Easy Healthy Toddler Breakfast: Fruit & Veggie Oatmeal Bars (carrot, zucchini, banana oatmeal for kids)

Super easy make-ahead, baked oatmeal, packed with fruit and veggies! I used carrot, zucchini, banana and blueberries in these breakfast bars.

It comes together in a snap, with the help of a blender. I like to freeze the bars in individual portions, and you've got a hearty and wholesome, nutritious, grab-and-go breakfast, anytime!

Best part, is you can make these dairy free with dairy-free milk, vegan, by using flaxseed eggs, gluten-free, with gluten-free oats, and add any kind of mix-ins you want, from raisins, to berries, to chocolate chips!

I give one to Kinsley for breakfast in the morning before school!

Healthy Baked Oatmeal

Yield: 20 squares (recipe easily doubles)


  • 1lbs (about 4 1/2 cups) old fashioned rolled oats
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • optional: 1 tablespoons Super Seeds blend (ground flax, hemp, chia seed blend): https://amzn.to/4bSdION
  • 1very ripe bananas, the riper the sweeter (may sub apple sauce or pumpkin puree)
  • 1-2 large carrots
  • 1 medium zucchini
  • 2 large eggs
  • 2 cups milk of choice (may sub water)
  • optional sweetener: up to 1/4 cup maple syrup, agave, or honey
  • 1/2 teaspoon vanilla extract
  • 2 cups mix-ins (blueberries, raisins, chocolate chips, chopped nuts, etc.)


Line a 9x13-inch pan with foil or parchment paper for easy removal and spray with non-stick spray. Preheat oven to 350ºF.

Mix together the oats, cinnamon, baking powder, and super seed blend in a large mixing bowl and set aside. 

In a blender, add the banana, carrot, zucchini, eggs, milk, sweetener if using, and vanilla. Puree until smooth. Pour on top of oat mixture and stir with a spatula or wooden spoon until combine. Fold in the mix-ins. 

Pour into prepared baking pan and smooth with spatula. Bake for ~30-40 minutes until golden and center is set. 

Remove from oven and drizzle top with maple syrup, agave, or honey, if desired. Let cool and cut into bars. Store in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months. 

If freezing, wrap each cut bar in plastic wrap and place in a freezer bag. To reheat, microwave individual portions for 1 minute or bake in the toaster oven at 350ºF for 5-10 minutes.