Oatmeal Zucchini Snack Bars
2 large flax eggs
1/2 cup maple syrup (or ⅓ cup of molasses, which is more nutrient dense)
1/4 cup coconut oil, melted and cooled slightly (or use your favorite oil)
1/3 cup almond butter
1 banana, mashed (about 1/2 cup)
1/4 cup unsweetened almond milk (or your favorite)
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 cups grated zucchini, (1 lb. or about 2 medium)
4 cups old fashioned rolled oats
1/4 cup dark chocolate chips (use dairy free if lactose intolerant)
Preheat the oven to 350 degrees and spray a 9x13" baking dish with cooking spray.
In a large bowl, whisk together the flax eggs, maple syrup and coconut oil until well combined.
Whisk in the almond butter, mashed banana, almond milk, and vanilla until incorporated, then whisk in the baking powder and salt.
Stir in the grated zucchini until combined.
Add the oats and dark chocolate chips and stir until well incorporated.
Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 20-25 minutes or until golden brown and set. Remove from heat and cool on a wire rack.
Cut into bars, serve and enjoy!