If you recall, a few days ago I mentioned that I had a lot of zucchini recipes coming. I started with the Zucchini Bread Oatmeal Pancakes so clearly I did not save the best for last by any means. Even though I started with a bang, the other recipes will not disappoint.
Last month, I shared these amazing Mixed Berry Oatmeal Bars. Typically one recipe leads to another and thus these Zucchini Raisin Oatmeal Bars were created. By the way, in all honesty, this blog may have been better named Oatmeal + Peanut Butter. At least half of my recipes are guaranteed to have one or the other, or even better, both. But I digress…
I love that zucchini can easily swing sweet as well as savory recipes. Having a sweet treat packed with veggies just feels great, right? If you are afraid little ones will turn their noses up at the green, you can be extra sneaky and remove the skin from the zucchini as it will be harder to detect in the bars. However, you will lose some of the nutrients that are in the skin. But I know sometimes seeing green is the beginning of the battle so do what’s best!
If you are wary of using so much coconut oil in these, you could probably half the amount and use a mashed banana or apple sauce in it’s place. Coconut oil does also have a lot of benefits so this is another great way to get it into your diet! This is another great recipe for my friends avoiding nuts, gluten, dairy or any vegans out there. It’s sure to please everyone!
- 1 1/2 c rolled oats regular or gluten free
- 1 c oat flour or oats processed into a flour in the food processor
- 2/3 c packed shredded zucchini
- 1/2 c raisins
- 1/3 c chopped pecans or walnuts
- 2/3 c coconut oil melted
- 1 tsp vanilla
- 1/3 c pure maple syrup or more for desired sweetness
- 2 tsp cinnamon
- 1/4 tsp sea salt
Preheat oven to 375°F.
In a mixing bowl, combine all ingredients and stir well to combine.
Press mixture firmly into an 8x8 parchment lined baking pan.
Bake for 30-40 minutes or until top is golden brown.
Allow to cool for about 10 minutes before cutting.