Zucchini Bread Baked Oatmeal
This zucchini bread baked oatmeal recipe is a meal prep breakfast staple in my home in the summer! Growing up in the Midwest, we always had more zucchini than we knew what to do with, thanks to overflowing gardens. So, we often had to get creative, and this baked oatmeal with zucchini was one of the ways we did just that.
These oats start with the same base as my berry oatmeal bake and banana baked oatmeal. Like those oatmeal bakes, these zucchini oats are subtly sweet with a satisfying crunch. They have a flavor similar to classic zucchini bread. However, thanks to the oats, they’re a little more dense and a lot more filling while still tasting like a treat. No one ever realizes the recipe is healthy!
Recipe Highlights
- Quick and easy: All you need is one pan, one large bowl, and a few minutes to whisk everything together. The oven does the rest, leaving you with breakfast ready to eat in about an hour.
- Nutritious: These oats are naturally gluten-free, dairy-free-friendly, nut-free-friendly, and refined sugar-free, making them suitable for a variety of needs. In addition, thanks to the oats, zucchini, applesauce, nuts, and protein, every bite packs a punch of complex carbs, vitamins, nutrients, protein, and fiber to keep you full.
- Meal prep-friendly: Leftovers store and freeze well. So, I often prep several batches while zucchini is in season to keep on hand. It comes in handy in the fall when life gets busy!
- Customizable: Swap the nuts, add a topping, or use your favorite protein. These zucchini bread baked oats are easy to adjust and always delicious!
Key Ingredients and Notes
Please be sure to scroll down to the recipe card below for the complete ingredient list and instructions!
- Protein Powder: Use any protein powder you like best here. My go-to for this recipe is BPN’s vegan peanut butter cookie. It doesn’t make the oats taste like peanut butter! A vanilla protein also works well. I wouldn’t go with an unflavored protein, because we want a hint of sweetness.
- Baking Soda: This might seem like a trivial ingredient, but don’t skip it! The baking soda helps the oats rise in the oven, creating a soft, almost cake-like texture.
- Milk: My go-to for baked oats is always unsweetened almond milk, but any plant-based or regular milk works.
- Eggs: These act as a binder, holding the oats together once baked. I haven’t tested this recipe with egg substitutes but think it would work. Just keep in mind that the texture is likely to be a little more dense.
- Applesauce: This adds moisture and sweetness and eliminates the need for extra fat.
- Maple Syrup: Adjust the amount of maple syrup to suit your flavor preferences. I use two tablespoons, because the flavor of these oats is fairly neutral without it. Honey also tastes great if that’s what you have on hand.
- Zucchini: the star of the show! I use 1½ cups of shredded zucchini, which is usually the equivalent of one medium-sized zucchini. There’s no need to peel the skin, either! Just shred it up, and add it to the bowl.
- Walnuts: These are technically optional, but I enjoy the extra flavor and crunch. Chopped pecans work well, too, if you want a slightly richer taste.
My Favorite Ways to Serve
These oats are delicious and honestly super filling on their own, but I can never resist a good topping situation. I typically serve mine with a dollop of Greek yogurt on top. Sliced bananas, extra nuts, chocolate chips, or maple syrup are all great options, too.
For a brunch spread, I pair these oats with savory options like my asparagus mushroom frittata.
Make Zucchini Bread Baked Oatmeal Cups
As written, this zucchini bread baked oatmeal recipe creates baked oatmeal bars. However, I’ve also used it to make baked oatmeal cups for easy on-the-go portions.
To do so, combine all the ingredients as usual. Then, divide the batter evenly between a greased muffin pan, filling each cavity all the way to the top.
Bake at 350°F just until the oats are set, and a toothpick inserted into the center comes out clean. Then, let the cups cool completely in the pan.
Zucchini Bread Baked Oatmeal
Equipment
- 1 9×9 Baking Pan
Ingredients
- 2 scoops (60 grams) protein powder peanut butter or vanilla flavored
- 2 cups (160 grams) old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups grated zucchini skin-on
- 1 1/2 cups unsweetened almond milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup 90 grams unsweetened applesauce
- 2 Tablespoons pure maple syrup
- 3/4 cup walnuts chopped (optional)
Instructions
- Preheat the oven to 350F, and grease a 9×9 baking pan with cooking spray.
- Whisk the dry ingredients in a large bowl.2 scoops (60 grams) protein powder, 2 cups (160 grams) old-fashioned rolled oats, 1/2 teaspoon baking soda, 1 teaspoon salt
- Add the wet ingredients to the same bowl and whisk until well combined.2 1/2 cups grated zucchini, 1 1/2 cups unsweetened almond milk, 2 large eggs, 2 teaspoons vanilla extract, 1/3 cup 90 grams unsweetened applesauce, 2 Tablespoons pure maple syrup
- Fold in the nuts, if using.3/4 cup walnuts
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Bake at 350F for about 50 minutes, until the oats are set, lightly golden, and a toothpick inserted into the center comes out clean.
- Cool slightly. Then, slice, and getcha some of that!
Notes
Nutrition
Store, Freeze, and Reheat
Like nearly all of our recipes, these oats were designed with meal prep in mind and taste even better the next day, if you ask me.
Once cool, leftovers can be transferred to an airtight container and stored in the fridge for up to 4-5 days. Or, freeze individual squares for up to 3 months! I like to wrap each square with parchment paper followed by aluminum foil, and store them in a sealable bag to prevent clumping.
Thaw frozen baked oatmeal in the fridge overnight. Then, warm leftovers covered in the oven at 350°F for 8-10 minutes or until they’re heated through. You can also reheat individual servings in 20-30 second intervals in the microwave. Or, if you’re like me, just enjoy them cold!
More Meal Prep Oatmeal Recipes
- Peaches and Cream Overnight Oats
- Lemon Blueberry Overnight Oats
- Carrot Cake Baked Oatmeal
- Carrot Cake Overnight Oats
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