Vegan Gluten-Free Zucchini Bread Baked Oatmeal Recipe

This Zucchini Bread Baked Oatmeal is a healthy, delicious way to sneak vegetables into your morning. Super creamy, high in protein, and perfect for meal prep—vegan and gluten-free.

Mornings suddenly feel easier. I wanted something simple, nutritious, and comforting for breakfast, and with only a few ingredients left in my fridge and pantry I improvised this baked oatmeal. It started with a banana, some cashew milk and a zucchini, then evolved into a warm, cozy dish baked in the oven. It turned out so good I had to share.

This baked oatmeal is ideal for lazy mornings and stores well for the week. You can easily double the recipe to feed a family or make extra for meal prep.

Ready to bake?

Ingredients in This Zucchini Baked Oatmeal

Designed to use pantry staples and simple swaps when needed:

• Flax egg: 1 tbsp flax meal mixed with 2.5 tbsp water or aquafaba, rested 5 minutes
• Banana: adds natural sweetness
• Peanut butter: or any nut/seed butter you prefer
• Non-dairy milk: cashew, almond, oat, etc.
• Maple syrup: optional for extra sweetness
• Vanilla: for flavor
• Oats: rolled oats are ideal; quick/flake oats also work
• Zucchini: shredded

Here’s How to Make Zucchini Bread Baked Oatmeal

1. Mash the banana and whisk together the wet ingredients, including the flax egg and nut butter.
2. Stir in the oats, shredded zucchini and dry spices until combined.
3. Transfer the mixture to a prepared 8×8-inch baking pan and top with chocolate chips, chopped nuts, or dried fruit if desired.
4. Bake at 350°F (175°C) for 35–40 minutes, until lightly browned on top and set in the center.

One of the best things about baked oatmeal is you don’t need to stand and stir—pop it in the oven and get on with your morning.

How to store, freeze & reheat zucchini baked oatmeal:

Storing in the refrigerator

Once completely cooled, keep the baked oatmeal in the pan or transfer to an airtight container. You can portion individual servings and wrap them for grab-and-go breakfasts. Store in the fridge for 3–4 days. Reheat in the microwave for 30–60 seconds or until warmed through.

Storing in the freezer

After cooling, portion into servings and separate pieces with parchment or wrap individually to prevent sticking. Freeze up to 2–3 months. Thaw and microwave 30 seconds to 1 minute, or warm in a toaster oven at 350°F for about 10 minutes to crisp the edges.

I like serving it with a splash of cashew milk for extra creaminess, but it’s moist enough to enjoy on its own.

Ingredients

Wet Ingredients

• 1 flax egg (1 tbsp flax meal + 2.5 tbsp water/aquafaba, rested 5–8 minutes)
• 1 medium banana (about 120g)
• 1/3 cup peanut butter (or nut butter of choice)
• 1 cup non-dairy milk
• 2 tbsp maple syrup (optional)
• 1 tsp vanilla extract

Dry Ingredients

• 1 3/4 cup gluten-free rolled oats (about 157g)
• 1 cup shredded zucchini (about 170g)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup chocolate chips or 1/3 cup chopped walnuts (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan.
2. In a large bowl, mash the banana and stir in the flax egg, nut butter, non-dairy milk, maple syrup and vanilla until smooth.
3. Add oats, cinnamon, nutmeg, baking powder, salt and the shredded zucchini. Mix until evenly combined.
4. Pour the batter into the prepared pan, sprinkle with chocolate chips or nuts if using, and bake for 35–40 minutes until the top is lightly browned and set.
5. Remove from the oven and let cool for a few minutes before slicing and serving.

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SAVE IT FOR LATER! ↓

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