Why is zucchini included in this baked oatmeal recipe?

Zucchini is pureed with the dates to add moisture and a subtle sweetness to the baked oatmeal without altering the flavor, making it extra tender.

Can I prepare this Lemon Olive Oil Cake Baked Oatmeal ahead of time?

Yes, you can bake the oatmeal as directed and then store it in the refrigerator. Reheat gently in the microwave or oven when ready to eat.

What kind of milk should I use for this recipe?

The recipe calls for 1-2 tablespoons of your milk of choice, or water. Any plant-based milk like almond, soy, or oat milk will work well to achieve the desired consistency.

What if my batter isn't sweet enough after tasting?

The recipe suggests adding a teaspoon or so of maple syrup if the batter isn't sweet enough for your preference, after the initial taste test.

How should I store any leftover Lemon Olive Oil Cake Baked Oatmeal?

Once cooled, cover the ramekin or transfer the baked oatmeal to an airtight container and refrigerate for up to 3-4 days.

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Lemon Olive Oil Cake Baked Oatmeal
[Vegan]

LS By: Lauren Smith

Author Bio

Who says oatmeal is boring? Bring breakfast back with a bang! Lauren Smith is the author... Read More

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vegan lemon olive oil cake baked oatmeal

A single-serving ramekin of golden brown Lemon Olive Oil Cake Baked Oatmeal, freshly baked and served warm, perhaps with a lemon slice garnish.

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Discover more recipes with these ingredients

Lemon
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Lemon Olive Oil Cake Baked Oatmeal [Vegan]

Dairy Free

Vegan

Treat yourself to a cake-inspired breakfast. The amazing lemon flavor will perk up your morning.

Ingredients You Need for Lemon Olive Oil Cake Baked Oatmeal [Vegan]

1/2 cup's worth of peeled and diced zucchini
1 tablespoon extra virgin olive oil
1/4 teaspoon lemon zest
1 tablespoon lemon juice
2 pitted dates
1/2 cup rolled oats
1/4 teaspoon baking powder
pinch of salt
1-2 tablespoon milk of choice, or water

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How to Prepare Lemon Olive Oil Cake Baked Oatmeal [Vegan]

Preheat oven to 350°F. Spray a single-serving ramekin with nonstick cooking spray.
In a small food processor, combine zucchini, olive oil, lemon zest, lemon juice, and dates. Puree until smooth.
Add in oats, baking powder, and salt. Pulse a few times to leave most or half of the oats full.
Add one tablespoon of milk and stir with a spoon or spatula to make sure the mixture is thoroughly combined (but not pureed). If it looks too thick to you, add another tbsp. Taste. If the batter is not sweet enough for you, add a teaspoon or so of maple syrup.
Pour into the prepared ramekin. Bake for 20-25 minutes.