Zucchini Bread Baked Oatmeal

4.34

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.

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

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More about Brittany

Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.

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