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Recently, I’ve been trying to find ways to have a hearty on-the-go breakfast. With a little one in the house, some mornings are a struggle to get out the door on time and I end up grabbing something quick to eat on the way to daycare drop off. Since Pop Tarts aren’t the healthiest option, I’ve been experimenting with some easy make-ahead recipes for the week. I’ve made breakfast burritos before, and we actually made a quick batch this weekend, but sometimes you just crave something sweet. Using some inspiration from around the web, including this list of 50 to-go breakfasts, I can see that I’m not the only one that loves the idea of desserts for breakfast, including the classic French toast sticks. I’ve made a couple sweet options before, like the blueberry and lemon cookie parfaits and oatmeal breakfast cookies, but I’m always looking for more options.
This weekend I tried a new recipe that turned out amazing. It has oatmeal, banana and almond butter, making the bars a hearty option. The zucchini brings a seasonal feel to the bars as well as scoring some veggie points. Plus, the chocolate chips finish it off to make it feel like your eating dessert for breakfast. After the batch was done, Ryan and I had a piece as a snack and were pretty happy with the results.
With a few pantry staples, you can make these bars in just under an hour, including baking time. Just a couple of steps without a lot of prep, perfect!
First, you want to mix the dry ingredients together: flour, oatmeal, cinnamon, baking powder and brown sugar. This makes sure that all ingredients get spread out evenly through the mix.
In a separate bowl, whisk the wet ingredients: egg, banana, applesauce, milk, almond butter and oil.
Combine wet and dry ingredients until thoroughly mixed. Prep the zucchini. Grate a large zucchini (peeling optional) into a paper towel. Squeeze to remove excess water. Should make about a cup. Add this to the batter and mix.
Finally, add the chocolate chips.
Pour into a 8×11, or similar sized, prepared baking pan and bake at 350 degrees for 20 minutes.
I added some extra mini chocolate chips on top because who doesn’t love more chocolate?
Once done, let it cool completely before cutting into 9 pieces.
These can be stored in the fridge for about three days, if they last that long. Great as a snack or when you just need something sweet and hearty for breakfast.
Zucchini Oatmeal Chocolate Chip Bars
adapted from the the recipe from The Healthy Maven
- 1 cup whole wheat flour
- 1 1/2 cups old fashioned oats
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/3 cup brown sugar
- 1 egg
- 1 banana, mashed
- 1/2 cup unsweetened applesauce
- 1/4 cup milk, I used unsweetened almond-coconut milk
- 2 Tbsp. almond butter
- 1 Tbsp. canola oil
- 1 large zucchini (about 1 cup grated)
- 1/4 cup semi-sweet chocolate chips
- handful of mini semi-sweet chocolate chips, optional
- Preheat oven to 350 degrees. Prepare a 8×11 baking dish with cooking spray or parchment paper.
- In a medium bowl, mix the dry ingredients: flour, oatmeal, cinnamon, baking powder and brown sugar.
- In a separate bowl, whisk the wet ingredients: egg, banana, applesauce, milk, almond butter and oil.
- Combine wet and dry ingredients thoroughly.
- Grate the zucchini (peeling optional) into a paper towel. Squeeze to remove excess water. Should make about a cup. Add this to the batter and mix.
- Finally, add the chocolate chips.
- Pour batter into prepared baking dish and top with a handful or mini chocolate chips.
- Bake for 20 minutes.
- Cool completely before cutting into 9 pieces.