Very Veggie Oat Bars

Name: Very Veggie Oat Bars
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 9
Ingredients: 1 medium courgette (zucchini), grated (mine was around 315g / 11oz / 2 cups when grated); 3 medium carrots, grated (mine were around 200g / 7oz / 1 3/4 cups when grated); 225 g extra mature cheddar cheese, grated (~ 2 1/4 cup when grated); 150 g (~ 1 1/2 cups) rolled oats; 80 g (~ 1/2 cup) self-raising flour; Few sprigs fresh basil or parsley, roughly chopped; 3 spring onions, sliced; 2 tbsp pesto (I used tomato and chilli pesto); 4 eggs; 75 ml (~ 1/4 cup) milk; 1 tsp dried thyme or parsley; Salt; Black pepper; Oil for greasing

by Becca

9 slices

1 hr 40 min

These very veggie oat bars are packed with fresh veg, and are perfect for picnics or lunch boxes!

The very veggie lentil bake on my blog is such a hit that I thought this whole ‘very veggie’ thing could be a bit of a recurring theme. One batch of these very veggie oat bars contains a whole courgette (zucchini), 3 carrots and 3 spring onions, along with oats, eggs and plenty of grated cheese – all good ingredients to make a good savoury oat bar!

These very veggie oat bars are great for lunch with a dollop of coleslaw and a bit of salad – and they’re tidy enough to pop in a lunchbox too. Makes a change from a soggy cheese sandwich!

Very Veggie Oat Bars

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Recipe details

Yield 9 slices
Time spent: Prep time: 30 Minutes Cook time: 70 Minutes Total time: 1 hr 40 min

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% Daily value

Ingredients

1 medium courgette (zucchini), grated (mine was around 315g / 11oz / 2 cups when grated)
3 medium carrots, grated (mine were around 200g / 7oz / 1 3/4 cups when grated)
225 g extra mature cheddar cheese, grated (~ 2 1/4 cup when grated)
150 g (~ 1 1/2 cups) rolled oats
80 g (~ 1/2 cup) self-raising flour
Few sprigs fresh basil or parsley, roughly chopped
3 spring onions, sliced
2 tbsp pesto (I used tomato and chilli pesto)
4 eggs
75 ml (~ 1/4 cup) milk
1 tsp dried thyme or parsley
Salt
Black pepper
Oil for greasing

Instructions

Add the grated courgette (zucchini), grated carrot, grated cheese, oats, flour, chopped herbs, and spring onions to a large mixing bowl. Mix to combine. Then add the pesto, eggs, milk, dried herbs, and a good pinch of salt and pepper, and stir thoroughly until well mixed.
Grease a suitably sized baking dish, and transfer the oat mixture to the dish. Smooth out the top, and cover loosely with foil (remember the mixture will rise a little due to the self-raising flour). Bake at 190°C (Gas Mark 5 / 375°F) for around an hour, then remove the foil, and bake for a further 10 minutes, or until crisped up to your liking.
Leave to cool, or slice and serve straight away.

Comments

Mary A Tholemeier on Mar 07, 2022

I will make this vegan bars. I am not vegan, but like the ingredients. Yummy! Thank you for the ingredients being in cup & weight (oz).

1 Reply
Jli7915537 on Mar 10, 2022

75 ml is really about 1/4 cup + 1 Tablespoon.

1 Reply

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Very Veggie Oat Bars

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