Zucchini Bread Baked Oatmeal



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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. 😉

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.

Here’s What You Need

  • old fashioned rolled oats – my fave brand of oats is Bob’s Red Mill. They have a gluten-free oats if needed too!
  • walnuts – I love the added crunch walnuts provide plus they have great health benefits.
  • pure maple syrup – pure maple syrup is the perfect natural sweetener to use for baked oatmeal in my opinion!
  • baking powder – a rising agent and helps lighten the texture of the baked oatmeal. It prevents it from becoming too dense or heavy.
  • ground cinnamon – for a little spice.
  • sea salt – to bring all of the flavors together.
  • 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 – I like using extra virgin coconut oil. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
  • pure vanilla extract – a wonderful flavor enhancer.
  • 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.

Can I Make This Ahead of Time?

Yes, you can absolutely make this ahead of time. I like to prepare the baked oatmeal as the recipe suggests, let cool, cover and place the dish in the fridge to store. You can do this 1-2 days in advance and just reheat portions for breakfast throughout the week.

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.

How to Store and Reheat

I recommend storing baked oatmeal in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months. For freezing, I recommend cutting the oatmeal into portions, wrap in plastic wrap and place the portions in a large freezer bag. The individual servings make it easier for reheating one portion at a time.

To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm.

For individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!

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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 Time: 15 minutes
Cook Time: 40 minutes
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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: zucchini baked oatmeal
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 5 stars
    I just made this and I love it so much! The flavor is so good and it smells wonderful while baking. Definitely a keeper!!!

    1. Yay!! So pumped that you enjoyed this recipe, Dawn! Thanks so much for the review and star rating. I so appreciate the feedback!

  2. 5 stars
    I was expecting more of a “bar” but I made a couple changes to the recipe, I’m not really sure what the texture was supposed to be but basically I just made oatmeal really slowly lol. First I soaked the oats overnight to improve digestability. Then this morning when I started to make this it was clear that 2c of milk would be far too much since the oats weren’t going to absorb the liquid, so I did 1c. and finally I baked it in a loaf pan because that was all I had. So then I kept hoping it would bake into a “bar” or maybe something bread-ish, but after more than an hour in the oven I decided to just pull it out. So I didn’t get at all what I hoped for, but the flavors are good and obviously with how much I changed its not a fault of the recipe that it wasn’t what I expected

    1. Hey Cass – My baked oatmeal recipes aren’t supposed to be “bar like.” They’re essentially like a bowl of oatmeal but baked. 🙂 If you’re looking for more of a bar recipe you could try my berry baked oatmeal bars.

  3. 5 stars
    This recipe has become a go-to for me! Delicious as-is, though I tend to add ginger/allspice as I love those flavors paired with cinnamon. Reheats great and is even tasty cold when I’m rushing out the door and want to start my day with something well-rounded and satisfying. Try it!

    1. Thank you so much, Haley! I am so happy you enjoy this recipe. Thank you for your review + star rating, I really appreciate it!

  4. 5 stars
    I used thick cut rolled oats and rye flakes, 1 Tbs ground flax instead of egg, and added a couple Tbs raisins. Really enjoyed the texture and flavor of this bake. I did not let it cool much before serving and the squares fell apart. May also be due to the thicker flakes. Hadn’t realized how many variations you’ve done and plan to make a weekly bake as part of my 3 day a week hot grain breakfast routine. Thank you!

    1. So glad this baked oatmeal turned out with your subs! Thanks for trying it and for coming back to leave a review. I so appreciate it, Louise!!

  5. 5 stars
    I just made this, from a fresh garden zucchini this morning and my kids loved it! None of my kids like zucchini and even my youngest who dislikes oatmeal (yes baked oatmeal included) gave it a thumbs up! I substituted about a table spoon of syrup for black strap molasses and added a few scoops of collagen to the milk.

    1. WOO! This is the absolute best! I am so glad this recipe is a hit for everyone. Thank you for coming back and sharing your review & star rating, it means the world to me!

  6. I’m wondering if you have ever tried this with frozen shredded zucchini? if so when it thaws it has lots of liquid, do you put all of it in? I know you said when shredding there was no need to get rid of the liquid, but it seems that frozen zucchini has more liquid then non frozen.

    1. Hi Katie – I haven’t tried this with frozen, but if you do so, you should try and squeeze out as much liquid as possible. Hope that helps and you enjoy this recipe!

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