Zucchini Baked Oatmeal is a scrumptious treat that’s a great way to sneak in some greens. Whip it together in one bowl, then serve it up in one of two ways. Quick, easy and meal prep worthy!
Think of this as a classic zucchini bread recipe transformed into baked oats using simple ingredients. This baked oatmeal is definitely my new favorite recipe right now. Drew’s parents always have a garden and I am looking forward to baking all the things!
And if you have an abundance of zucchini lying around, try some of our favorite zucchini recipes like flourless zucchini brownies, blueberry zucchini muffins, mini zucchini muffins and our favorite zucchini bread.
Why You’ll Love This Recipe
Adds a dose of veggies with whole grains to your morning (or anytime) routine.
A Healthy and prepped breakfast using wholesome ingredients to enjoy throughout the week.
Fun and creative spin on the most important meal of the day. You get the flavors of zucchini bread baked into oatmeal!
Serve it one of two ways – breakfast bowl or individual squares.
Recipe Ingredients
Baked zucchini oatmeal requires nothing more than a few healthful ingredients and fresh zucchini, of course! You will need:
- eggs – to bind and slightly lift the batter. I have not tried this using a flax egg, but please let me know if you do!
- avocado oil – for neutral flavor and richness. Melted and cooled coconut oil can also be used.
- maple syrup – for robust sweetness. Make sure it’s pure maple syrup and not pancake syrup.
- vanilla extract – to add subtle vanilla flavor.
- milk of choice – feel free to use whatever you have on hand – almond milk, cashew milk, coconut milk, oat milk or even regular dairy milk.
- gluten-free rolled oats – make sure to use old-fashioned rolled oats for a tender, chewy texture. Instant or Quick oats don’t provide enough structure, and steel cut oats won’t bake fully.
- baking powder – to add lift.
- ground cinnamon + ground nutmeg – for a slightly sweet, warming aroma.
- fine sea salt – to enhance all the flavors!
- zucchini – look for zucchini with smooth skin and a long stem, which is a sign the zucchini is fresh. Finely grate on the smallest holes of your box grater.
- mini chocolate chips – because who doesn’t love a little chocolate? My preference is dark chocolate chips but you can use your favorite. Add some to the batter and save some extra for topping!
Grated Zucchini
Make sure to use the smallest holes on the side of your box grater for fine shreds. Then use a paper towel, cheesecloth or nut milk bag to strain out all of the excess liquid. You want 3/4 cup of shredded zucchini, packed into the cup.
How to Make
Zucchini bread baked oatmeal couldn’t be easier. Add all ingredients to one bowl, give it a gentle mix and bake until golden brown and delicious. Below is a quick overview with step-by-step instructions. For the full recipe, scroll to the recipe card at the bottom of the post.
Prep Equipment
Preheat the oven to 375ºF and spray a 8×8 inch pan (or 9×9 inch baking dish) with nonstick cooking spray.
Whisk Wet Ingredients
In a large bowl, whisk together eggs, avocado oil, maple syrup, vanilla extract and milk until smooth.
Add Dry Ingredients
To the bowl with the wet ingredients, add rolled oats, baking powder, cinnamon, nutmeg and sea salt. Fold together with a spatula.
Fold in Zucchini
Fold in zucchini (make sure water has been squeezed out and measured packed) and chocolate chips until evenly distributed. Transfer to the prepared baking dish, making sure to spread the oats into all 4 corners.
Bake
Bake for 35-40 minutes, or until the top is golden brown and the middle is set.
TIP: Bake time will depend on the size of the baking dish.
Enjoy!
Serve zucchini bread baked oatmeal with your favorite toppings, a little extra maple syrup or honey and enjoy!
Serving Suggestions
This is a super versatile baked oatmeal recipe you can serve warm from the oven or after it has cooled. A wonderful grab-and-go treat, too. Add it to the list of quick breakfasts when you’re on the run.
- Bowl Style: No need to wait for it to cool. Scoop the zucchini oatmeal when it’s still piping hot from the oven into serving bowls and top with maple syrup, peanut butter, almond butter, chia seeds, hemp hearts, chocolate chips or whatever your heart desires. Fresh fruit is always a good addition too!
- Individual Squares: Allow the zucchini baked oatmeal to cool for at least 20 minutes, then cut into big or small squares. Store the leftover squares to enjoy as a meal-prepped breakfast throughout the week!
How to Store & Reheat
This Zucchini chocolate chip oatmeal will keep for up to 2 days at room temperature or up to 4 days in the fridge. Just make sure it’s covered or in an airtight container for the ultimate freshness.
Freezer Instructions: Cut the zucchini oatmeal into individual portions, wrap each one tightly in plastic wrap, then seal tightly in a plastic freezer storage bag. Freeze for up to 3 months.
Reheat the entire pan: Tent with foil and place it in a 350ºF oven for 15-20 minutes.
To reheat individual portions: Pop a square in the microwave for 20-30 seconds, or until warmed through. OR, bake in the oven set to 350ºF for 5-10 minutes.
Recipe Tips:
- Finely grate the zucchini. This means on the smallest holes of your box grater.
- Squeeze the zucchini. You want to make sure most of the water is squeezed out of the zucchini or it will affect the texture.
- Spread the oats to all corners. This ensures even baking and a nice, square appearance for your oatmeal bake.
- The size of the baking dish will determine bake time. I used a 8×8 inch square baking dish. A 9-inch baking dish will probably take about 3-5 minutes less time.
More Baked Oatmeal Recipes:
- Blueberry Baked Oatmeal
- Strawberry Baked Oatmeal
- Banana Baked Oatmeal
- Lemon Poppy Seed Baked Oatmeal
- Espresso Chocolate Chip Baked Oatmeal
Be sure to check out all of our oat recipes if you love oats like we do!
If you make this Zucchini Baked Oatmeal recipe, be sure to leave a comment and star rating below! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
PrintZucchini Bread Baked Oatmeal
Zucchini Baked Oatmeal is a scrumptious treat that’s a great way to sneak in some greens. Whip it together in one bowl, then serve it up in one of two ways. Quick, easy and meal prep worthy!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 large eggs
- 2 tablespoons avocado oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 ⅓ cups milk of choice
- 2 ¼ cups gluten free rolled oats
- 1 teaspoon baking powder
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg, optional
- 1/4 teaspoon fine sea salt
- 3/4 cup packed finely shredded zucchini, excess water squeezed out
- ¼ cup mini chocolate chips, optional
Instructions
- Preheat oven to 375ºF and grease 9×9 baking dish (or similar size).
- Whisk Wet Ingredients: In large bowl whisk together eggs, oil, maple syrup, vanilla extract and milk.
- Add Dry Ingredients: Add in rolled oats, baking powder, cinnamon, nutmeg and sea salt.
- Combine: Fold in zucchini (make sure water has been squeezed out and measured packed) and chocolate chips. Transfer to prepared baking dish, making sure oats are evenly spread into all 4 corners.
- Bake for 35-40 minutes or, until top is golden and middle is set. You can serve immediately bowl style, or wait about 20 minutes to serve as squares. Bake time will depend on size of baking dish.
- Serve zucchini bread baked oatmeal with your favorite toppings, a little extra maple syrup or honey and enjoy!
Notes
STORAGE – Cover and store at room temperature for 2 days or in the fridge for 4 days.
FREEZE – Cut into squares and wrap each one in plastic wrap. Transfer to a plastic freezer storage bag and freeze for up to 3 months.
REHEAT – Pop one square in the microwave for 20-30 seconds, or in a 350ºF oven for 5-10 minutes. To reheat the entire pan, cover with aluminum foil and bake in a 350ºF oven for 15-20 minutes.
Keywords: zucchini baked oatmeal, zucchini bread baked oatmeal, baked oatmeal recipes
Lori Ann Boyd says
Just made this and LOVE IT!!
★★★★★
Ashley says
So glad, Lori! Thank you for sharing!