Zucchini-Oat Breakfast Balls

By July 18, 2015

I was looking for a good way to use up some of the extra zucchini that's around mid-summer, as well as a quick, grab-n-go healthy breakfast for fast mornings. This recipe can handle whatever you'd like to throw in-- try different combinations of nuts and seeds, more or less sweet stuff, or maybe press into a flat bar shape and freeze.

 2 cups shredded zucchini
 1/2 tsp salt
 1/2 tsp dried rosemary, or 2 tsp minced fresh
 Zest from 1 whole orange (about 3/4-1 tbsp depending on size)
 1/4 cup sorghum
 1/3 cup apple sauce
 2 cups rolled oats
 1/2 cup raisins
 1/2 cup roughly chopped walnuts
 1/2 cup raw sunflower seeds
 1 tsp vanilla
 Some sunflower oil
1

Preheat the oven to 375. Have two bowls ready, one for wet ingredients and one for dry. In the dry bowl, add the oats, salt, sunflower seeds, walnut pieces, raisins, orange zest & rosemary. Stir to mix.

2

Into the wet bowl, add the grated zucchini, applesauce, vanilla, and the sorghum, and stir to combine.

3

Mix the wet into the dry, making sure to scoop it all up from the bottom of the bowl. Using a spoon, dollop out about a tablespoon size into your hands and roll into a ball. Use some of the oil on your hands to help with the stickiness. Set onto a cookie sheet, and bake for 25-25 minutes until warm and keeping their shape, but not dried out and falling apart. Keeps great in the freezer or in tupperware in the fridge, can be eaten warm or cold.

Ingredients

 2 cups shredded zucchini
 1/2 tsp salt
 1/2 tsp dried rosemary, or 2 tsp minced fresh
 Zest from 1 whole orange (about 3/4-1 tbsp depending on size)
 1/4 cup sorghum
 1/3 cup apple sauce
 2 cups rolled oats
 1/2 cup raisins
 1/2 cup roughly chopped walnuts
 1/2 cup raw sunflower seeds
 1 tsp vanilla
 Some sunflower oil

Directions

1

Preheat the oven to 375. Have two bowls ready, one for wet ingredients and one for dry. In the dry bowl, add the oats, salt, sunflower seeds, walnut pieces, raisins, orange zest & rosemary. Stir to mix.

2

Into the wet bowl, add the grated zucchini, applesauce, vanilla, and the sorghum, and stir to combine.

3

Mix the wet into the dry, making sure to scoop it all up from the bottom of the bowl. Using a spoon, dollop out about a tablespoon size into your hands and roll into a ball. Use some of the oil on your hands to help with the stickiness. Set onto a cookie sheet, and bake for 25-25 minutes until warm and keeping their shape, but not dried out and falling apart. Keeps great in the freezer or in tupperware in the fridge, can be eaten warm or cold.

Zucchini-Oat Breakfast Balls

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