Updated: Aug 25, 2020
optional: Dairy Free Sugar Free Gluten Free
This breakfast bake is loaded with nutrition and can easily be converted to gluten free, dairy free, and sugar free with no impact to taste or texture. See notes for how to make your own oat flour. A drizzle of maple syrup is certainly recommended when indulging in this bar.
Prep Time 15 minutes
Cook Time 30 minutes
1/2 cup coconut oil or grass fed butter
1/2 cup coconut sugar (OR cane sugar OR monk fruit, all optional)
2 bananas, overripe
2 cups shredded zucchini
1 cup oat flour*
1/2 cup rolled oats, if gluten free be sure to choose certified gluten free
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon Himalayan salt or Celtic Sea salt
2 tablespoons sprouted ground flax (optional)
1 cup blueberries, fresh or frozen
1/4 cup pecan pieces
Preheat oven to 350°F
Combine all ingredients except blueberries and pecans in a mixing bowl. If not using flax, add in an additional 2 T of oat flour. Stir until mixture is uniform and fully blended.
Stir blueberries and pecans gently into mixture. Spread into 9 x 13 inch ungreased pan. Bake for 30 minutes. Allow to cool for 10 minutes before serving. Tastes best drizzled with real maple syrup.
The sprouted ground flax adds both fiber and omegas to the dish. It serves to increase the amount of nutrition and slow the increase in blood sugar even more when consuming this dish.
Coconut sugar can be replaced with cane sugar or monk fruit on a 1:1 ratio. Coconut sugar adds sweetness while having a lower glycemic impact than sugar. Monk fruit has a 0 glycemic index. You can also emit the sugar altogether.
No oat flour? Just put 1 cup of rolled oats in a food processor or blend and blitz till it is flour. If gluten free, be sure to use certified gluten free oats.