Zucchini Bread Baked Oatmeal
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Published Aug 14, 2019, Updated Mar 05, 2024
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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.
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!
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
More Oatmeal Recipes
Zucchini Bread Baked Oatmeal
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.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for sharing this and eagerly waiting for more such stuff.
Glad I saw this before I made breakfast today! Totally trying this!
Paige
http://thehappyflammily.com
It doesn’t say how much maple syrup.
It’s in the recipe. 1/4 cup. 🙂
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?
Loved this oatmeal! Perfect for my meal prep breakfast for the work week!
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.
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
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
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. 🙂
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 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.
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. 🙂
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!
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.
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!
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. 🙂
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 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.
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. 🙂
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!!
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!
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.
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.
😋😋😋💝
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!
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. 🙂
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. 🙂
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!
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!
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!
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. 🙂
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. 🙂
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!!
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!!
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!
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. 🙂
I can’t wait to try this tomorrow! Making it as breakfast meal prep for myself and my husband. Do you think I would have any issues doubling the recipe and baking in a 9×13 dish? I would assume it may take longer to bake.
Nope, you shouldn’t have any issues! I would imagine it would take longer to bake. I’d just keep an eye on it. Let me know how it turns out!
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. 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 🙂
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!
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!
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!
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!
I just made this and I love it so much! The flavor is so good and it smells wonderful while baking. Definitely a keeper!!!
Yay!! So pumped that you enjoyed this recipe, Dawn! Thanks so much for the review and star rating. I so appreciate the feedback!
Very easy to make and makes for an easier breakfast to heat up! Yummy and reminiscent of zucchini bread!
I was expecting more of a “bar” but I made a couple changes to the recipe, I’m not really sure what the texture was supposed to be but basically I just made oatmeal really slowly lol. First I soaked the oats overnight to improve digestability. Then this morning when I started to make this it was clear that 2c of milk would be far too much since the oats weren’t going to absorb the liquid, so I did 1c. and finally I baked it in a loaf pan because that was all I had. So then I kept hoping it would bake into a “bar” or maybe something bread-ish, but after more than an hour in the oven I decided to just pull it out. So I didn’t get at all what I hoped for, but the flavors are good and obviously with how much I changed its not a fault of the recipe that it wasn’t what I expected
Hey Cass – My baked oatmeal recipes aren’t supposed to be “bar like.” They’re essentially like a bowl of oatmeal but baked. 🙂 If you’re looking for more of a bar recipe you could try my berry baked oatmeal bars.
This recipe has become a go-to for me! Delicious as-is, though I tend to add ginger/allspice as I love those flavors paired with cinnamon. Reheats great and is even tasty cold when I’m rushing out the door and want to start my day with something well-rounded and satisfying. Try it!
Thank you so much, Haley! I am so happy you enjoy this recipe. Thank you for your review + star rating, I really appreciate it!
I used thick cut rolled oats and rye flakes, 1 Tbs ground flax instead of egg, and added a couple Tbs raisins. Really enjoyed the texture and flavor of this bake. I did not let it cool much before serving and the squares fell apart. May also be due to the thicker flakes. Hadn’t realized how many variations you’ve done and plan to make a weekly bake as part of my 3 day a week hot grain breakfast routine. Thank you!
So glad this baked oatmeal turned out with your subs! Thanks for trying it and for coming back to leave a review. I so appreciate it, Louise!!
I just made this, from a fresh garden zucchini this morning and my kids loved it! None of my kids like zucchini and even my youngest who dislikes oatmeal (yes baked oatmeal included) gave it a thumbs up! I substituted about a table spoon of syrup for black strap molasses and added a few scoops of collagen to the milk.
WOO! This is the absolute best! I am so glad this recipe is a hit for everyone. Thank you for coming back and sharing your review & star rating, it means the world to me!
I’m wondering if you have ever tried this with frozen shredded zucchini? if so when it thaws it has lots of liquid, do you put all of it in? I know you said when shredding there was no need to get rid of the liquid, but it seems that frozen zucchini has more liquid then non frozen.
Hi Katie – I haven’t tried this with frozen, but if you do so, you should try and squeeze out as much liquid as possible. Hope that helps and you enjoy this recipe!