Zucchini Pumpkin Oat Bars

These are a spin off of Katie Crokus’ infamous ZPO bars. They are so good, so easy to whip up and have on hand for easy, quick to grab breakfast, snacks or other meals. The original recipe is decently high in protein. I tend to struggle to go over on protein so I worked to adapt the recipe to contain a lower amount of protein. I love to make these over the weekend, and then have in the refrigerator or freezer for quick pre-workout or post-workout meals (or snacks as well). They are awesome cold, rewarmed via the microwave or air fried. My favorite method to rewarm these are to air fry for about 5 minutes at 385 degrees. It gives the most lovely crispness to the outside. Topping options are endless. You don’t need to top with anything, but why not mix it up? πŸ’πŸΌβ€β™€οΈ Some of my favorite toppings of choice are: greek yogurt, cream cheese, my “frosting” (see recipe below),nut butters, cookie butters, Cocoa Bar in a Jar, syrups, butter, spray butter, light butter…the options and variations are endless!

You can (and I do) so many versions and variations with this recipe.

Zucchini Pumpkin Oat Bars


-500-600 grams zucchini

-1 15 ounce can of pumpkin puree

-380 grams liquid egg whites

-2 ounces Jordan’s skinny syrup (FITFOODIE10) or SF syrup

-1 large egg

-6 grams sugar free instant pudding mix

-1 TBS psyllium husk (or arrowroot powder or all purpose)

-80 grams (5/8 cup) all purpose flour

-1 TBS baking powder

-1 TBS cinnamon

-1 tsp vanilla or butter extract

-175 grams (1 3/8 cup) of rolled oats

-1/4-1/2 cup water (depending on how thick you like your batter)


  1. Blend all ingredients (minus the oats) in blender. You will want everything to be blended so not to see zucchini if feeding to your kids. πŸ˜‰
  2. Pour into a large bowl (with a lid), add oats, and refrigerate for a couple of hours or overnight. I find best results are overnight – the oats break down and the flavors all combine and become heightened with time.
  3. When ready to bake, prepare a 10×15 (or 9×13 if that’s what you have) by lining it with parchment paper.
  4. Preheat the oven to 350 degrees.
  5. Once preheated bake for 45 minutes if using a 10×15. If using 9×13 bake for an hour or until cracks start to form and toothpick comes out clean.


Per serving: 191 calories; 30.6 g carbohydrates; 2.5 g fat; 10.9 g protein.

Another combo option?

Peanut Butter Frosting: With electric mixer (stand or handheld) combine 8 ounce fat free cream cheese, 1 cup Two Good vanilla yogurt, 4 tablespoons powdered peanut butter, 1 tablespoon peanut butter, 1 ounce vanilla https://www.skinnymixes.com/, 1/2 tsp butter extract

The options are endless. Give them a try!

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