Zucchini Bread Baked Oatmeal (Easy Meal Prep Breakfast)

White casserole dish filled with zucchini baked oatmeal.

Zucchini Bread Baked Oatmeal (Easy Meal Prep Breakfast)

This zucchini baked oatmeal has all the warm flavors of zucchini bread in an easy, make-ahead breakfast. Made with simple ingredients, it’s soft, lightly sweet, 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
½ cup maple syrup
2 tablespoons ground flax
1 medium zucchini
2.5 cups rolled oats
1 tablespoon cinnamon
1 teaspoon baking powder
¼ cup pecans
1 teaspoon vanilla extract optionial

Instructions

Preheat the oven to 350F.
In a large bowl combine the dairy free milk, maple syrup and ground flax. Stir well.
2 cups dairy free milk, ½ cup maple syrup, 2 tablespoons ground flax
Shred the zucchini and squeeze out as much liquid as possible from the zucchini.
1 medium zucchini
Add zucchini, oats, cinnamon, baking powder and vanilla extract to the bowl. Stir well.
2.5 cups rolled oats, 1 tablespoon cinnamon, 1 teaspoon baking powder, 1 teaspoon vanilla extract, 1 medium zucchini
Chop the pecans and add them to the zucchini oatmeal mixture.
¼ cup pecans
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 the zucchini well - Remove as much liquid as possible before adding it to the batter so the baked oatmeal sets properly and isn’t too wet.
Let it cool before slicing - For clean slices, let the baked oatmeal cool completely. If you eat it warm, it will be softer, more like traditional oatmeal.
Pan size matters when doubling - If doubling, use a 9x13 pan or two 8x8 pans. If using a 9x13, increase baking time to 55 to 60 minutes.

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