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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This is my favorite breakfast meal prep that I’ve ever made by far. I’ve worked up to using 3 zucchini finely grated (no squeezing but add 10-15 min baking time), and it’s still so yummy it doesn’t make sense. I use whole milk, EVOO instead of coconut oil, and sprinkle a few dark chocolate chips on top. Perfect for anyone who doesn’t like traditional oatmeal due to the texture. It’s still a little soggy fresh out of the oven, but reheats perfectly.
LOVE. LOVE. LOVE. I’ve made it a handful of times now and each time it gets better and better! So easy to make and my husband – who “hates” oatmeal – always asks when I’m making it again because he loves it, too! WHAT?! Thanks for converting our house to baked oatmeal 🙂
I’m making this right now and it’s been in the oven 40 minutes and it’s still very soupy. I’m not sure what to do but I’m just going to keep baking it. I’m hopeful.
Yum! Made this for meal prep this week with a couple changes – added 2 egg whites, a scoop of protein powder and a mashed brown banana in place of the maple syrup. Thanks for another delicious recipe!
Made it this morning and it was very tasty. Even my 20 month old picky eater loved it! An easy way to get in some veggies. Thanks for another great baked oatmeal recipe!
Easy to whip up and take along with us on our recent camping trip. Made a slight adjust by draining some of the liquid out before baking, and it turned out just right for us.
The mixture was soupy when I poured it into the casserole dish. It did not hold together when I dished out a piece. All I taste is uncooked oatmeal. The temp was set correctly, I have an oven thermometer. I will not be making this again. 😞
Mm!! I wonder what happened then. Maybe it just needed to cook longer? I haven’t heard of anyone else having issues recently. I have tons of baked oatmeal recipes and they all call for 2 cups oats and 2 cups milk.
Keep me posted if you try it again and how it turns out!
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!
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This is my favorite breakfast meal prep that I’ve ever made by far. I’ve worked up to using 3 zucchini finely grated (no squeezing but add 10-15 min baking time), and it’s still so yummy it doesn’t make sense. I use whole milk, EVOO instead of coconut oil, and sprinkle a few dark chocolate chips on top. Perfect for anyone who doesn’t like traditional oatmeal due to the texture. It’s still a little soggy fresh out of the oven, but reheats perfectly.
★★★★★
So glad you enjoyed this baked oatmeal, Lindsey! Thanks for the review. I appreciate it!
Yet another wonderful recipe from EBF! So love that we could incorporate zucchini into this breakfast dish! So light!
★★★★★
Woo!! So glad you loved it, Janet. Thanks for the review. I so appreciate it!
LOVE. LOVE. LOVE. I’ve made it a handful of times now and each time it gets better and better! So easy to make and my husband – who “hates” oatmeal – always asks when I’m making it again because he loves it, too! WHAT?! Thanks for converting our house to baked oatmeal 🙂
★★★★★
Another fantastic recipe from your site! I added 1c of protein powder to hit my macro targets. Loved this one!
★★★★★
Thank you so much, Janine! Just curious, with the 1 cup of protein powder, did you need extra liquid?
Love having a recipe that I can use up my zucchini for! Another win! Thanks for such great recipes!
★★★★★
Woo!! So glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
Delicious. I made sure to squeeze the liquid out of the zucchini. I suspect the reviewers that complained it was soggy may not have done that.
★★★★★
Woo!! So glad you loved this recipe, Stacy. Thanks for coming back to leave a review. I so appreciate it!
This baked oatmeal is literally amazing. Just like zucchini bread it’s warm and moist and just delicious. Plus veggies for breakfast! What a win!!
★★★★★
So glad you loved this baked oatmeal recipe!! Thanks for the review. I so appreciate it!!
I’m making this right now and it’s been in the oven 40 minutes and it’s still very soupy. I’m not sure what to do but I’m just going to keep baking it. I’m hopeful.
Keep me posted how it turns out, Denise!!
Yum! Made this for meal prep this week with a couple changes – added 2 egg whites, a scoop of protein powder and a mashed brown banana in place of the maple syrup. Thanks for another delicious recipe!
★★★★★
So glad you loved it, Anna. Thanks for the review. I really appreciate it. 🙂
Made it this morning and it was very tasty. Even my 20 month old picky eater loved it! An easy way to get in some veggies. Thanks for another great baked oatmeal recipe!
★★★★★
Woo!! So glad this one was a hit. Thanks for the review. I so appreciate it. 🙂
Easy to whip up and take along with us on our recent camping trip. Made a slight adjust by draining some of the liquid out before baking, and it turned out just right for us.
★★★★
Woo!! So glad this recipe was a hit, Stacy. Thanks for the review. I so appreciate it!
I’m wondering if this recipe can be made into baked oatmeal cups! Sounds delicious!
I haven’t tested it with this particular recipe, but I don’t see why not. Let me know if you try it!
The mixture was soupy when I poured it into the casserole dish. It did not hold together when I dished out a piece. All I taste is uncooked oatmeal. The temp was set correctly, I have an oven thermometer. I will not be making this again. 😞
★★
Oh no!! I haven’t heard of anyone else having issues. Did you change anything about this recipe? What kind of oats did you use?
No, I’ve made different baked oatmeal recipes and all of them call for 1 cup of milk to 2 cups oats.
Mm!! I wonder what happened then. Maybe it just needed to cook longer? I haven’t heard of anyone else having issues recently. I have tons of baked oatmeal recipes and they all call for 2 cups oats and 2 cups milk.
I will try making it again. It was better after it sat a day.
Keep me posted if you try it again and how it turns out!
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!