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Vegan Oatmeal and Zucchini Bake
Vegan Oatmeal and Zucchini Bake

Vegan Oatmeal and Zucchini Bake
Vegan Oatmeal and Zucchini Bake
Source
Ingredients:
1
Servings
  • 480
    ml
     rolled oats
  • 1
    item
     large zucchini, grated and excess water squeezed out
  • 2
    item
     ripe bananas, mashed
  • 120
    ml
     unsweetened applesauce
  • 120
    ml
     plant-based milk (almond, soy, or oat)
  • 60
    ml
     maple syrup or agave nectar
  • 1
    tsp
     vanilla extract
  • 1
    tsp
     ground cinnamon
  • 0.5
    tsp
     baking powder
  • 0.25
    tsp
     salt
  • 60
    ml
     chopped nuts (optional)
  • 60
    ml
     raisins or dried cranberries (optional)
Vegan Oatmeal and Zucchini Bake
Instructions:
  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
  2. Prepare the Zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much excess water as possible.
  3. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, applesauce, plant-based milk, maple syrup, and vanilla extract. Mix well.
  4. Add Dry Ingredients: Add the rolled oats, grated zucchini, cinnamon, baking powder, and salt to the bowl. Stir until well combined. Fold in the nuts and raisins, if using.
  5. Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly.
  6. Bake: Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the bake is set.
  7. Cool: Allow the bake to cool for at least 10 minutes before slicing and serving.
  • 480
    ml
     rolled oats
  • 1
    item
     large zucchini, grated and excess water squeezed out
  • 2
    item
     ripe bananas, mashed
  • 120
    ml
     unsweetened applesauce
  • 120
    ml
     plant-based milk (almond, soy, or oat)
  • 60
    ml
     maple syrup or agave nectar
  • 1
    tsp
     vanilla extract
  • 1
    tsp
     ground cinnamon
  • 0.5
    tsp
     baking powder
  • 0.25
    tsp
     salt
  • 60
    ml
     chopped nuts (optional)
  • 60
    ml
     raisins or dried cranberries (optional)
1
Servings
0

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.

Prepare the Zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much excess water as possible.

Mix Wet Ingredients: In a large bowl, combine the mashed bananas, applesauce, plant-based milk, maple syrup, and vanilla extract. Mix well.

Add Dry Ingredients: Add the rolled oats, grated zucchini, cinnamon, baking powder, and salt to the bowl. Stir until well combined. Fold in the nuts and raisins, if using.

Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly.

Bake: Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the bake is set.

Cool: Allow the bake to cool for at least 10 minutes before slicing and serving.

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