Description
These healthy lemon blueberry zucchini oat bars are a perfect snack or breakfast. They are gluten-free and packed with flavor.
Ingredients
Scale
- 1 cup gluten-free rolled oats
- ½ cup gluten-free oat flour
- ¼ cup almond flour
- ¼ cup brown sugar or maple syrup
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup grated zucchini, squeezed dry
- ½ cup fresh blueberries
- ¼ cup lemon juice
- 2 tablespoons lemon zest
- ¼ cup melted coconut oil or unsalted butter
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together oats, oat flour, almond flour, brown sugar or maple syrup, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together grated zucchini, blueberries, lemon juice, lemon zest, melted coconut oil or butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the bars cool in the pan for at least 15 minutes before slicing and serving.
Notes
- Make sure to squeeze out as much moisture as possible from the grated zucchini.
- You can substitute other berries for blueberries.
- Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg