How to make:
Oatmeal Chocolate Chip Breakfast Bars
Make a batch of oatmeal chocolate chip breakfast bars for AM meal prep! These oatmeal breakfast bars are vegan, gluten-free and so easy to make.
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Author:
Yield:
12 bars 1x
Rating:
Ingredients
- Cooking spray or oil
- 1 cup oat flour*
- 1/4 cup old-fashioned rolled oats
- 1/4 cup + 2 tablespoons coconut flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 ripe bananas, mashed
- 1 cup zucchini, grated
- 1/2 cup non-dairy milk
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1/2 cup Lily’s Dark Chocolate Premium Baking Chips, plus more for drizzling
Instructions
- Preheat oven to 350F. Lightly grease a 9×9 baking pan with cooking spray or oil.
- In a large bowl, add oat flour, oats, coconut flour, baking powder, baking soda, cinnamon and salt. Stir to combine.
- In a medium bowl, add mashed bananas, zucchini, milk, applesauce, and vanilla. Stir to combine.
- Slowly pour wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chocolate chips. Pour batter into the baking pan.
- Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for at least 10 minutes before slicing into 12 bars.
- For the chocolate drizzle, add a couple tablespoons of chocolate chips in a small bowl. Microwave for 30 seconds, stir, and repeat until the chocolate is fully melted. Drizzle over the bars.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
*To make your own oat flour, simply blend old-fashioned rolled oats in a blender or food processor until a fine flour forms.