Name: Vegan Zucchini Oatmeal Breakfast Bars (Gluten-Free)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 1/2 cups rolled oats, divided; 1/2 cup raw almonds; 1/2 cup soft pitted Medjool dates (soak them beforehand if they are dried out); 2 tablespoons virgin coconut oil; 2 large ripe bananas, roughly chopped; 2 tablespoons chia seeds; 1 teaspoon cinnamon; 1/4 teaspoon sea salt; 1 teaspoon vanilla extract; 1/2 cup non-dairy milk; 1 cup grated zucchini (liquid squeezed out before measuring); 1/2 cup chocolate chips

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These wholesome vegan zucchini oatmeal breakfast bars are simple to prepare, free from refined sugar, and satisfying. They are perfect at breakfast with a glass of your favourite type of milk or a bowl of yogurt and berries.

Zucchini season is in full swing, and I don’t think I have really shared any zucchini recipes this summer. I’m changing that by sharing this delicious breakfast bar recipe with you.

These vegan zucchini oatmeal bars are hearty and nutrient dense. They are packed with wholesome ingredients like rolled oats, nuts, dates, banana, chia seeds, coconut oil, and, perhaps most importantly, chocolate chips. 😉 They’re easy to make (all you need is a food processor) with 10 ingredients (not including the salt and vanilla).

ingredients you’ll need

You’ll need zucchini, rolled oats, raw almonds, Medjool dates, coconut oil, bananas, chia seeds, cinnamon, sea salt, vanilla extract, non-dairy milk, and chocolate chips.

the method

Preheat the oven to 350 F and line a 8×8-inch glass baking dish with parchment paper. Leave enough overhang to facilitate easy removal later.

Combine the oats and almonds in a food processor fitted with the ‘S’ blade. Process into a coarse meal. Next, add the dates, coconut oil, bananas, chia, cinnamon, salt, vanilla, and almond milk. Process until a thick batter forms and everything is almost smooth. (Some texture is desirable.) Add the zucchini and chocolate chips and pulse a few times to incorporate and break up the zucchini into even smaller pieces.

Scoop the batter into the prepared pan and smooth out the top with the back of a spoon. Bake for 35 minutes. Let cool in the pan, then transfer the square onto a wire rack to cool completely. Slice into 9 squares and enjoy!

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storage instructions

These breakfast bars can be stored in an airtight container at room temperature for a couple of days, in the fridge for up to 5 days, or in the freezer for up to 2 months.

serving suggestions

I enjoy these with a generous smear of nut butter and a glass of either non-dairy or grass-fed organic whole milk. They’re also nice alongside a green smoothie or a bowl of Greek yogurt and berries.

more wholesome oatmeal breakfast recipes

I hope that you love these vegan zucchini oatmeal breakfast bars! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.

Enjoy!