla extract
- ½ cup mini chocolate chips
- Preheat your oven to 350˚.
- Get out a 9x13" pan and cut a piece of parchment large enough to fit in the pan.
- In a large mixing bowl combine the oats, zucchini, cinnamon and salt.
- In another medium mixing bowl, combine the eggs, coconut oil, milk, honey, applesauce and vanilla.
- Pour wet ingredients into the zucchini mixture and mix until combined.
- Fold in the chocolate chips.
- Place the parchment paper over the pan and carefully dump the zucchini mixture into the center. As you do so the parchment will fall into the pan, once all the zucchini is on the parchment spread it around to the edges.
- Bake until set, about 25 minutes.
- Cool in the pan about 20 minutes before serving. They are delicious right out of the oven but are also great cold the next day.
- Once cool enough, remove from the pan by lifting the parchment out and then slice into bars. Store in the fridge or freezer.
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