I’m willing to go out on a limb and say that we could all use more veggies in our lives. Maybe you’re pretty good at incorporating vegetables into lunch and dinner but rarely have vegetables for breakfast?!
That changes with this recipe. We’re “sneaking” shredded zucchini into baked oatmeal and turning it into a zucchini bread baked oatmeal.
The best part? There’s no need to squeeze and drain the zucchini for this recipe because the extra liquid helps make the oatmeal super moist. It also adds a nice mild flavor and texture.
If you have a garden or know someone that has a garden, it’s that time of year where everyone seems to have an abundance of zucchini! So send them this recipe and get ready for the tastiest breakfast of the summer. 😉
Zucchini Bread Baked Oatmeal Video
Ingredients in Zucchini Bread Baked Oatmeal
old fashioned rolled oats
pure maple syrup
milk – I like to use almond milk but any kind works in this recipe
egg – if you’re vegan you can swap in 1 Tablespoon ground flaxseed
pure vanilla extract
zucchini – we’re grating the zucchini, but there’s no need to squeeze out the liquid
How to Make Zucchini Bread Baked Oatmeal
Turn your oven on and preheat to 375ºF so it’s ready to bake the oatmeal by the time you’re done mixing! Prep your baking dish by spraying it with cooking spray.
In a large bowl, combine the oats, half of the walnuts, baking powder, cinnamon and salt. Add in the milk, maple syrup, egg, coconut oil, vanilla and grated zucchini. Stir to combine. Carefully pour the oatmeal mixture into the prepared baking dish and scatter the rest of the walnuts over the top. Bake for 40 minutes or until the top is nice and golden brown. Let it cool a little bit before serving. I like to top mine with peanut butter or almond butter and a splash of almond milk.
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!
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
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.