Zucchini Bread Baked Oatmeal {vegan, gluten-free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 22 mins
  • Total Time: 32 mins
  • Yield: 6 baked oatmeal "muffins" 1x


Healthy zucchini bread baked oatmeal, in convenient muffin form. It is vegan, gluten-free, flourless, and scrumptious!



  • 11/2 cups rolled oats (certified GF, as needed)
  • 11/2 cups nondairy milk (I used plain almond)
  • 3 tablespoons ground flaxseed meal
  • 1 cup packed, finely shredded zucchini
  • 1/4 cup coconut sugar (or sweetener of choice)
  • 11/2 teaspoons pumpkin pie spice or ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • OPTIONAL STIR-INS: 1/4 cup chopped dried fruit, chocolate chips, raisins, nuts or seeds


  1. Preheat oven to 375F. Line (recommended), grease or spray 6 cups of a standard size muffin tin.
  2. 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.
  3. 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.
  4. Remove the oat pucks and store as directed. Serve cold, room temperature, or rewarm in the microwave for 20 to 30 seconds, as desired.


Storage: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 6 months.

Flax substitute: If you do not wish to use flaxseed meal, replace it with 2 tablespoons chia seeds.

  • Category: breakfast, snack


  • Serving Size: 1 oat "muffin"
  • Calories: 138
  • Sugar: 9.4 g
  • Sodium: 140.5 mg
  • Fat: 3.3 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 24.8 g
  • Fiber: 4 g
  • Protein: 3.7 g
  • Cholesterol: 0 mg