These veggie and protein-packed bars use simple ingredients that you likely already have on hand. Roasted broccoli and salty feta get mixed into an oat-based batter and baked until golden and crispy for a filling, delicious breakfast or snack. Eat them straight up or top with a fried egg for extra protein and a yolky sauce!
Ingredient Highlight
Broccoli! This mighty cruciferous veggie is packed full of nutrients like vitamin K, vitamin C, folate, fiber, iron and calcium. It’s also loaded with antioxidant compounds like sulforaphane, kaempferol, and quercetin. Plus, it’s large tree-like flowery heads absorb sauces extremely well, making it one of my favorite veggies for things like stir-fry’s and anything with a sauce or dressing!
Servings 9 squares
Prep Time 10 minutes 
Cook Time 40 minutes Ingredients
- ¼ cup milk of choice
- ¼ cup olive oil
- 3 eggs
- 1 cup rolled oats
- ½ cup almond flour
- ½ cup hulled hemp seeds
- 1 tsp baking powder
- ¾ tsp kosher salt
- ¾ cup crumbled feta cheese divided
- Black pepper
For the broccoli:
- 2 heads broccoli, roughly chopped into bite-sized pieces about 4 heaping cups
- 1 tbsp olive oil
- ¼ tsp kosher salt
- You can use frozen broccoli! Roast for 20 minutes instead of 10. You should be left with about 2 cups of roasted broccoli.
Instructions
- Preheat the oven to 450F. Line a baking sheet with parchment. Add broccoli, oil, and salt and toss to coat. Bake for 10 minutes or until just tender and charred in spots. Remove from the oven to let cool. Reduce the oven temperature to 375F.
- Generously grease a 9×9 or 8×8-inch baking dish with olive oil. You can line the bottom with parchment paper to ensure it does not stick.
- In a large bowl, whisk together the milk, oil, and eggs until smooth. Stir in the oats, almond flour, hemp seeds, baking powder, and salt until combined. Stir in the roasted broccoli and ½ cup crumbled feta. Transfer to the prepared baking dish and spread out and press into an even, compact layer. Top with remaining ¼ cup feta and some black pepper.
- Bake for 25-30 minutes, or until the edges and top turn a light golden brown. Let cool for at least 10 minutes. Use a knife or spatula (this fish spatula works great, it’s the only spatula I EVER use!) to loosen the sides from the baking dish. Slice into 9 squares and use a spatula to remove from the pan.
Items you can prep ahead (optional)
- Chop 4 heaping cups broccoli
- Roast broccoli
- Make the bars for breakfast/snack all week
Substitutions:
- To make dairy-free, skip the cheese and add an extra ¼ teaspoon salt.
- To make vegan, see above + substitute with flax eggs (I have not tested this but think it would work fine).
- Substitute any roasted veggie for the broccoli.
- Substitute cheddar cheese for the feta (increase salt to ¾ teaspoon since it’s not as salty).
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Pop refrigerated leftovers into the microwave to reheat (about 15-25 seconds should do it).
- Top with an oozy fried egg.
- Enjoy with a side of avocado toast.
