Vegan zucchini bread baked oatmeal in convenient muffin form. They are oil-fee, gluten-free, flourless, and only 138 calories per big serving!
Turn Zucchini Into Portable Baked Oatmeal “Muffins”
Happy late summer, everyone! I hope you have been enjoying the final hurrahs of the season, including the remaining books on your summer reading list, the late-summer sun, and the mouth-watering fruits and vegetables from your garden or the farmer’s market.
I was lucky enough to raid my mother’s abundant garden while visiting in California. Her home-grown zucchini inspired these portable baked oatmeal “muffins.”
Use Your Big Zucchini for Baked Goods
With apologies for sounding like a vegetable size-ist, it is easy to love petite, tender squash. Slice them thin for raw, crisp salads, spiralize for flash-cooked “zoodles,” or quickly char on the grill with a slather of olive oil and sprinkle of salt. No recipe required.
Their baseball bat-sized brethren require some manipulation. Their middles are squidgy, their flavor tame from months of sunbathing. Yet you can turn these traits into attributes by cranking up the oven and getting your bake on.
For example, use them in 3-Ingredient Zucchini Soccatas (chickpea flour omelets), Healthy Zucchini Oat Bread, Chickpea Flour Zucchini Muffins, 4-Ingredient Zucchini Skillet Flatbreads, Coconut Flour Zucchini Cookies, Coconut Flour Zucchini Brownies, Zucchini Oat Breakfast Cookies, or Vegan Almond Flour Zucchini Muffins.
These baked Vegan Zucchini Bread Baked Oatmeal are also a perfect place to use your great big zucchini.
If you need an expanded list of reasons to make this recipe, I have it, right here. These portable baked oat “muffins” are :
- vegan (egg-free & dairy-free)
- only 138 calories each
- high in superfood goodness (vegetables, whole grain, & omega3 fat from the flax)
- cheap & easy
- and, of course, delicious!!!
They are exactly what you need to make a smooth transition from summer to fall, too.
Ingredients for Vegan Zucchini Bread Baked Oatmeal
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- rolled oats (certified GF, as needed)
- nondairy milk of your choice (or dairy milk, if not vegan)
- flaxseed meal
- shredded zucchini
- coconut sugar (or sweetener of choice)
- pumpkin pie spice or ground cinnamon
- vanilla extract
- salt (optional, or adjust as desired)
Vary with Add-Ins As You Like
You can vary these beauties to suit your tastes. Purists can make them plain. Raisin-lovers (we exist!) can add raisins or other dried fruit. And chocolate lovers (aka, everyone) should definitely consider a smattering of chocolate chips.
How to Make Vegan Zucchini Bread Baked Oatmeal
Note that the complete directions are also in the recipe card below.
- Preheat oven to 375F (190C).
- Line (recommended), grease or spray 6 cups of a standard size muffin tin.
- In a large bowl, combine all of the ingredients (including stir-ins, if using). Let stand 15 minutes while oven preheats and then divide evenly between prepared cups.
- Bake in the preheated oven for 18 to 22 minutes until the centers feel set to the touch and the surface appears somewhat dry.
- Let cool completely on a wire rack.
- Remove the oat pucks and store as directed. Serve cold, room temperature, or rewarm in the microwave for 20 to 30 seconds, as desired.
I like these best when the zucchini is finely shredded, but big shreds will do the trick, too. Try other varieties of squash, or carrots–whatever floats your late-summer boat.
Happy gnoshing, everyone!