Vegan Zucchini Bread Oatmeal Breakfast Bake! A favorite go-to breakfast for flavorful, filling, stress-free mornings.

Hearty, satisfying, and easy, this Vegan Zucchini Bread Oatmeal Breakfast Bake is all the delicious flavors of zucchini bread in simple breakfast form. The smell of cinnamon baking in the oven will bring the whole family running to the breakfast table. A perfect meal prep to make mornings a breeze.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Crazy delicious and healthy, this oatmeal breakfast bake is packed with sunshine feels and makes for the perfect breakfast. We ate it all up!

Plus, it’s a great way to get extra veggies with your little ones. Yasmeen isn’t super crazy about zucchini, but she definitely enjoys this oatmeal bake.

You gotta give this one a try!

Tips for Success:

• Flavor Profile: The flavor profile is similar to a zucchini bread.  It is a fantastic oatmeal breakfast treat, loved by kids and adults alike.
• Grated Zucchini: The number of zucchinis used is approx. 1 small zucchini to arrive at ¾ cup.  Do not use more than ¾ cup of grated zucchini.
• Medjool Dates: Medjool dates are very soft. You should be able to pinch them, and they are “gooey”.  If you use a drier date, then place the pitted dates into a small bowl and cover them with boiling water.  Set for 10 minutes, then completely drain them off before putting them into the food process.  Medjool dates can typically go straight into the food processor without soaking them first.
• Grated Zucchini: We used the grater attachment on our food processor.
• Cashew Butter Substitutions: We feel that cashew butter is the best choice because of its neutral flavor.  You can also use other similarly somewhat neutral nut or seed butters with the understanding that the flavor (and possibly the texture) will change accordingly.
• Cinnamon: Not all cinnamon is created equal.  Some brands of cinnamon are light and passively flavored while others are strong, sharp, and astringent.  Use judgement and start on the low end.  We used Ceylon cinnamonwhich has a very light flavor.  You can use your favorite cinnamon in this recipe; however, we strongly suggest starting on the low end until you have a strong understanding of how the cinnamon that you are using in this recipe impacts the flavor.
• Dates in the Food Processor: After the dates have been chopped in the food processor, you will find that they all want to clump and stick together.  Pull them apart as much as possible before putting all the remaining wet ingredients into the food processor.  Then check about half-way through processing to ensure they didn’t clump back together.  No worries if they didn’t, simply use your hands to pull them apart and evenly distribute them in the liquids before adding them to the oat mixture.
• Walnuts, Raisins, Chocolate Chips: Do not add more than 1 cup total of the optional ingredients. For example:  ½ cup of chocolate chips and ½ cup of walnuts.  We did not add the chocolate chips.
• Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Rolled Oats (Whole Grain).
• Breakfast Bake: This recipe is a breakfast bake which means it is moist, warm, and not completely formed.  You will be able to cut individual serving; however, it is not intended to be picked up and eaten like a bar or cookie.  You eat it with a fork or spoon.
• Serve Warm: This breakfast bake is best when served warm with a drizzle of peanut butter.  You can microwave individual servings that have become room temperature or that have been refrigerated.
• Optional Vegan Cream Cheese Icing: For individual servings, mix a 1:1 ratio of vegan cream cheese with maple syrup; stir vigorously. You can use less maple syrup if desired.  Drizzle over top the warm breakfast bake.  Note:  We used Kite Hill Cream Cheese, it is Whole Food Plant Based.

Leftovers and Freezing:

Leftovers will generally keep for 3 to 4 days in the refrigerator.  Store in a covered container.

This breakfast bake freezes well.

Pantry Products:

• Molasses:  We used Grandma’s Unsulfured Original Molasses.  Feel free to use your favorite molasses.  We do not recommend black strap molasses. You can leave the molasses out of the dish if you wish.  The molasses adds excellent depth of flavor and is reminiscent of brown sugar.
• Rolled Oats:  We used Bob’s Red Mill Rolled Oats (Whole Grain).  Use Bob’s Red Mill Gluten Free Rolled Oats as well.  Feel free to use your favorite rolled oats.
• Cashew Butter:  We used Artisana Organic Raw Vegan Cashew Butter.  Feel free to use your favorite raw cashew butter in this recipe.  Read the label, make sure the only ingredient is raw cashews.  Do not use a salted or sweetened cashew butter.
• Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Products:

• Food processor
• 9 x 13 baking dish
• Parchment paper

If you try this tasty oatmeal bake, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Zucchini Bread Oatmeal Breakfast Bake

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 35 Minutes
• Total Time: 50 Minutes (+Rest Time)
• Yield: 6-8 Servings 1x
• Category: Breakfast
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

Hearty, satisfying, and easy, this Vegan Zucchini Bread Oatmeal Breakfast Bake is all the delicious flavors of zucchini bread in simple breakfast form.

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Ingredients

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Dry Ingredients:

• 4 cups rolled oats (not instant oats)
• 2 to 3 teaspoons cinnamon (+/-) *
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon sea salt (+/-) *

Wet Ingredients:

• 5 Medjool dates, pitted, chopped
• 1 Tablespoon vanilla
• ½ cup [raw] cashew butter
• ½ cup pure maple syrup
• 2 ¼ cups unsweetened plain plant milk
• 1 teaspoon molasses *

Other Ingredients:

• ¾ cup grated zucchini 

Other Optional Ingredients:

• 1 cup chopped walnuts
• 2/3 cups raisins
• 1 cup vegan chocolate chips

Optional Individual Topping:

• Vegan cream cheese icing *

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Instructions

1. Preheat the oven to 375 F.
2. Line the bottom of a 9 x 13 baking dish with parchment paper, set aside.
3. In a large bowl, add all the Dry Ingredients, mix well, set aside.
4. Place the pitted Medjool dates in a food processor and pulse to break them up. Then add all the remaining Wet Ingredients (except for the zucchini). Pulse for several minutes until the mixture is smooth.  You will still see some tiny bits of dates in the mixture.  Scrape down the food processor about half-way to ensure the dates have not clumped together. Break them up with your hands and process again, if needed.
5. Add the wet ingredients to the oat mixture in the large bowl, and mix well, then add the grated zucchini, walnuts, and raisins. Stir for several minutes to allow the wet ingredients to absorb into the oats and become thick.
6. Carefully dump the mixture into a parchment paper (bottom only) lined baking dish.Spread out mixture evenly with a rubber spatula.  Press the mixture down lightly to ensure everything is cohesive.
7. Place in a preheated oven, and bake for 35 minutes, or until set.
8. Remove from the oven and allow to sit for 10 minutes before serving.Best if served warm.
9. To reheat, place individual serving in a microwave safe bowl/plate and microwave for 10 seconds (or longer) until warm.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 6 to 8

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