Zucchini Bread Baked Oatmeal

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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.

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
Dish of baked zucchini bread oatmeal topped with chopped walnuts. Sliced zucchini and walnuts are on the table around the dish.

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.

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.

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!

More Baked Oatmeal Recipes You’ll Love:

More Oatmeal Recipes:

Zucchini Bread Baked Oatmeal

4 from 48 votes
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!
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.
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6

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.

Video

Nutrition

Serving: 1/6 of recipe Calories: 270kcal Carbohydrates: 29g Protein: 6g Fat: 15g Sodium: 343mg Fiber: 5g Sugar: 11g
Course: Breakfast
Cuisine: American
Keyword: zucchini baked oatmeal

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    85 comments
    1. Megan
      August 17, 2021 AT 10:43 am

      5 stars
      Very easy to make and makes for an easier breakfast to heat up! Yummy and reminiscent of zucchini bread!

    2. Dawn W
      August 12, 2021 AT 4:49 pm

      5 stars
      I just made this and I love it so much! The flavor is so good and it smells wonderful while baking. Definitely a keeper!!!

      1. Brittany Mullins
        August 13, 2021 AT 11:52 am

        Yay!! So pumped that you enjoyed this recipe, Dawn! Thanks so much for the review and star rating. I so appreciate the feedback!

    3. Ashley
      August 9, 2021 AT 7:32 pm

      5 stars
      I made this for breakfast this morning and neither of my kids had any idea there was zucchini in it and asked for seconds! Great way to sneak veggies into their diet and the baked oatmeal was creamy and moist to boot!

      1. Brittany Mullins
        August 10, 2021 AT 10:59 am

        Woo!! So pumped this oatmeal has been a hit, Ashley! Thanks so much for trying it and coming back to leave a review. It means the world to me!

    4. Lindsey
      April 6, 2021 AT 10:54 pm

      5 stars
      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.

      1. Brittany Mullins
        April 7, 2021 AT 11:56 am

        So glad you enjoyed this baked oatmeal, Lindsey! Thanks for the review. I appreciate it!

    5. Janet
      February 27, 2021 AT 9:52 am

      5 stars
      Yet another wonderful recipe from EBF! So love that we could incorporate zucchini into this breakfast dish! So light!

      1. Brittany Mullins
        February 27, 2021 AT 1:07 pm

        Woo!! So glad you loved it, Janet. Thanks for the review. I so appreciate it!

4 bowls of oatmeal topped with a variety of fruit, nuts, nut butter, chocolate chips and toppings.

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