Zucchini Bread Granola Bars (gluten-free, dairy-free option)
Ingredients
- 1 cup oats (certified gluten-free)
- 1/2 cup oat flour (certified gluten-free)
- 2 tbsp ground flax seed
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup honey or maple syrup
- 1/4 cup applesauce (or mashed, ripe banana)
- 1/4 cup coconut oil, melted
- 1 tsp vanilla
- 1 egg
- 1 cup zucchini, shredded (squeezed and patted dry)
- 1/3 cup walnuts, finely chopped
- 1/4 cup mini chocolate chips (dairy-free, if necessary)
Instructions
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To begin, preheat your oven to 350 and line a 9x9 pan with parchment paper, with two sides sticking out for easy removal after baking.
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In a small bowl, add your dry ingredients (oats, oat flour, flax seed, cinnamon, nutmeg, salt) and stir together till well combined.
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In a large bowl, add your honey, applesauce, coconut oil and whisk together till combined. Add your vanilla and egg and whisk again till full incorporated.
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Pour your dry ingredients into your wet ingredients and stir them together. Add you zucchini, walnuts and chocolate chips to the bowl, and gently fold them into your granola bar "batter."
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Pour your batter into your pan and lightly spread it out into a thin, even layer, across the whole pan. I would recommend using a spatula for this and gripping a side of your parchment paper to help.
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Bake in the oven for 30-35 minutes, or till the bars have set on top and are getting a little color to the edges. They should be pretty hard to touch. If not baked enough these bars will be too soft and a little messy.
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Let cool entirely before removing the bars and cutting them. I recommend cutting them into two rows, and seven columns, for 14 bars. You can also cut them into square bars if you prefer.
Recipe Notes
These bars last in the fridge about a week. You can also individually wrap them and then place them in a large ziploc bag in the freezer for a couple months.