A lightly sweetened oat bar, full of zucchini and blueberries! These bars are a great breakfast bar or light snack!Last week when I was visiting my dad and stepmom in Iowa, I noticed a sign for blueberry picking on the country road out to their house. Since strawberry picking was so fun with Lars, I thought blueberry picking would be fun, too! Even better, blueberry bushes are a little easier for this pregnant mama to pick from, as squatting down to get the strawberries from the low bushes was not the most comfortable of activities for me.
Aside from a little toddler meltdown due to not being able to hold the big crate of blueberries, it was a really fun activity to do with Lars. He definitely ate more than he picked (I think he picked one. Or two.) but if he’s happy eating blueberries while I’m happy picking them, then that’s a win to me. We ended up coming home with more blueberries than we knew what to do with. While Lars can pack in blueberries like I’ve never seen, I knew I’d need to whip up some muffins or some sort of baked good to help us get through them all.
My dad made blueberry pancakes one morning (which were delish!) and the next day I made these Blueberry Zucchini Oat Bars. These oat bars are perfect for breakfast or a snack. They are lightly sweetened with maple syrup and mashed bananas, full of oats, and basically count as a serving of veggies and fruit in each bar! p.s. I’m not a nutritionist so I can’t technically vouch for that last part 😉
These bars also keep best if stored in the refrigerator. They’ll be fine for a day or two at room temperature, but if you want them to last throughout the week, I’d put them in the fridge. I suspect they would freeze well, too!
- 1 cup mashed banana about 2 large bananas
- 1/3 cup maple syrup
- 1/4 cup oil coconut or canola work well
- 1/2 cup plain whole milk yogurt
- 1 large egg
- 2 cups old fashioned oats
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup shredded zucchini about 1 large zucchini
- 1 cup blueberries
- Preheat oven to 350 degrees F.
- Grease 9x13" pan with cooking spray.
- In a large bowl, whisk together bananas, maple syrup, oil, yogurt, and egg until well combined.
- Add oats, flour, baking soda, cinnamon, and salt, and stir until combined.
- Fold in zucchini and blueberries.
- Pour into prepared pan.
- Bake 38-40 minutes, until golden brown and toothpick comes out of the center clean.
- Cool, serve, and enjoy!