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
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
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.
Make Baked Oatmeal Ahead of Time
You can totally make baked oatmeal ahead of time! Here’s what I recommend:
Option 1: Bake and Then Reheat Before Serving
Prepare baked oatmeal as the recipe suggests. Once baked, let the oatmeal cool, cover the baking dish and place in the fridge. You can do this 1-2 days in advance.
When ready to serve, take oatmeal dish from fridge, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Option 2: Prep as Much as You Can Without Baking
Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake as recipe suggests.
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.
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
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.
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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Followed the recipe except added slightly less than 1/4 c maple syrup based on comments that it was sweet – it came out perfectly! I’m always looking for ways to sneak veggies to my picky 16 month old and she gobbled this up! My husband is one of those weirdos that doesn’t like oatmeal and even he loved it! We will have this in our regular meal rotation at our house
Ahh yay!! That makes me so happy to hear. I’m so glad this baked oatmeal was a hit with your family. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
I just made this as meal prep for the week and had to stop myself from eating the whole entire thing it is SO yummy and satisfying! Thank you so much :))))
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!
Woo!! That makes me so happy to hear, Sara. I’m so glad you enjoyed this baked oatmeal recipe. Thanks for trying it and for coming back to leave a comment + star rating. I appreciate it!
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.
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!
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 :)!! )
Ahh that makes me so happy to hear, Vicki! I’m so glad you loved this recipe. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
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!!
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!
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!
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
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!!
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!
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.
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. 🙂
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!
Ahh yay!! I’m so glad you enjoyed this baked oatmeal recipe, Juliette. Thanks for taking the time to come back to leave a comment and star rating. I so appreciate it.
Way to be resourceful, Rochelle! So glad this recipe turned out for you. Thanks for trying it and for coming back to leave a comment and star rating. I really appreciate it. <3
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!!
Woo-hoo! I’m so happy to hear that you enjoyed the zucchini baked oatmeal, Emma! And thank you so much for coming back to leave a comment and star rating on the recipe. I so appreciate it. <3
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. 🙂
Thanks so much, Rebekah. That makes me so happy to hear — isn’t baked oatmeal amazing!? And thank you for coming back to leave a comment and star rating. It means the world to me. <3
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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Followed the recipe except added slightly less than 1/4 c maple syrup based on comments that it was sweet – it came out perfectly! I’m always looking for ways to sneak veggies to my picky 16 month old and she gobbled this up! My husband is one of those weirdos that doesn’t like oatmeal and even he loved it! We will have this in our regular meal rotation at our house
★★★★★
Ahh yay!! That makes me so happy to hear. I’m so glad this baked oatmeal was a hit with your family. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
I just made this as meal prep for the week and had to stop myself from eating the whole entire thing it is SO yummy and satisfying! Thank you so much :))))
★★★★★
Woo!! So glad you loved this baked oatmeal, Sarah. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
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!
★★★★★
Woo!! That makes me so happy to hear, Sara. I’m so glad you enjoyed this baked oatmeal recipe. Thanks for trying it and for coming back to leave a comment + star rating. I appreciate it!
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.
😋😋😋💝
★★★★★
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.
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!
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 :)!! )
★★★★★
Ahh that makes me so happy to hear, Vicki! I’m so glad you loved this recipe. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
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!!
I’m so glad it made the process so much quicker for you in the morning! And so pumped it was a hit!!
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!
★★★★★
So glad you’re a fan of this baked oatmeal, Cassidy! I appreciate you coming back to leave a comment + star rating. 🙂
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!
Totally!! I’d just use my baked oatmeal cups recipe as a base and add in shredded zucchini. 🙂 Let me know how they turn out if you end up trying them.
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
★★★★★
So glad you’re loving this recipe, Dawn! You can never go wrong with some added protein to recipes. 🙂
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!!
★★★★★
Ahh I love that!! So glad this baked oatmeal has been a hit. Thanks for coming back to leave a comment + star rating. I really appreciate it, Julie. 🙂
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!
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.
★★★★
Can I use steak cut oats. I assume
I would need to maybe soak or slightly cook them. Thanks for your wonderful recipes.
Yes! You can definitely use steel cut oats… you’ll just need to cook it longer. No soaking needed, unless you want to!
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. 🙂
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!
★★★★★
Ahh yay!! I’m so glad you enjoyed this baked oatmeal recipe, Juliette. Thanks for taking the time to come back to leave a comment and star rating. I so appreciate it.
Great recipe! I didn’t have quite enough zucchini so I added a mashed banana and I left out the maple syrup. Delicious!
★★★★★
Way to be resourceful, Rochelle! So glad this recipe turned out for you. Thanks for trying it and for coming back to leave a comment and star rating. I really appreciate it. <3
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!!
★★★★★
Ahh that makes me so happy to hear, Aneta! Thanks for trying my recipe and for coming back to leave a review. It’s super helpful to other readers. 🙂
Made this for breakfast this week! Love it!!!
★★★★★
Woo-hoo! I’m so happy to hear that you enjoyed the zucchini baked oatmeal, Emma! And thank you so much for coming back to leave a comment and star rating on the recipe. I so appreciate it. <3
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. 🙂
★★★★★
Thanks so much, Rebekah. That makes me so happy to hear — isn’t baked oatmeal amazing!? And thank you for coming back to leave a comment and star rating. It means the world to me. <3
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!
Hi Kendra. It can be served at room temp, but I definitely recommend storing it in the refrigerator and reheating prior to serving.
Loved this oatmeal! Perfect for my meal prep breakfast for the work week!
★★★★★
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?
It doesn’t say how much maple syrup.
It’s in the recipe. 1/4 cup. 🙂
Glad I saw this before I made breakfast today! Totally trying this!
Paige
http://thehappyflammily.com