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. 😉

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. 

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
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.

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

This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

    45 comments
  1. This was the first time I made baked oatmeal, and it was very easy and super tasty and filling. Exceeded all my expectations! Tastes like cake, which is definitely not a bad thing! Next time I might try sweetening it a little less… When I’ve used up our zucchini harvest, I’ll definitely try out your other baked oatmeal recipes. Thanks for sharing!

  2. 3rd time making this I love it, makes the house smell heavenly.

    I like to add

    Grated ginger
    Lemon zest and juice
    Pumpkin seeds
    Apples
    Carrots

    And of course raisins.

    😋😋😋💝

  3. tasted good and smelt amazing but was really wet and stodgy like the raw mix or like porridge even though it was cooked for the full time and more!!! Was looking forward to it but really disappointed I’m afraid 😞

    • Hey Lorna – So sorry to hear that this recipe didn’t turn out for you. Did you change anything about the recipe? It might have just needed a bit more time to cook. Every oven is different so the cook time can vary from oven to oven.

  4. Hi! I wanted to make this for a brunch I am hosting tomorrow – can I prep all tonight and leave in the bake dish in fridge until tomorrow am to throw in oven? I want it to be nice and warm when I serve!

    • Hi!! I usually don’t recommend this with baked oatmeal because the oats will soak up the liquid overnight and it might turn out dry. The coconut oil will also solidify in the fridge. So there’s two options to save time: 1) You could combine all the dry ingredients in a bowl, cover and leave out on the counter overnight, then just add in your wet ingredients in the morning. 2). You could mix everything besides the milk together in a big bowl and place it in the fridge overnight. The next morning, stir in the milk until combined, pour batter into your prepared baking dish and bake! The coconut oil will be solid after sitting in the fridge overnight, but since you mixed it in melted the day before it should still be well dispersed. It also might take a little extra cook time since it’s going in the oven cold.

      Sorry, I know this isn’t the answer you were hoping for. Let me know what you decide to do!

  5. Prepped most of this last night and finished off shredding the zucchini this am – combined ingredients and topped with pecans and shredded coconut and baked. My house smelled like I had a coffee cake in the oven and this dish tasted just amazing once eaten, thank you so much, this is a keeper!! (It was a messy scooping out the first piece, I hope it solidifies a bit more as it cools but no worries, I ate my entire portion messy and all :)!! )

      • You are most welcome Brittany, I have been loving your site and recipes for years and this one doesn’t disappoint!! Hope I wasn’t confusing with prepping before hand, I had all dry ingredients combined and left in bowl on counter overnight and used Avocado oil instead of coconut and had all but the shredded zucchini combined and in the frig. Made getting this into the oven and eaten so much easier lol!! Thanks again!!

  6. This was one of the first recipes I ever tried from this website, and I loved it! Just make sure you don’t use more than the serving size given for zucchini and that you keep the leftovers in the fridge. I thought it tasted great with either a peanut butter or honey drizzle on top!

  7. This looks amazing! Could this be turned into a baked oatmeal cup recipe? I’m a new mom and have been living off your oatmeal cup recipes. They’re amazing! So excited to make this today!

  8. I made these with a few changes since I can never leave a recipe alone 🙂 I added some vanilla plant based protein powder to up the protein, so delish. Will definitely make again. Thanks for sharing your recipesl

  9. This recipe tastes amazing!! This is week two of my 4 year old and 21 month old eating it most mornings for their breakfast (then demand I make it!!)and they truly LOVE it!!

  10. Obsessed. In love. This is amazing! Like others who commented, I didn’t have walnuts so I subbed chocolate chips (amazing idea), though I suspect the recipe would work fine without either. This was SO good. My husband and four year old both approved as well!

    • Ahh that makes me so happy to hear, Claire! I’m so glad you guys loved this bread. 🙂 Thanks so much for making my recipe and for coming back to leave a comment + star rating. I so appreciate it!

  11. Tastes great! A bit too sweet for my taste though, I think I’ll opt for less sugar next time. Make sure you get the consistency right too because mine ended up a bit too runny and not very golden which was my fault.

  12. Can I use steak cut oats. I assume
    I would need to maybe soak or slightly cook them. Thanks for your wonderful recipes.

  13. Made this for our “baked oatmeal” breakfast day today and it was 100%! We drizzled a little melted chocolate we had leftover, which didn’t hurt 😉! Also great with drizzled PB. We love all of your baked oatmeal combos, thanks for the great ideas!

    • Ahh that makes me so happy to hear, Christina!! I’m so glad this variation was a hit. Thanks for trying it and for coming back to leave a comment + star rating. It’s super helpful for other readers. 🙂

  14. Made this for breakfast for the week and it is delicious! Insanely satisfying and easy to make. Definitely will be making all of your baked oatmeal recipes!

  15. Great recipe! I didn’t have quite enough zucchini so I added a mashed banana and I left out the maple syrup. Delicious!

  16. Made this today with some substitutions because I didn’t have some of the ingredients (substituted maple syrup for honey, coconut oil for avocado oil, and chocolate chips for walnuts lol). Turned out delicious!!

  17. 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. 🙂

  18. 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!

  19. 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?

Subscribe + get eating!

Grab your Free 3 Day Clean Eating Meal Plan

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!