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.

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. 😉

Ingredients in Zucchini Bread Baked Oatmeal

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.

More Baked Oatmeal Recipes You’ll Love:

• Baked Oatmeal Cups
• Peach Baked Oatmeal
• Maple Pecan Baked Oatmeal
• Easy Strawberry Banana Baked Oatmeal
• Carrot Cake Baked Oatmeal
• Baked Blueberry Oatmeal

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. 

Zucchini Bread Baked Oatmeal

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★★★★★

5 from 3 reviews

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

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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!

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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

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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