Pumpkin-Zucchini Breakfast Bars
Serves 620 mins prep30 mins cook
These Pumpkin-Zucchini Breakfast Bars bring together the best of summer and fall in one recipe. The nutrition and freshness from the zuke combined with the beautiful flavors of the pumpkin and pumpkin pie spice will make this your new favorite freezer-friendly breakfast recipe. If you freeze and save some zucchini from when your garden is overflowing with this summer squash or stock up on cans of pumpkin for when it's not Thanksgiving, you can make these bars anytime of year! Maybe I should actually try to be this organized and plan ahead.
0 servings
What you need
tbsp water
tsp vanilla extract
tsp ground nutmeg
tsp ground cinnamon
tsp chia seed
cup pumpkin puree
cup rolled oats
tsp salt
tsp baking powder
tsp stevia
tsp flaxseed meal
Instructions
- Preheat oven to 350°F. Line a 5” x 5” baking dish with parchment paper or foil. - Make flax egg: Combine flaxseed meal and water in a small bowl and set aside for 15 min. - Pulse half the oats in a food processor for 30 seconds to make oat flour. - Transfer to a bowl and mix in dry ingredients. - Finely shred zucchini, squeeze out moisture and chop to make even finer. - Mix wet ingredients in large bowl. - Add dry to wet, and whisk lightly. - Pour mixture into baking dish and flatten with back of a spoon. - Bake for 30 min until top is browned. - Cool completely on wire rack and into slices.View original recipe