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!

Given how popular my zucchini bread oatmeal and zucchini bread overnight oats recipes are, I knew I needed to create a zucchini bread baked oatmeal recipe for you!

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.

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.

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

A slice of zucchini bread baked oatmeal topped with a drizzle of almond butter and chopped walnuts on a blue and white plate with a gold spoon.

Ingredients in Zucchini Bread Baked Oatmeal

  • old fashioned rolled oats
  • walnuts
  • pure maple syrup
  • baking powder
  • ground cinnamon
  • sea salt
  • 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
  • coconut oil
  • pure vanilla extract
  • zucchini – we’re grating the zucchini, but there’s no need to squeeze out the liquid

Dish of baked zucchini bread oatmeal topped with chopped walnuts. Sliced zucchini and walnuts are on the table around the dish.

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.

A slice of zucchini bread baked oatmeal topped with some grated zucchini and chopped walnuts on a blue and white plate with a gold spoon.

More Baked Oatmeal Recipes You’ll Love:

If you make this zucchini bread baked oatmeal recipe, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other EBF readers. 

 

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Zucchini Bread Baked Oatmeal


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6

Description

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!


Ingredients

  • 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

Instructions

  1. Preheat the oven to 375°F.
  2. Spray an 8-inch square baking dish with cooking spray.
  3. In a large bowl, mix together the oats, half the walnuts, baking powder, cinnamon, and salt.
  4. Add in the milk, maple syrup, egg, coconut oil, vanilla and grated zucchini. Stir well to combine.
  5. Carefully pour oatmeal mixture into the prepared baking dish.
  6. Scatter the remaining walnuts across the top.
  7. 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.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

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

Keywords: zucchini baked oatmeal

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    11 comments
  1. Wow! This is incredibly delicious. I love oatmeal and have never made baked oatmeal until now. Definitely a wonderful way to use zucchini and create a healthier meal. I am excited to eat it for the rest of the week. 🙂

  2. Can this be kept/served at room temperature? Or does it need to be refrigerated and heated prior to serving. Thank you, can’t wait to try!

  3. This was really good! We bickered over the last serving 🙂 5 stars! (for some reason I am not able to give a star rating.)

    • I’m so glad you loved the recipe, CC! And thank you for coming back to leave a comment to let me know. This feedback is super helpful. Can you tell me more about not being able to leave a star rating. Is the star rating option there for you, but not working?

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