Zucchini bread oatmeal is a great way to enhance a traditional breakfast with favorite flavors. This vegan zucchini oatmeal is kid-friendly and great for picky eaters. Add this vegan baked oatmeal to your recipe box!
We don’t have to tell you that raising littles is full of surprises and challenges, including and maybe especially, at mealtime.
Introducing kids to new foods can be frustrating when they seemingly don’t like – or even want to try – anything you’ve worked so hard to make for them.
While it’s normal for kids to practice independence in the form of selective eating phases, we want you feel to confident in your ability to offer healthy foods that are also delicious and enticing.
They’ll try it eventually. 🙂
For example, our babes have asserted that they don’t like zucchini when it’s offered on its own. So, we’ve learned to take a creative approach to this veggie (and others!).
While zucchini may get the snub when it stands alone, our babes have been much more open to trying it when it’s mixed with familiar foods they already like.
One way to do this is using a technique called food chaining.
This approach involves introducing new foods that share similar characteristics to things babes already enjoy.
This may be flavor, texture, smell, or all of the above. By building a food chain approach, this increases the likelihood that your child will try – and even like! – the new food.
Here’s how to make it.
To start, you’ll prepare a flax egg with ground flax seed and water.
Then, fold in the oats, baking powder, and salt and gently combine.
Last, you’ll prepare your grated zucchini by squeezing out any excess liquid for the best results. You can use a paper towel or clean cloth to do this.
Finally, stir in the zucchini, and then pour your whole mixture into a 8×8 casserole dish.
Bake for 30 minutes at 350 degrees.
Once it’s done, you can serve with a little nut butter and cold milk in individual bowls.
For this dish, sometimes we even add chocolate chips and chopped walnuts for more familiar flavor and texture.
Find the full printable recipe below!
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Zucchini Bread Oatmeal
- 1 flax egg 1 Tbsp ground flax seed + 3 Tbsp water
- 1/3 cup peanut butter
- 1 Tbsp maple syrup
- 1 tsp vanilla
- 1.5 cups unsweetened non-dairy milk
- 1.5 cups old-fashioned rolled oats
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup shredded zucchini squeeze with a paper towel to remove as much excess liquid as possible
- Preheat oven to 350F. Lightly grease an 8×8 square baking pan and set aside.
- In a large bowl, add the flax meal and water and let gel for 3-4 minutes. To the same bowl, add in the peanut butter, maple syrup, vanilla and almond milk. Whisk together until well combined.
- Fold in oats, baking powder, cinnamon, and salt.
- Squeeze zucchini to remove as much excess moisture as possible, then add to the batter and fold in until well combined.
- Pour into the prepared pan and spread evenly. Bake for 30 minutes, until baked through and lightly golden brown. Remove and let cool, then scoop out into bowls. Enjoy on it's own, or with extra cold milk and a drizzle of nut butter on top.
We think your family will love this vegan zucchini oatmeal. Offering a vegan baked oatmeal is a great way to introduce your babe to zucchini. Combining zucchini with a traditional healthy breakfast results in this perfect zucchini bread oatmeal recipe.
Chime In: What are some creative ways you’ve used to introduced new foods to your kids? Have you ever tried a food chaining approach?
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