The ultimate healthy breakfast bake, these banana, date and zucchini baked oats will satisfy kids and adults! Banana, cinnamon and vanilla are combined with rolled oats, zucchini, milk, eggs and tahini and baked into a sweet breakfast casserole. A very delicious way to start the day! The recipe can be made nut free and dairy free.
If you are yet to try baking with oats, this is definitely one trend you want to jump on. It’s such a fun and tasty twist on a classic breakfast.
- Easy breakfast meal prep. No time for cooking in the morning? Can’t bear the thought of getting out a saucepan and making oatmeal? You need baked oatmeal, because you can easily make this in advance and it can last you all week. You can even freeze pieces of the oatmeal for later.
- Get a serving of fruit and vegetables first thing in the morning. Let’s face it, the majority of people are not consuming enough fruit and veggies, but it can be hard incorporating them into your breakfast. In this healthy breakfast casserole, you simply bake both banana and zucchini into the oats. It’s tasty and it’s incredibly nutritious.
- Family friendly recipe. The texture of this baked oatmeal is nice and soft, and the banana and vanilla give it a gentle sweet flavour. So, this recipe is suitable for both kids and adults (psst, try adding some chocolate chips if you want to increase the ‘fun factor’!).
This baked oatmeal recipe uses simple kitchen staples to create a truly delicious healthy breakfast.
- Rolled oats – use rolled oats and not quick oats. Quick oats are more finely milled. Rolled oats are larger, and have a slightly coarser texture and nuttier flavour. They are the perfect texture for baking into this recipe.
- Bananas – the key is to use overripe bananas, if they’re squishy, going brown and spotty they are totally perfect. They will be super sweet and really easy to mash into a puree which is required. You can also use one extra banana in this recipe for decorating the top but this is optional.
- Zucchini – one medium to large sized zucchini is all you need.
- Dates – I love using medjool dates in this recipe. Medjool dates are fresh dates and are softer than the other dried dates you usually find at the supermarket. If you use dried dates, I recommend soaking them in hot water first.
- Tahini – use hulled (smooth) tahini for a rich creamy flavour.
- Eggs – eggs help to bind the baked oats together as well as adding extra protein and nutrients to this recipe to keep you full and satisfied.
- Milk – you can use whatever milk you like in this recipe. For additional protein use cows milk or soy milk. However, almond, coconut or rice milk would all work too.
- Cinnamon – just a pinch of ground cinnamon works perfectly with banana, tahini and dates.
- Vanilla – no sweet breakfast bake would be complete without a touch of vanilla.
- Baking powder and salt – to perfect the baking process for these oats.
You can also grab some Greek yoghurt and maple syrup to serve with the finished recipe!
See the recipe card below for the ingredient quantities.
Step 1. Chop the dates into small pieces (remove pit first). Grate the zucchini and place in a bowl with the chopped dates, rolled oats, baking powder, cinnamon and salt.
Step 2. Mash the bananas thoroughly. Combine with the eggs, tahini, vanilla and milk.
Step 3. Combine the wet and dry ingredients. Pour the mixture into the greased baking dish.
Step 4. Bake for approximately 40 minutes at 160 C or until the top of the bake is slightly firm to touch and golden brown. The edges will be slightly crispy.
You can serve the baked oats warm or as a cold slice. My recommendation is to serve with a very generous dollop of thick, creamy Greek yoghurt and a drizzle of maple syrup.
- Please make sure to use rolled oats and not quick oats or steel cut oats. Both of those types of oats are a different texture/form and this will affect the outcome of the recipe.
- If you don’t like tahini you can substitute peanut butter, almond butter or even sunflower seed butter for a nut free option. You can also leave the tahini out completely and the recipe will still work.
- If you want the recipe to be sweeter, you can add 3 tablespoons of maple syrup or honey to the wet ingredients before combining everything and baking. However, the bananas really do give the base recipe a great sweet flavour.
- Use medjool dates for the softest, sweetest pieces throughout this baked oatmeal. If you use other dried dates, soak them in hot water first. (Drain the hot water before using the dates). Sultanas or raisins can also be used instead of dates.
- Want to add some chocolate to your breakfast? Go ahead and use some chocolate chips in this recipe, they work really well!
Rolled oats have a chunkier texture and hold up better when they absorb liquid and are baked. They are better for making baked oatmeal than quick oats, which are more finely milled. You’ll just end up with a kind of crumbly cake if you use quick oats – rather than the soft, but slightly chewy texture of baked oatmeal made with rolled oats.
The eggs in this recipe help to hold the baked oats together making it easier to handle and slice. I also recommend using eggs because they add extra nutritional value to the breakfast. Eggs are an excellent source of protein and nutrients including folate, choline, iron, vitamin B12 and vitamin D.
No you do not need to do anything to the oats, they will cook in the recipe and do not require soaking before you use them.
This baked oatmeal will keep in a sealed container in the fridge for up to five days. You can also freeze this oatmeal and it will last around one to two months in the freezer. It can be reheated in the microwave. It may be a little more soggy on reheating but it will still be perfectly fine to eat!
My baked oatmeal recipes are always wildly popular. If you love this one don’t forget to check out:
- 2 and 1/2 cups rolled oats
- 2 large bananas
- 300 mL milk This is around 1 and 1/4 cups. Use any milk you like such as cow milk, soy or almond milk
- 1 zucchini
- 1 cup medjool dates approx 8 dates
- 3 tbsp tahini
- 2 eggs
- 2 tsp vanilla
- 1 tsp cinnamon
- 1 tsp baking powder
- Pinch salt
- Olive oil or coconut oil for greasing baking dish
- Optional an extra banana to slice lengthways to decorate the top
- Preheat oven to 160℃ (320℉) and grease a square baking dish (approx. 23 cm square) with oil.
- Remove the pits from the dates and chop into small pieces. Grate the zucchini.
- Place the zucchini, dates, oats, baking powder, cinnamon and salt in a large mixing bowl.
- In a separate bowl, mash the bananas into a puree. Add the eggs, tahini, vanilla and milk and whisk together.
- Combine the wet and dry ingredients.
- Pour the mixture into the greased baking dish and bake for approximately 40 minutes or until the top of the bake is slightly firm to touch and golden brown. The edges will be slightly crispy.
- You can serve the baked oats warm or as a cold slice. Serve with a dollop of Greek yoghurt and a drizzle of maple syrup.