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. 😉
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
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.
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!
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.