Cody’s first “real” food and our go-to breakfast. I still make a batch of these about every two weeks.
Active Time: 10 minutes | Cooking Time: 30 minutes
- 3 medium ripe bananas, peeled and broken into fourths
- 1 1/2 cup blueberries or roughly chopped zucchini (any medium textured fruit or veggie will work)
- 1 1/2-2 cups old-fashioned oatmeal
- 1/2 cup full fat plain yogurt
- 2 tsp chia seeds (optional)
- 2 tbsp flaxseed (optional)
Preheat oven to 350 degrees.
Process bananas and blueberries or zucchini in food processor or blender until chunky, about 45 seconds.
Add 1 1/2 cup oatmeal, yogurt and seeds (if using) to processor or blender and blend to combine. The consistency should be thicker than a smoothie but still taste sweet. If the batter feels thin, add another 1/2 cup of oatmeal.
Pour batter into a greased 11×7″ casserole dish and smooth the surface with a spatula.
Bake for 30 minutes or until a toothpick inserted into the center of the casserole comes out clean.
Set on the counter to cool about 30 minutes.
When cool, cut into small sticks, about 3 inches by 1 inch.
I typically make both blueberry and zucchini oatmeal bars at once when I make these. Once they’re cool and cut into bars, I save a handful in the fridge and then freeze the rest by laying them flat in a gallon size plastic bag with about a half inch between each bar so they freeze separate. Once frozen, I move to a smaller plastic bag in the drawer of my freezer.
I also occasionally add 1/2 cup chopped dried apricot to this recipe, cutting 1/2 cup from whatever fruit or veggie I’m using.