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Get the best of summer with these spiced peach zucchini baked oatmeal bars. Toss in the oven and bake for a spicy and sweet breakfast or snack!
Happy peach season to you all! I discovered last year that peaches are not local to Minnesota so while I miss my days of picking peaches in Southern Ontario or Sonoma, I have stocked up on some Colorado peaches that were shipped in this week. I try to make the most of peach season by consuming as many peaches as I possibly can in the few short weeks it lasts and so far I’m going pretty strong. Peaches in everything! Pretty sure Syd is sick of me adding peaches to every one of her meals.
She did however LOVE these peach and zucchini baked oatmeal bars! I love that they’re a breakfast or snack that we both can enjoy. They’re naturally sweetened with fruit with a nice kick of flavor from the added spices. Plus a dose of veggies from some of our garden zucchini! All around a pretty healthy meal or snack that I’m quite certain you and your whole family will love!
What You Need for Peach and Zucchini Oatmeal
Rolled Oats – make sure you’re using rolled oats and and not quick oats or steel-cut oats
Oat Flour – you can buy store-bought or make it yourself by blending oats in your blender or food processor
Baking Powder – to help your baked oatmeal bars rise
Spices – cinnamon, ginger + nutmeg for a spicy twist on baked oatmeal
Zucchini – make sure you drain your shredded zucchini of all excess water!
Banana – for sweetness. If you don’t like banana you can replace with 1/2 cup of applesauce.
Peach – ripe and in season for sweetness.
Egg – for binding everything together. Feel free to replace with a flax egg (see below)
Non-Dairy Milk – any non-dairy milk will work but I prefer almond or coconut
Coconut oil – you could also replace your coconut oil with melted butter if that’s what you prefer.
How to Make Peach and Zucchini Baked Oatmeal
STEP 1: In a large bowl combine rolled oats, oat flour, baking powder, cinnamon, ginger and nutmeg.
STEP 2: In a separate bowl mash up your banana with a fork and stir in zucchini. Cut peach into small chunks and add to the zucchini and banana. Stir in the egg, non-dairy milk and coconut oil.
STEP 3: Slowly incorporate your dry ingredients to your wet ingredients.
STEP 4: Add batter to greased baking dish and bake for 30-35 minutes or until edges are set and slightly golden.
How to Store Baked Oatmeal Bars
On the counter – make sure your baked oatmeal has cooled completely before placing in an airtight container. These bars will keep for up to 3 days on the counter.
In the fridge – to store your peach zucchini baked oatmeal in the fridge, place your bars in an airtight container then place in the fridge for up to 5 days.
In the freezer – Place bars in an airtight container with a sheet of parchment paper between each layer of bars. Freeze for up to 3 months. To thaw just remove from freezer 5-7 hours before eating.
Make it Vegan!
This Peach and Zucchini Baked Oatmeal is already naturally gluten-free but if you’d also like to make it vegan you’ll just need to replace the egg with a flax egg. To make a flax egg combined 1 tbsp of ground flaxseed with 3 tbsp of warm water. Let sit for 5 minutes and then you can use as directed in place of the egg!
Make Into Baked Oatmeal Cups
To make these peach and zucchini baked oatmeal bars into cups it’s a super easy adjustment!
Add muffin liners to a regular muffin tin (I like these silicone ones) and divide your batter evenly into cups. Bake for 20-25 minutes or until muffins have set and edges are golden brown.
More Oatmeal Recipes to Enjoy:
- Chocolate Chip Zucchini Oatmeal
- Carrot Cake Baked Oatmeal Bars
- Slow Cooker Apple Pie Steel-Cut Oats
- How to Make Overnight Oats – 5 Ways!
- Banana Bread Baked Oatmeal
- Gooey Chocolate Oatmeal Bars
Spiced Peach and Zucchini Baked Oatmeal Bars
Get the best of summer with these spiced peach zucchini baked oatmeal bars. Toss in the oven and bake for a spicy and sweet breakfast or snack!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 bars 1x
- Category: Breakfast
- Method: Bake
- Diet: Gluten Free
Ingredients
- 2 cups rolled oats
- 1/2 cup oat flour (ground up rolled oats)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1 large zucchini, shredded + drained of all excess moisture*
- 1 large ripe banana
- 2 large peach
- 1 large egg
- 1/4 cup non-dairy milk
- 2 tbsp coconut oil, melted
Instructions
- Preheat oven to 350 degrees F.
- Grease an 8 x 8 baking dish with coconut oil (or butter) and set aside
- In a large bowl combine rolled oats, oat flour, baking powder, cinnamon, ginger and nutmeg.
- In a separate bowl mash up your banana with a fork and stir in zucchini.
- Cut peach into small chunks and add to the zucchini and banana. Stir in the egg, non-dairy milk and coconut oil.
- Slowly incorporate your dry ingredients to your wet ingredients.
- Add batter to greased baking dish and bake for 30-35 minutes or until edges are set and slightly golden.
- Will keep for up to 3 days on counter and 5 days in refrigerator.
*place shredded zucchini in a paper towel or dish towel and squeeze out all remaining liquid.
NOTE: These are not super sweet so if you prefer your oatmeal on the sweeter side I recommend adding 1/4-1/2 cup of brown sugar or coconut palm sugar to your wet ingredients.
Celebrate peach season with these delicious peach recipes!
