Broccoli Feta Bars

Prep Time 10

Cook Time 40

Servings squares

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.

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 9x9 or 8x8-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.

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).

Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.

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.