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a straight on photo of two of the bars stacked and the top one with a bite taken out of it to show texture

Vegan Zucchini Oatmeal Breakfast Bars (Gluten-Free)

  • Author: Allison
  • Total Time: 45 minutes
  • Yield: 9 servings 1x
  • Diet: Vegan


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.


  • 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


  1. 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.
  2. Combine 2 cups of 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, remaining 1/2 cup of oats, and chocolate chips and pulse a few times to incorporate and break up the zucchini into even smaller pieces.
  3. 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!
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: vegan zucchini almond oatmeal breakfast bars