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A scrumptious baked banana zucchini bread oatmeal topped with coconut! #fruitsohard #vegan #glutenfree #bakedoatmeal #breakfast #zucchinibread

Baked Banana Coconut Zucchini Bread Oatmeal

A scrumptious baked banana zucchini bread oatmeal topped with coconut! Packed with nutrition and perfect for breakfast on a cool morning.

Course Breakfast
Cuisine Gluten-Free, Vegan
Keyword Baked Oatmeal
Prep Time 10 minutes
Cook Time 25 minutes
Cool Time 10 minutes
Total Time 45 minutes
Servings 1

What you'll need:

  • 1 banana, mashed*
  • 1/2 cup zucchini, grated
  • 3 tbsp water/nondairy milk
  • 1/4 tsp cinnamon
  • 1 tbsp ground flax/chia
  • (optional) 1/8 tsp turmeric
  • 2 tsp maple syrup
  • 1 tbsp powdered peanut butter
  • 1 tbsp + 1/4 tsp shredded coconut, divided
  • 1/2 cup oats
  • (optional) 1-2 tbsp walnuts

What you'll do:

  1. Preheat oven to 375 degrees F (190 C) and ready a ramekin for baking with parchment paper or non-stick spray. (I don't use either of those--I bake right within my ramekin, eat straight from it, and wash immediately.)

  2. In a small/medium bowl, mix mashed banana, grated zucchini, and water.
  3. Add cinnamon through 1 tbsp shredded coconut and mix well. Then add oats and (optional) walnuts and mix again.

  4. Put mixture into ramekin and sprinkle 1/4 tsp shredded coconut on top. Then bake for 20-25 minutes, depending on how done you want it, and enjoy!

Recipe Notes

*You can you fresh or frozen-thawed here. Both work fine.