Zucchini banana oatmeal bars

INGREDIENTS

Wet

2 flax eggs 2 tablespoons ground flax + 5 tablespoons water

1 medium sized very spotty banana - mashed

1 cup shredded zucchini

¼ cup coconut sugar

2 tablespoons maple syrup

2 tablespoons melted coconut oil

¼ cup plant milk

½ cup almond butter

Dry

1 ½ cups rolled oats

1 ¼ cups oat flour

1 teaspoon baking powder

½ teaspoon cinnamon

pinch salt

¾-1 cup chocolate chips

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INSTRUCTIONS

Make your flax eggs by mixing flax with water. Let sit for at least 5 minutes until thickened.

Preheat oven to 350 degrees.

Add all wet ingredients to a bowl and mix until just combined. Pour in dry ingredients except for chocolate chips. Mix again until just combined. Lastly fold in chocolate chips.

Pour dough and spread evenly into an 8x8 baking dish lined with parchment paper.

Bake bars for 20-28 minutes. I baked mine for 28 minutes, a knife should come out mostly clean when finished cooking.

Let bars cool for 15 minutes, slice and enjoy. Store the leftover bars in a sealed container in your fridge for up to 5 days, or in your freezer for months.

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