Vegan Baked Oatmeal with Chocolate and Zucchini
Breakfast time has never been this exciting with this delicious vegan baked oatmeal with chocolate and zucchini! Naturally gluten-free, kid friendly, and packed with healthy goodness, you'll be looking forward to having this baked oatmeal for breakfast!
Servings 16 bars
Preheat oven to 375 F. Grease two 9" square baking dishes.
Mix together the oats, cinnamon, cocoa, nutmeg, baking powder and salt in one bowl.
In another, mix the almond milk, maple, flax eggs, coconut oil, vanilla, banana, zucchini, and walnuts. Mix into the dry ingredients.
Transfer mixture to the two baking dishes. Sprinkle with chocolate chips and hemp hearts. Bake for 22-25 minutes or until golden brown on the outsides and firm to the touch. Allow to cool before cutting into pieces.
- The best bananas for this vegan oatmeal bake is the spottiest bananas you can find. The more ripe the bananas are, the sweeter it'll be for your oatmeal.
- The easiest way to shred your zucchini is by using a box grater or with an attachment in your food processor.
- Zucchinis have a high water content. After you've grated them, you can wrap it up in a cheesecloth or paper towel and squeeze out as much liquid from them as possible. This prevents them from releasing the liquid while it bakes in the oven, resulting in a watery oatmeal bake.
Calories: 169kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 182mg | Potassium: 205mg | Fiber: 3g | Sugar: 8g | Vitamin A: 79IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 1mg