Ever had those super rushed mornings where it feels like there isn’t even time for breakfast—let alone a healthy one? Oat and Zucchini Breakfast Bars totally changed my game (honestly, I even stopped grabbing mediocre gas station granola bars). If you’re after something more wholesome than your standard sugary pastry, these bars are right up your alley. They’re easy, flexible, and full of stuff you probably already have. Oh, and if you’re as zucchini-obsessed as me, check out these best crunchy zucchini chips for your next snack fix.
Here’s Why You’ll Love This Zucchini Oat Bar Recipe:
No joke, these Oat and Zucchini Breakfast Bars are a lifesaver for hectic mornings—kids love ’em, grown-ups sneak seconds, and you can make ’em ahead, so no last-minute chaos. They taste sort of like banana bread and an oatmeal cookie had a healthy baby! Besides, they don’t taste “healthy” at all, if you know what I mean.
You can slice them thick or thin (depends what mood hits), and they don’t fall apart when you shove them in a lunchbox. Plus, there’s something about hiding veggies in breakfast that makes me feel like a five-star parent (or adult). I swear, I even forgot there were greens in there the first time I made them. Friends have begged for the recipe (and I secretly love that).
“My picky eater toddler devoured two bars in one sitting. I legit teared up—finally, a breakfast win!” — Emily, actual neighbor
Ingredients for Healthy Zucchini Oatmeal Blender Bars + Substitutions
Alright, let’s keep this simple. Toss these basics in your blender (less clean up, I promise):
- 1 ripe banana (or swap for applesauce if you’re out)
- 1 1/2 cups rolled oats
- 1 medium zucchini (grated—skin on, no need to peel)
- 2 large eggs (flax eggs work too if you’re avoiding dairy)
- 1/3 cup honey or maple syrup (depends how sweet you like it)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- Pinch of salt
You can throw in extras if you want—chocolate chips, nuts, raisins. Sometimes I get wild and add sunflower seeds. If you only have quick oats, go for it. It’s not rocket science.
How to Make Zucchini Oatmeal Bars
First, preheat your oven to 350°F and line an 8×8 pan with parchment paper (nothing worse than sticky bars). Dump all the ingredients into a blender or food processor. Give a few pulses until mostly smooth, with a bit of texture left—don’t blend to baby food!
Pour into your pan. Spread it so it reaches the corners. Pop in the oven for 20-25 minutes or till the top looks golden and a toothpick comes out pretty clean (not like muddy boots clean, but close). Let it cool before you slice, or it’ll be a mushy mess. I learned that the hard way.
Suggested Adaptations
Nobody needs a recipe that can’t flex. Sometimes I mess with these bars, and guess what? They always come out pretty great.
- Want them totally nut-free? Skip the nuts, toss in dried cherries or pumpkin seeds for bite.
- If you ditch honey for agave or maple, they’re vegan (with flax eggs, too).
- Not a banana fan? Applesauce or pear sauce works instead.
- Feeling fancy? Swirl in some peanut butter or sprinkle chocolate chips in the batter.
You get the idea—this is one of those recipes that forgives almost everything. Ok, maybe don’t use pickles. Trust me.
How to store these oatmeal bars
Storage is stupid-easy. Once the bars are cooled, pop ’em in an airtight container. On the counter, they last two to three days. If your kitchen gets hot (hi, Florida!), stick them in the fridge and they’ll go strong for up to a week.
Freezer friendly? Heck yes. Slice, wrap in parchment or toss in a big zip bag and freeze. They thaw out quick on the counter or in a toasted for just a few minutes. That way, you can grab one and dash—no excuses, even when you’ve overslept.
Common Questions
Q: Can I make Oat and Zucchini Breakfast Bars gluten free?
A: Absolutely, just use certified gluten-free oats. Everything else is already gluten free.
Q: How do I sneak more protein into these?
A: Toss in a scoop of your favorite protein powder or add some chopped nuts. Works like a charm.
Q: Kids don’t like zucchini—will they notice?
A: Mine never do. You can peel the zucchini if you want it invisible, but most of the time, the flavor is super mild.
Q: Can I use steel cut oats instead?
A: I wouldn’t—they’re too chewy and don’t blend well. Stick with old-fashioned or quick oats.
Q: Are these sweet enough for dessert?
A: If you want them dessert-level, sprinkle chocolate chips on top before baking. Suddenly—you’ve got a treat.
Go On, Try Your New Morning Hero
So yeah, those Oat and Zucchini Breakfast Bars are my do-it-all answer for busy days, picky eaters, or just anyone who needs breakfast to not suck. This one gets extra points for hiding veggies without tasting like a salad. If you want to branch out, check out Banana Zucchini Oatmeal Bars on The Natural Nurturer for more twists, or read up on whether cinnamon rolls make a better breakfast or dessert (spoiler: I say both). Either way, don’t let wild mornings stop you from eating tasty. You’ve totally got this.
Oat and Zucchini Breakfast Bars
Wholesome Oat and Zucchini Breakfast Bars are perfect for busy mornings, combining the flavors of banana bread and oatmeal cookies.
- Total Time: 35 minutes
- Yield: 12 bars 1x
Ingredients
- 1 ripe banana (or applesauce)
- 1 1/2 cups rolled oats
- 1 medium zucchini (grated)
- 2 large eggs (or flax eggs)
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- Pinch of salt
- Optional: chocolate chips, nuts, raisins, sunflower seeds
Instructions
- Preheat your oven to 350°F and line an 8×8 pan with parchment paper.
- Dump all the ingredients into a blender or food processor and pulse until mostly smooth with some texture.
- Pour the mixture into the prepared pan and spread it evenly.
- Bake for 20-25 minutes, or until the top is golden and a toothpick comes out clean.
- Let cool before slicing.
Notes
These bars are flexible; you can use substitutes to make them nut-free, vegan, or gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 70mg