Spiced Peach and Zucchini Baked Oatmeal Bars

Get the very best of summer season with these spiced peach zucchini baked oatmeal bars. Toss within the oven and bake for a spicy and candy breakfast or snack!

Joyful peach season to you all! I found final 12 months that peaches should not native to Minnesota so whereas I miss my days of selecting peaches in Southern Ontario or Sonoma, I’ve stocked up on some Colorado peaches that had been shipped on this week. I attempt to benefit from peach season by consuming as many peaches as I probably can within the few brief weeks it lasts and thus far I’m going fairly sturdy. Peaches in the whole lot! Fairly certain Syd is sick of me including peaches to each considered one of her meals.

She did nonetheless LOVE these peach and zucchini baked oatmeal bars! I like that they’re a breakfast or snack that we each can get pleasure from. They’re naturally sweetened with fruit with a pleasant kick of taste from the added spices. Plus a dose of veggies from a few of our backyard zucchini! Throughout a reasonably wholesome meal or snack that I’m fairly sure you and your entire household will love!

What You Want for Peach and Zucchini Oatmeal

Rolled Oats – be sure you’re utilizing rolled oats and and never fast oats or steel-cut oats

Oat Flour – you should purchase store-bought or make it your self by mixing oats in your blender or meals processor

Baking Powder – to assist your baked oatmeal bars rise

Spices – cinnamon, ginger + nutmeg for a spicy twist on baked oatmeal

Zucchini – be sure you drain your shredded zucchini of all extra water!

Banana – for sweetness. If you happen to don’t like banana you may substitute with 1/2 cup of applesauce.

Peach – ripe and in season for sweetness.

Egg – for binding the whole lot collectively. Be happy to switch with a flax egg (see under)

Non-Dairy Milk – any non-dairy milk will work however I desire almond or coconut

Coconut oil – you can additionally substitute your coconut oil with melted butter if that’s what you like.

Methods to Make Peach and Zucchini Baked Oatmeal

STEP 1: In a big bowl mix rolled oats, oat flour, baking powder, cinnamon, ginger and nutmeg.

STEP 2: In a separate bowl mash up your banana with a fork and stir in zucchini. Reduce peach into small chunks and add to the zucchini and banana. Stir within the egg, non-dairy milk and coconut oil.

STEP 3: Slowly incorporate your dry elements to your moist elements.

STEP 4: Add batter to greased baking dish and bake for 30-35 minutes or till edges are set and barely golden.

Methods to Retailer Baked Oatmeal Bars

On the counter – ensure that your baked oatmeal has cooled utterly earlier than inserting in an hermetic container. These bars will hold for as much as 3 days on the counter.

Within the fridge – to retailer your peach zucchini baked oatmeal within the fridge, place your bars in an hermetic container then place within the fridge for as much as 5 days.

Within the freezer – Place bars in an hermetic container with a sheet of parchment paper between every layer of bars. Freeze for as much as 3 months. To thaw simply take away from freezer 5-7 hours earlier than consuming.

Make it Vegan!

This Peach and Zucchini Baked Oatmeal is already naturally gluten-free however in case you’d additionally wish to make it vegan you’ll simply want to switch the egg with a flax egg. To make a flax egg mixed 1 tbsp of floor flaxseed with 3 tbsp of heat water. Let sit for five minutes after which you should use as directed rather than the egg!

Make Into Baked Oatmeal Cups

To make these peach and zucchini baked oatmeal bars into cups it’s a brilliant straightforward adjustment!

Add muffin liners to a daily muffin tin (I like these silicone ones) and divide your batter evenly into cups. Bake for 20-25 minutes or till muffins have set and edges are golden brown.

Extra Oatmeal Recipes to Get pleasure from:

Print

Spiced Peach and Zucchini Baked Oatmeal Bars

Get the very best of summer season with these spiced peach zucchini baked oatmeal bars. Toss within the oven and bake for a spicy and candy breakfast or snack!

• Writer: Davida Lederle
• Prep Time: 10 minutes
• Cook dinner Time: 35 minutes
• Whole Time: 45 minutes
• Yield: 12 bars 1x
• Class: Breakfast
• Technique: Bake
• Food plan: Gluten Free

• 2 cups rolled oats
• 1/2 cup oat flour (floor up rolled oats)
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1 massive zucchini, shredded + drained of all extra moisture*
• 1 massive ripe banana
• 2 massive peach
• 1 massive egg
• 1/4 cup non-dairy milk
• 2 tbsp coconut oil, melted

1. Preheat oven to 350 levels F.
2. Grease an 8 x 8 baking dish with coconut oil (or butter) and put aside
3. In a big bowl mix rolled oats, oat flour, baking powder, cinnamon, ginger and nutmeg.
4. In a separate bowl mash up your banana with a fork and stir in zucchini.
5. Reduce peach into small chunks and add to the zucchini and banana. Stir within the egg, non-dairy milk and coconut oil.
6. Slowly incorporate your dry elements to your moist elements.
7. Add batter to greased baking dish and bake for 30-35 minutes or till edges are set and barely golden.
8. Will hold for as much as 3 days on counter and 5 days in fridge.

*place shredded zucchini in a paper towel or dish towel and squeeze out all remaining liquid.

NOTE: These should not tremendous candy so in case you desire your oatmeal on the sweeter facet I like to recommend including 1/4-1/2 cup of brown sugar or coconut palm sugar to your moist elements.

Key phrases: Oatmeal bars, baked oatmeal, zucchini baked oatmeal, peach baked oatmeal, spiced baked oatmeal.

Have a good time peach season with these scrumptious peach recipes!