Recipe: Healthy Zucchini Bread Baked Oatmeal (Vegan)

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I feel like I have posted way too many baked oatmeal recipes here on Southern In Law - but I can't stop won't stop coming up with new delicious combinations. 

You see, baked oatmeal tends to be my go-to breakfast option. It's quick, easy and can be made in huge batches ahead of time, sliced and individually frozen.  Each night I take a slice out of the freezer and pop it into the fridge so all I have to do the next morning is top it with toppings and devour. 

This baked oatmeal recipe is another delicious one with a little bit of a twist. 

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I'll be honest and tell you that twist means that Jesse has never tried it, however, that just means there's more for me. You see, whilst I have changed Jesse's opinion on many healthy foods, zucchini in baked goods still hasn't gotten his tick of approval. 

In fact, Jesse will see me grating zucchini in the kitchen and he instantly starts looking around for a mixing bowl. 

I see his eyes darting around the kitchen, trying to work out what I'm going to put the zucchini into. 

I can hear his internal monologue;

"Is that going into my dinner?"

"Is the oven on?"

"Is she baking?"

"Oh please don't tell me that's going in anything chocolatey". 

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No, dear husband, it's going into my breakfast - and please don't build up the courage because I'd much rather keep it all to myself ;) 

Whilst Jesse may not be willing to try it, I promise you that the zucchini in this recipe is completely unnoticeable. Allow the baked oatmeal to chill, slice it up and you have a decadent, almost cake-like breakfast that is just waiting to be smothered with nut butter, fresh fruit or whatever your heart desires.

My current favourite toppings? Berries, cinnamon and sunflower seed butter.

But let me share the recipe so you can try it for yourself! >>

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Healthy Zucchini Bread Baked Oatmeal Recipe

serves 4-6, depending on serving size

low fat, gluten free, vegan, healthy, sugar free,

egg free, dairy free, clean eating recipe

adapted from The Best Vegan Baked Oatmeal Recipe

2 1/2 cups (225g) gluten free oats* (rolled or quick) 

1 tsp baking powder

1/2 tsp baking soda 

1 cup (240g) unsweetened applesauce
1-3 tbsp maple syrup** (see notes)

1 large/2 medium zucchinis, finely grated (yields around 225g or 1 1/2 cups grated)

• Preheat your oven to 180C/355F. 
• Combine all of your ingredients and mix until combined. We recommend using the finest grating setting on your grater so the zucchini almost completely disappears - especially if you're feeding fussy eaters! If needed, add a splash of milk to bring it all together (this may/may not be needed depending on how moist your zucchini is). 
• Bake for 15-25 minutes or until firm and a skewer inserted into the middle removes with only a few moist crumbs. 
• Allow to cool slightly before slicing and serving - or cool completely before slicing and storing in the fridge until you're ready to serve. This baked oatmeal will keep in the fridge in an airtight container for up to a week. Alternatively, freeze individual slices in zip lock bags to enjoy later.
• Top with whatever you fancy or enjoy on it's own - the choice is yours!

Notes:

*Find out more about oats on a gluten free diet. If you can't eat/don't have oats, feel free to replace them with quinoa flakes, however, remember the taste will be different! We'd suggest adding a little extra sweetener as quinoa flakes can be a little bit bitter.

**Use more/less maple syrup depending on how sweet you like things. Alternatively this can be replaced with stevia/honey/sugar etc. We use 1 tbsp as we top ours with sweet toppings and don't like our breakfasts overly sweet.

But tell me, what's one food you just don't like?

And what's one food you love but others seem to hate?

I can't do coriander/cilantro unless it's in dried and in something like falafel or a spice mix. I'm also not a big fan of rocket/arugula either! And as for foods I love but others don't - licorice and goat cheese! I feel like either love or hate those two foods!

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