Freezer-friendly Pumpkin-Zucchini Breakfast Bars (Vegan)
Serves 620 mins prep30 mins cook
Get the best of summer and fall in these Pumpkin-Zucchini Breakfast Bars. Packed with rich nutrients and beautiful fall flavors, this will be your new favorite freezer-friendly breakfast recipe.
0 servings
What you need
tsp flaxseed meal
tbsp water
cup rolled oats
tsp chia seed
tsp baking powder
tsp cinnamon
tsp nutmeg
tsp salt
cup zucchini
cup pumpkin puree
cup almond milk
tsp vanilla extract
Instructions
0 Preheat oven to 350°F. 1 Line a 5” x 5” glass baking dish with parchment paper or foil and lightly grease. 2 Make flax egg: Combine flaxseed meal and water in a small bowl and set aside for 15 min. 3 Pulse half the oats in a food processor for 30 seconds to make oat flour. 4 Transfer to a bowl, and mix together dry ingredients. 5 Finely shred zucchini, squeeze out moisture and chop to make even finer. 6 Transfer to large bowl and whisk in wet ingredients. 7 Add dry mix to wet, and whisk lightly to combine. 8 Pour mixture into prepared dish and flatten with back of a spoon. 9 Bake for 30 min until top is browned. 10 Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 45 minutes and cut into slices.View original recipe