Easy Oatmeal Bars with Veggies

Banana oatmeal bars on a white plate with rolled oats and bananas

Easy Oatmeal Bars with Veggies

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Course: Breakfast, Healthy Baking, Snacks and Bites

Cuisine: dairy free, egg free, freezer friendly, nut free, vegan, vegetarian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: mini bars

Calories: 92kcal

Author: Monique

Ingredients

1 cup quick oats
2/3 cup rolled oats
1/2 cup almond meal *see substitutions in notes
1 tsp baking powder
1 tsp cinnamon - optional
2 large overripe bananas
1 egg *see substitutions in notes
1 medium carrot or 1 small zucchini
1 tsp vanilla extract - optional
1 pinch salt
3 tbsp peanut butter *see substitutions in notes
3 tbsp milk - can be any milk e.g. cows, almond, rice, soy, coconut, pea, etc.

Instructions

Preheat oven to 180C (350F) and line an 8 inch square cake tin with baking paper along base and sides.
Grate the carrot or the zucchini (whatever you're using) and set aside. If using zucchini, squeeze out excess water with paper towel or a clean tea towel.
Mash the bananas thoroughly in a large mixing bowl. Add egg, vanilla, peanut butter and milk. Whisk it all together. Add in quick oats, rolled oats, almond meal, cinnamon, baking powder, salt and the grated carrot/zucchini. It will form a very thick batter, almost like a wet dough.
Let the mixture sit for 5-10 minutes so the oats absorb some of the moisture and soften.
Press the mixture evenly into the lined cake tin. Bake for 20-25 minutes or until golden brown on top and firm to touch. Allow to cool before slicing into bars. Will keep in the fridge for around 5 days. The bars can be frozen but they tend to lose their shape a bit if you microwave them.

Notes

Egg free: this recipe only requires ONE egg. Yay! So I think it works okay with a substitute (sometimes recipes with a lot of eggs tend to fall apart). I recommend swapping your egg for a "flax egg" which is 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Whisk those together and let it sit for around 10-15 minutes, whisking occasionally. It will form a gel. Otherwise you can try a "chia egg" (exactly the same but with chia seeds) or a store-bought egg replacer.

Peanut free: swap the peanut butter in the recipe for almond butter, tahini or another nut or seed paste.

Tree nut free: swap the almond meal for plain flour (either regular or gluten free). The measurement changes slightly. I use 1/2 cup almond meal but only 1/3 cup plain flour as it is more absorbent.

Peanut and tree nut free: swap peanut butter to olive oil, reduce from 3 tbsp to 2 tbsp. Swap almond meal to plain flour as directed above.

Fun add ins: you can add some sultanas, a squeeze of maple syrup/honey, or maybe some chocolate chips!

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

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