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Dish of baked zucchini bread oatmeal topped with chopped walnuts. A wooden spoon is in the dish for serving. Sliced zucchini and walnuts are on the table around the dish.
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4.34 from 59 votes

Zucchini Bread Baked Oatmeal

This zucchini bread baked oatmeal recipe makes it easy to sneak veggies into your morning. It's perfect for meal prep -- just reheat and serve!
Prep Time15 minutes
Cook Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: zucchini baked oatmeal
Servings: 6


  • 2 cups old fashioned rolled oats
  • 1/2 cup walnuts chopped and divided
  • 1/4 cup pure maple syrup
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon sea salt
  • 2 cups milk I use almond milk
  • 1 large egg or 1 Tablespoon flaxseed for vegan
  • 2 tablespoons coconut oil melted
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups grated zucchini
  • cooking spray


  • Preheat the oven to 375°F.
  • Spray an 8-inch square baking dish with cooking spray.
  • In a large bowl, mix together the oats, half the walnuts, baking powder, cinnamon, and salt.
  • Add in the milk, maple syrup, egg, coconut oil, vanilla and grated zucchini. Stir well to combine.
  • Carefully pour oatmeal mixture into the prepared baking dish.
  • Scatter the remaining walnuts across the top.
  • Bake for 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes. Portion and serve. I like topping mine with peanut butter or almond butter and a splash of milk.
  • For storage: store in the refrigerator in an airtight container for up to 4 days.
  • To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.



Serving: 1/6 of recipe | Calories: 270kcal | Carbohydrates: 29g | Protein: 6g | Fat: 15g | Sodium: 343mg | Fiber: 5g | Sugar: 11g