baked oatmeal in a bowl with chocolate chips and cashew milk

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.

zucchini bread baked oatmeal in a 8x8 inch baking pan with chocolate chips on top

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 for zucchini bread baked oatmeal on a beige marble top

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!
step by step instructions on how to make zucchini baked oats

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

zucchini bread baked oatmeal slice in a bowl with cashew milk, bananas and chocolate chips

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)!

close up shot of baked oats in a bowl with milk and bananas

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:

side bite shot of vegan baked oatmeal with chocolate chips and bananas

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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close up shot of baked oats in a bowl with milk and bananas

Zucchini Bread Baked Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Lisa Kitahara
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


Creamy Zucchini Bread Baked Oatmeal recipe is made with wholesome ingredients for a quick and easy breakfast! Perfect for a healthy, vegan and gluten free meal prep.


Units Scale

Wet Ingredients

  • 1 flax egg (1 tbsp flax meal mixed with 2.5 tbsp aquafaba or water and rested for 58 minutes)
  • 1 medium banana (120g)
  • 1/3 cup peanut butter (83g // or nut butter of choice)
  • 1 cup non-dairy milk
  • 2 tbsp maple syrup (40g)
  • 1 tsp vanilla

Dry Ingredients


  1. Pre-heat oven to 350 F. Grease or line a 8×8 inch baking pan. 
  2. Into a large bowl mash the banana. Add in all the wet ingredients and stir to combine.
  3. Add all the dry ingredients and zucchini into the bowl and mix to combine. Transfer the batter into the prepared baking pan and top with chocolate chips or walnuts. Bake in the oven for 35-40 minutes, or until the surface is lightly browned. 
  4. Remove from oven and let it cool for 3-5 minutes before serving.


  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Vegan, Gluten Free


  • Serving Size: 1 serving
  • Calories: 260
  • Sugar: 9.4
  • Sodium: 130
  • Fat: 11.4
  • Saturated Fat: 1.8
  • Unsaturated Fat: 6.8
  • Trans Fat: 0
  • Carbohydrates: 33.8
  • Fiber: 2.8
  • Protein: 7.5
  • Cholesterol: 0


zucchini baked oatmeal pinterest graphic

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Hey Lisa, every recipe has a different taste. I have tried preparing Zucchini bread baked oatmeal quite a few times, and this was the best among them. Excited to try more recipes by you. Thank you. Keep sharing.

  2. I’ve made this 3 or 4 times now, and sometimes I omit the maple syrup and have been using pecans rather than chocolate chips. I love how low sugar it is and it comes out delicious every time. Thank you!

  3. Super delicious! I kept hearing about people baking with zucchini and initially thought “ew,” but now, I am such a fan. This recipe is also easy and requires ingredients that I already had. Sometimes when I want to add less processed sugar, I’ll add in diced up apples and vanilla soy milk. I’d also be interested in trying 50% shredded zucchini & 50% shredded carrots…

  4. This is my go to meal prep since quarantine! Super easy and tasty 😋 Moreover, the taste doesn’t change after frozen as well!! Thanks for the great recipe 🦔

  5. I just made this recipe a couple of hours ago! I was craving something warm and sweet and this zucchini bread met and exceeded my expectations, so yummyyy!

  6. Meal prepped a batch on sunday! So, so yummy! 💕 Love the recipe! And keeps nicely in the fridge! Will definitely make it again! 👌