These savory breakfast bars are packed with garlicky kale, nutty parmesan, oats, and walnuts for an easy, satisfying breakfast you can make ahead. Greek yogurt and eggs keep them soft and tender while adding plenty of protein—each square has about 12 grams. Enjoy them as a snack or with some fried eggs for breakfast.
Ingredient highlight
Parmesan cheese! This versatile hard, nutty, aged Italian cheese is a good source of protein and bone-building nutrients calcium and phosphorous. Just one ounce of parmesan gives you about 10g of protein and about 1/4 of your daily recommended calcium. It’s also easier to digest than most cheese because it has lower lactose levels and it also contains some probiotics (that’s what gives this cheese it’s slightly tangy flavor).
Make sure to buy the good stuff when it comes to parmesan because there are a lot of bad “parmesan” cheeses out there. Always look for “parmigiano reggiano” and it’s best to buy it in a block and grate it at home. The best price for the quality I’ve found is at Costco or Trader Joe’sCheck out the videos for my favorite way to quickly grate a lot of parm at once!
Servings 12 bars
Prep Time 15 minutes 
Cook Time 25 minutes Ingredients
- 2 tbsp olive oil
- 1 large or 2 medium bunches kale, stems removed, leaves roughly chopped
- 1-2 cloves garlic, thinly sliced or chopped
- ¾ tsp kosher salt, divided
- 8 large eggs
- 1 cup plain Greek yogurt
- 1 cup finely grated parmesan, divided
- Black pepper
- Zest of 1 lemon (optional)
- 1½ cups rolled oats
- 1 cup raw walnuts
- 1 tsp baking soda
- Tip! ~ From the fridge, I like to cut these in half lengthwise and pop them in the toaster, then top with some butter or fried eggs. So good!!
Instructions
- Preheat the oven to 350°F. Line a 9 x 13-inch baking dish with parchment paper.
- Heat the olive oil in a large skillet over medium heat. Add the chopped kale, garlic, and ½ teaspoon salt. Cook for 5 minutes, stirring often, or until completely wilted and tender. Let cool.
- In a large bowl, whisk together the eggs and Greek yogurt until smooth. Stir in the cooked kale, ¾ cup parmesan, black pepper, and lemon zest, if using.
- Add the oats to a high-speed blender or food processor and blend briefly into a coarse meal. Add the walnuts and pulse into a meal, being careful not to blend them into nut butter.
- Add the oat-walnut mixture, baking soda, and remaining ¼ teaspoon salt to the egg mixture. Stir until combined.
- Pour into the prepared baking dish and spread it into an even layer. Sprinkle the remaining ¼ cup Parmesan evenly over the top.
- Bake for 25-30 minutes, or until the center is set, the tops are lightly golden, and a knife inserted into the middle comes out clean.
- Let cool for at least 10 minutes before lifting from the pan and slicing into 12 squares.
Items you can prep ahead (optional)
- Chop 1 large or 2 medium bunches kale
- Thinly slice 1-2 cloves garlic
- Cook the kale/garlic mixture
- Grate 1 cup parmesan
- Make and bake the bars
Substitutions:
- To make nut-free, replace walnuts with ¾ cup pumpkin seeds.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm them up briefly in the microwave so they are just barely warm, about 10-15 seconds.
- Top or eat with fried eggs for a hearty breakfast.
- Eat warm with butter.
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