I don’t know about you but I love baked oatmeal. Even more than I love just regular oatmeal. Regular oatmeal just hasn’t been holding my attention lately, so I have been baking it. And zucchini bread? It’s one of my favorite sweet breads, but I have not made it in a years and the last time I did it was full of tons of sugar. Like too much sugar. And what better way to enjoy two of my favorite things than in a healthy treat? Here is my vegan and gluten-free Zucchini Bread Baked Oatmeal.
Who doesn’t love zucchini bread? Zucchini bread normally ends up being so moist and so sweet that you want to just sit down with a tub of butter and gobble it up. But when I decided to bake zucchini into my beloved baked oatmeal (beloved as in, I love recreating it) that I knew I wanted the zucchini and all aspects of a yummy bread to be in the baked oatmeal but to not have it be overly sweet. Baked oatmeal is always my breakfast and I don’t do well with a sugary morning – or sugar at all, but that doesn’t mean I don’t want to enjoy a little sweetness.
Start by mixing the oats, baking powder, and flax together. In a separate bowl mix the banana and vanilla then add the Splenda and mix. Add the cinnamon and allspice and mix then add to oatmeal and mix again adding all the milk. In food processor or using a hand-held grater, grate zucchini; add grated zucchini to mixture and mix well. Add in chopped walnuts and raisins and mix. Spray a baking sheet with non-stick spray then pour in oatmeal mix and spread out evenly. Bake at 350 for 60 minutes. Let cool then cut and enjoy!
Zucchini Bread Baked Oatmeal, 40 squares
5 C Bobs Red Mill Gluten-Free Oats
1/4 C Bobs Red Mill Flax Meal
2 Tbsp Baking Powder
2 Bananas, mashed
2 Tbsp Vanilla Extract
1 C Splenda
2 Tbsp Cinnamon
1 Tsp Allspice
3 C Silk Light Vanilla Almond Milk
3 C Zucchini, shredded
1 C Raisins
1 C Walnuts, chopped
1. Set oven to 350 degrees and spray a baking sheet with non-stick spray.
2. Mix oats, baking powder, and flax meal in a large bowl.
3. In a smaller bowl mash bananas and vanilla. Add Splenda and mix; add cinnamon and allspice and mix again.
4. Pour banana mix into oats and mix. Add all vanilla almond milk and mix well.
5. Grate zucchini then add to oat mixture.
6. Chop walnuts then add along with raisins to mixture.
7. Pour onto baking sheet and spread evenly.
8. Bake for 60 minutes.
9. Let cool then cut.
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Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!