These Chocolate Chip Zucchini Oatmeal Bars are sweet, satisfying, and simple to prepare—perfect for kids and busy families. They’re a tasty way to add vegetables to breakfast, and they only need about five minutes of hands-on prep. Make a batch ahead of time so you have a quick, grab-and-go option for the week.
These bars are an easy way to sneak extra vegetables into your diet. Zucchini has a mild flavor that blends into the oatmeal, while ripe banana, maple syrup, and chocolate chips give the bars pleasant sweetness. They reheat well and make a convenient breakfast, snack, or lunchbox treat. If you have extra zucchini, try it in baked goods or fritters for more variety.
Why You Will Love This Recipe
- Just 5 minutes of prep time.
- Sweet, filling, and kid-friendly—great for breakfast or snacks.
- Easy to reheat and serve with fresh fruit.
- Naturally gluten free, dairy free, nut free, and free of refined sugar when using dairy-free chips.
- Kids often won’t realize there’s a vegetable inside these bars.
Ingredients
- Sprouted gluten free oats – 2 1/4 cups. Sprouted oats can be easier to digest for some people.
- Banana – 1 ripe banana. The riper it is, the sweeter the bars.
- Zucchini – 1 cup, grated and excess liquid squeezed out.
- Chocolate chips – 1/2 cup. Use dairy-free chips if you need the bars to be dairy-free.
- Maple syrup – 1/4 cup. Pure maple syrup provides the best flavor; honey can be used as a substitute.
- Coconut milk – 3/4 cup (or unsweetened almond milk).
- Cinnamon – 1/2 tsp for warmth and depth of flavor.
- Egg – 1 large, to bind the mixture.
See the recipe card below for the full ingredient list and measurements.
Substitutions and Variations
- Add mild vegetables like grated cauliflower or thawed cauliflower rice for extra volume without changing flavor much.
- Stir in seeds (flax or chia) or sliced almonds for extra nutrients and texture.
If you try other substitutions, note them and adjust cooking times as needed.
Step by Step Instructions
Equipment Needed
- Mixing bowls
- 9×15-inch baking dish
Expert Tips
- Tip #1: Squeeze the grated zucchini well with a paper towel or cheesecloth before adding it to the batter to avoid excess moisture.
- Tip #2: If you double the recipe, watch the baking time and check for even doneness.
- Tip #3: Let the bars cool completely (about 10 minutes) before cutting to help them hold together.
Recipe FAQ’s
Warm or room temperature are both great. Top with fresh berries or banana slices. Reheat in the microwave for 20 seconds or in a 350°F oven for 5–10 minutes.
Oats are generally not considered Paleo because they are a grain. Some people reintroduce them successfully once their gut health improves.
They should look golden and slightly dry in the center. You can also insert a toothpick—if it comes out mostly clean, they’re done.
Storage Instructions
- Store in an airtight container in the refrigerator for up to 5 days. They also freeze well—wrap individual bars and freeze for up to 2 months.
Other Oatmeal Bar Recipes You Will Love
-
Strawberry Oatmeal Bars
-
Cranberry Oatmeal Bars (Gluten Free)
-
Apple Oatmeal Bake (Gluten Free)
-
Blueberry Banana Baked Oatmeal (Gluten Free)
Want a free guide of my go to healthy alternatives?
Zucchini Oatmeal
260kcal
Equipment
- Large baking dish
Ingredients
- 2 1/4 cup oats (gluten free, sprouted preferred)
- 1/2 tsp cinnamon
- 1 whole banana, ripe
- 3/4 cup coconut milk (or unsweetened almond milk)
- 1/4 cup maple syrup
- 1 cup grated zucchini, squeezed
- 1/2 cup chocolate chips (dairy free if needed)
- 1 egg
Instructions
- Preheat the oven to 350°F. Place all ingredients in a bowl and mix until combined.
- Spray a 9×15-inch baking dish with oil and spread the oat mixture evenly.
- Bake for 35 minutes. Let sit for 10 minutes before cutting and serving.
Notes
Nutrition: Nutrition information is an estimate based on 6 servings.
Servings: Yields about 6 bars.