This is an easy egg-free, dairy-free baked oatmeal packed with zucchini, bananas, and peanut butter and is so delicious!

baking dish of chocolate chip zucchini baked oatmeal with a slice missing

Why We Love This Zucchini Baked Oatmeal

Nourishing and Tasty: Who doesn’t love a little chocolate for breakfast? Especially when you’re also getting 10 grams of plant-based protein and 6 grams of fiber in each serving!
Easy to Make: Honestly, you don’t even need a bowl. Just mix everything together in your baking dish and pop it in the oven!
Meal-Prep Friendly: These are great for a quick breakfast or snack and last up to 5 days in the fridge. They also freeze well. You can freeze individual slices, pop one in a lunch box, and it should be thawed by the time lunch comes around.

Key Ingredients

Zucchini ⟶ One large zucchini adds tons of moisture, fiber, nutrients, and antioxidants! You can also use yellow zucchini if you don’t like the green specks.
Banana ⟶ Make sure they are very spotty and ripe since this is where most of the sweetness comes from.
Rolled Oats ⟶ Make sure you use rolled oats, not instant oats or steel-cut oats. Instant oats will result in a very soggy texture, while steel-cut oats will not cook properly in this recipe. You can technically use quick oats if it’s all you have, but the texture is best with rolled oats.
Peanut Butter ⟶ For better flavor, moisture, and texture. You can replace with another nut/seed butter like almond butter, walnut butter, or tahini.
Ground Flaxseed ⟶ This soaks up some of the moisture to help bind the oatmeal and also adds some healthy fats.
Soy Milk ⟶ I prefer soy milk for its higher protein content and creamier texture. For a soy-free option, use pea milk or a protein-fortified (if possible) non-dairy milk.
Chocolate Chips ⟶ Make sure they are dairy-free. I like using mini chips or chopped chocolate for more chocolate in each bite.

How to Make

Baked oatmeal is super simple to make! Whisk together the wet ingredients, then stir in the dry ingredients and pour into a lightly greased baking dish. Sometimes I just mix everything in the baking dish – for this I don’t grease it first, and I haven’t had any issues with it sticking too much.

Tip: You can blend the wet ingredients for an even quicker option, though this can make your baked oats a little more green. If you don’t like the green tint of the zucchini skin, you can peel it first, or use yellow zucchini!

Zucchini Baked Oatmeal FAQ

Nope! The key to masking the zucchini flavor is adding other flavorful ingredients like bananas, peanut butter, cinnamon, and chocolate chips. I didn’t add any extra sugar since I found it sweet enough from the bananas and chocolate chips, but if your bananas aren’t super ripe or you like your oats sweeter, you can add a few tablespoons of maple syrup.

These baked oats taste great on their own, but I love serving it warmed with soy milk and a good dollop of peanut butter. Some berries or banana slices would be delicious too! You can also add some maple syrup if you want it sweeter.

This baked oatmeal will last up to 5 days in the fridge. Tightly cover the baking dish with plastic wrap, or transfer to an airtight container. You can also freeze it! Slice the baked oatmeal into individual portions first before freezing. To reheat, just pop it in the microwave for a minute or so until heated through.

More Baked Oatmeal Recipes

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:15

Cook Time:40

Servings: 6

Ingredients

1 large zucchini (300-400g) shredded
2 large very ripe bananas (240g) mashed
1 cup (250ml) soy milk
¼ cup (60g) peanut butter
1 tsp vanilla extract
2-4 tbsp maple syrup or brown sugar optional
2 cups (160g) rolled oats gluten-free if needed
2 tbsp ground flax
1 tsp baking powder
1 tsp cinnamon
⅓ cup dairy-free chocolate chips*
pinch of salt

Instructions

Preheat oven to 350°F/180°C. Line or lightly grease an 8×8-inch baking dish (or similar size).
In a large mixing bowl, whisk soy milk and peanut butter until well combined.
Mix in shredded zucchini, mashed banana, vanilla extract, and sweetener if using.
Add oats, baking powder, cinnamon, chocolate chips, and salt. Mix until well combined.
Transfer the oat mixture to your prepared baking dish. Bake for 40-60 minutes until the center is set. Bake time will vary depending on your oven and how much moisture is in the zucchini.
Remove from oven and cool at least 5 minutes before serving. The oats will firm up more as it cools.

Nutrition Facts

**Nutrition information is a rough estimate and intended for informational purposes only. I am not a registered dietitian or certified nutritionist, and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

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