Zucchini Baked Oatmeal

Zucchini baked oatmeal is so easy to make and a delicious breakfast or healthy snack. This baked zucchini oatmeal recipe is egg free and dairy free and perfect for meal prep!

Course Breakfast

Cuisine American

Keyword baked zucchini oatmeal, zucchini baked oatmeal, zucchini bread baked oatmeal

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 226kcal

Author Samantha Rowland

Ingredients

2 cups dairy free milk
1/2 cup maple syrup
2 tbsp. ground flax
1 medium zucchini
2.5 cups rolled oats
1 tbsp cinnamon
1 tsp baking powder
1/4 cup pecans
1 tsp vanilla extract (optional)

Instructions

Preheat the oven to 350F.
In a large bowl combine the dairy free milk, maple syrup and ground flax. Stir well.
Shred the zucchini and squeeze out as much liquid as possible from the zucchini.
Add zucchini, oats, cinnamon, baking powder and vanilla extract to the bowl. Stir well.
Chop the pecans and add them to the zucchini oatmeal mixture.
Spray the casserole dish with avocado oil or olive oil spray then add the zucchini oatmeal mixture.
Place in the 350F oven for 50 minutes.
Remove from the oven. If you want to cut the oats into oatmeal bars, allow to cool before cutting (oats will be soft right out of the oven).

Notes

Top tips

Squeeze out the excess liquid from the zucchini before adding it to the bowl. This helps ensure that the oats aren't overly mushy from the excess water.
Oats are naturally gluten free but are often processed with other grains, contaminating them. If you need this recipe to be gluten free, be sure the oats you buy are certified gluten free.
If you want to double the recipe, you will need to use a large 9X13 pan or divide between two 8X8 pans. If you choose to use the larger pan, increase the cooking time to 55-60 minutes.
Be sure to let the baked oats cool completely if you want this to cut into bars vs. being more like oatmeal. As this zucchini baked oatmeal cools, it is much easier to cut into squares.

Storing leftovers.

Fridge: Store in the fridge in an airtight container for up to 5 days.

Freezer: Store in the freezer for up to 3 months in a freezer safe bag or container. I recommend putting parchment paper between the slices of zucchini oatmeal bars to make it easy to get single servings out of the freezer.

Nutrition