Crisp Veggie Bars (Printable Version)

Crunchy bars packed with vegetables, grains, and seeds for a wholesome, flavorful snack.

# What You'll Need:

→ Vegetables

01 - 1 cup grated carrot
02 - 1 cup grated zucchini, squeezed dry
03 - ½ cup finely chopped red bell pepper
04 - ¼ cup finely chopped scallions

→ Grains & Seeds

05 - 1 cup rolled oats
06 - ½ cup whole wheat flour
07 - ¼ cup sunflower seeds
08 - ¼ cup pumpkin seeds
09 - 2 tbsp chia seeds

→ Dairy & Eggs

10 - 2 large eggs
11 - ⅓ cup plain Greek yogurt
12 - ½ cup shredded cheddar cheese

→ Flavorings

13 - 1 tsp dried oregano
14 - ½ tsp garlic powder
15 - ½ tsp salt
16 - ¼ tsp freshly ground black pepper

→ Other

17 - 2 tbsp olive oil

# How To Make:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a large bowl, combine grated carrot, squeezed zucchini, red bell pepper, and scallions.
03 - Add oats, whole wheat flour, sunflower seeds, pumpkin seeds, and chia seeds. Stir to mix well.
04 - In a separate bowl, whisk together eggs, Greek yogurt, cheddar, olive oil, oregano, garlic powder, salt, and pepper.
05 - Pour the wet mixture over the dry ingredients and mix until thoroughly combined.
06 - Transfer mixture to the prepared pan, pressing down firmly and evenly.
07 - Bake for 30 minutes, or until the top is golden and set.
08 - Let cool in the pan for 10 minutes, then lift out using parchment and cool completely on a rack. Slice into 12 bars.

# Expert Advice:

01 -
  • They actually disappear from the lunchbox instead of coming home untouched
  • You can pack an entire rainbow of vegetables into something that feels like eating a treat
  • The texture walk that perfect line between chewy and crisp that makes you want just one more
02 -
  • The squeezing step for zucchini is not optional, I once skipped it and ended up with mushy bars that never fully set
  • Let these cool completely before slicing or they'll fall apart, I learned this the hard way when I cut them too warm
  • The bars need to be pressed very firmly into the pan, think compacting like you would for a crumb crust
03 -
  • Grate the vegetables using the large holes of a box grater rather than a microplane, you want visible shreds not a puree
  • Use freshly shredded cheese instead of pre shredded, the anti caking agents in pre shredded cheese can affect the texture

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