Zucchini Bread Baked Oatmeal (Vegan + Gluten Free)

This Zucchini Bread Baked Oatmeal recipe is a healthy and delicious way to sneak veggies in the morning! Super creamy, high in protein and the perfect thing to meal prep for an quick and easy breakfast throughout the week. Vegan + Gluten Free.

Mornings just got a major upgrade and this is indeed a fact.

My breakfast game has been pretty weak lately and I just needed to have something new, easy, nutritious and obviously still delicious.

Of course when I opened my fridge last Wednesday morning all that was left was some cashew milk, zucchini and a super (borderline TOO) over ripe banana.

In my pantry? Some rice, pasta, lentils, beans and some oats.

Not much goin’ on here.

I could have made my favourite zucchini bread… but I was feeling something cozy in a bowl. I figured I’d make some zucchini oatmeal. But then the idea of baking the oatmeal popped up into my head. I had no intentions of turning this into a recipe but it was mind-blowingly delicious it would have been selfish of me NOT to share.

This baked oatmeal is amazing for lazy mornings that also keeps well for the rest of the week. Plus it can easily be doubled to feed a family! Kinda perfect especially during this time of quarantine-ing.

So let’s get baking, shall we?

Ingredients in This Zucchini Baked Oatmeal

Since I know a lot of you are struggling with getting groceries right now, I tried by very best to use pantry staple ingredients:

• Flax egg: mix 1 tbsp of flax meal with 2.5 tbsp of water or aquafaba and let it rest for 5 minutes in the fridge
• Banana: gives it natural sweetness
• Peanut butter: use your favourite nut or seed butter here!
• Non-dairy milk: I like to use cashew but any will work
• Maple Syrup: just for a tad more sweetness but you can omit if you want
• Vanilla: for flavour
• Oatmeal: I usually use rolled oats but you can also use quick or flaked oats
• and of course, Zucchini!

Here’s How to Make Zucchini Bread Baked Oatmeal

1. Mash the banana and mix all the wet ingredients together.
2. Add in the oats and zucchini and mix until combined.
3. Transfer into a prepared 8×8 inch metal baking pan and top it off with some chocolate chips, chopped nuts or dried fruit.
4. Bake for 35-40 minutes at 350 F until its lightly browned at the top and cooked through.

What I love about baked oatmeal is that you don’t have to hover over the stove to stir it every couple of seconds and can get work done as the oatmeal is cooking in the oven! #winning

How to store, freeze & reheat zucchini baked oatmeal:

Storing baked oatmeal in the refrigerator:

Once the baked oatmeal has comepltly cooled, you can keep it in the baking pan or transfer it into another tupperware. Sometimes, I’ll individual portion and wrap them to for an easy grab-and-go breakfast. Cover with a lid or saran wrap and place in the refrigerator. It will keep well in the fridge for up to 3-4 days. To reheat, just microwave for 30 seconds or until heated through.

Storing baked oatmeal in the freezer:

Again, ensure the baked oatmeal has completely cooled. Portion the baked oatmeal into 6 servings and separate each piece either by individually wrapping them or re-use the parchment paper as separators so that each piece is not sticking to one another (my preferred method to be less wasteful). When ready, unwrap the oatmeal and microwave for 30 seconds to 1 minute, or until heated through. You can also heat it in a toaster oven at 350 F for 10 minutes (creates crispy edges)!

I personally love serving it with a bit of cashew milk for creaminess but it’s moist enough where you can enjoy it as is!

More Oatmeal Recipes to Try:

• Healthy Banana Oatmeal Bars
• Breakfast Banana Oatmeal Cookies
• Cashew Butter Blueberry Oatmeal Cookies
• Healthy Blueberry Oatmeal Muffins

If you recreate this Zucchini Bread Baked Oatmeal Recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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