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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!