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
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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.
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!