Zucchini Baked Oatmeal
Zucchini baked oatmeal is easy to make and great for breakfast or a filling snack. This baked zucchini oatmeal will become a go-to meal for you to make, especially when zucchini are in abundance at the end of summer! Sneak in veggies for breakfast with this zucchini bread oatmeal bake and watch it disappear!
Why you will love this recipe
- Easy to make – combine all the ingredients in a large bowl (in about 5 minutes) and transfer to a casserole dish for baking. So simple and easy. This would be a great recipe for kids to help with or beginner chefs to make. Be sure to supervise young children around the oven at all times.
- Simple ingredients – you can find all the ingredients you need to make zucchini baked oatmeal at your regular grocery store, in fact you likely have all the ingredients in your pantry/fridge right now! This baked zucchini oatmeal is made without eggs or dairy and is vegan, gluten free, dairy free and plant based.
- Great for meal prep – this zucchini bread baked oatmeal is great to make on the weekend to enjoy for breakfast all week long. These baked oats can be cut into squares once cooled and can even be eaten on the go as zucchini oatmeal bars since they stay together so well. You can also reheat this in the microwave or toaster oven for a quick and easy filling breakfast.
Ingredients
- Dairy free milk – use your favorite dairy free milk in this recipe.
- Maple syrup – maple syrup naturally sweetens the oatmeal and pairs so well with the cinnamon, giving this a almost dessert like flavor. You could also use date syrup, honey or your favorite low calorie liquid sweetener in place of the maple syrup.
- Ground flax – ground flax acts as the binder for this baked oatmeal, no eggs needed.
- Shredded zucchini – the shredded zucchini adds a bit of moisture to the baked oatmeal and also add a speckle of color to the oats. Be sure to squeeze out as much water from the zucchini as possible before adding it to the rest of the ingredients.
- Rolled oats (sometimes called old fashioned oats) – rolled oats are what you think of when you think of oatmeal. In a pinch you could also use quick cooking oats, but rolled oats give the best texture. I do not recommend steel cut oats.
- Cinnamon – cinnamon makes this dish so comforting and pairs perfectly with the zucchini. It also makes the house smell amazing as the zucchini oatmeal is baking and cooling.
- Baking powder – baking powder helps the baked oats rise while baking.
- Chopped pecans – the pecans pair so well with the other flavors and add a crunch to the oatmeal. You could also use walnuts, cashews, slivered almonds, pumpkin seeds (to make it nut free) or sunflower seeds in place of the pecans.
- Vanilla extract (optional) – adding in vanilla extract really helps make these zucchini baked oats taste like zucchini bread! If you have it on hand, I highly recommend adding it.
How to make zucchini baked oatmeal
Start by preheating the oven to 350F.
In a large bowl combine the dairy free milk, maple syrup and ground flax. Stir well.
Shred the zucchini (use a hand grater or the grater attachment to your food processor). Squeeze out as much liquid as possible from the shredded zucchini then add it to the bowl.
Add the oats, cinnamon, baking powder and vanilla (optional). Stir well.
Chop the pecans and stir them into the oat mixture.
Spray a large casserole dish with avocado oil (or olive oil spray). Add the baked oatmeal ingredients and put in the preheated 350F oven for 50 minutes.
Once done baking, allow the zucchini bread baked oatmeal to cool at least 20 minutes (otherwise it will be very soft like traditional oatmeal).
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.
- If you tend to have some trouble digesting oats, I highly recommend trying sprouted oats. We use sprouted oats exclusively in our home and I notice the difference between using sprouted oats and regular oats in my digestion.
Other additions
- Dried fruit: raisins, dried sweetened cranberries, dried figs, chopped dates
- Chocolate chips
- Spices: Nutmeg, ground ginger, pumpkin pie spice
- Fruit: Blueberries, raspberries, cherries, peaches
- Coconut flakes
- Nut butter: Peanut butter, almond butter, sunbutter, tahini, cashew butter
- Protein: Add in 3 tbsp. hemp hearts, 2-3 scoops collagen peptides (not vegan) or 2-3 servings vegan protein powder + 1/2 cup more liquid (water or dairy free milk)
Topping ideas
- Homemade maple frosting – make this with greek style yogurt to add more protein and a touch of sweetness to the zucchini oatmeal bake. Simply combine ¼ cup of yogurt with 1 tablespoon maple syrup and drizzle it over top of the oats.
- Nut butter – you can drizzle almond butter, cashew butter, sunbutter, peanut butter, tahini over the oatmeal to make it more satisfying.
- Cashew frosting – make a batch of cashew frosting to make this taste like dessert for breakfast. Soak the cashews while the oatmeal is baking and blend it up while waiting on the oatmeal to cool.
- Honey or maple syrup – this makes the baked oats almost like fresh toast casserole. So yummy!
- Jam or jelly – especially when paired with nut butter, adding strawberry jelly, blueberry jam or apple butter can really take these to the next level.
- Fruit – add sliced bananas, sliced apples, strawberries, blueberries, raspberries
How to serve zucchini bread baked oatmeal?
Warmed up on a plate with sliced fruit and maple frosting drizzled on top
Cut into squares for a quick and easy breakfast on the go
Covered in peanut butter and jelly for a fun twist on a pb&j sandwich
Common questions
How to tell its done baking
The oatmeal bake will be slightly browned on the top and should not jiggle in the center when you take it out of the oven. Since this is made without eggs, it will be soft right out of the oven but will firm up as it cools.
Can you make baked oats ahead of time?
Yes, this can be made ahead of time. This zucchini baked oatmeal can be enjoyed up to 5 days after baking.
You can make this in advance, allow it to cool and cover to store in the fridge to be reheated whole in the oven later or you can make it in advance, cut it into slices and stored for quick grab and go breakfast or snacks all week long.
Tip: If you are going to make a maple frosting or cashew frosting, wait to top the baked oatmeal with the frosting after reheating.
How to reheat the entire pan of baked oatmeal
Cover the pan with foil or a glass lid and bake at 350F for 20-25 minutes until warmed through completely.
Can you warm up baked oats the next day?
Yes! These are great warmed up or cold the next day! You can warm them up in the microwave or in the toaster oven. Be sure to wait to add the maple frosting until after you have warmed up your oats.
Can you double the recipe?
Yes, you will want to use a large 9X13 pan and bake for 60 minutes or divide into two pans and bake for the normal amount of time.
Can you make these into muffins?
Yes! Make zucchini bread oatmeal muffins by dividing the batter between muffin cups that have been lined with silicone liners or parchment paper. Bake in a 350F oven for 30 minutes. Allow to cool completely before enjoying.
Can you freeze baked oatmeal?
Yes, baked oatmeal freezes very well. Allow the zucchini baked oats to cool completely. Cut into squares and place a piece of parchment paper between the squares when freezing. This helps ensure you can get single servings from the freezer as needed.
You can also freeze the entire casserole dish full of baked oats. Cover with plastic wrap then foil. Defrost in the fridge overnight before reheating in the oven the next day, covered.
Defrost in the fridge overnight or in the microwave or toaster oven.
If you love this recipe, you should try
- Chocolate Chip Baked Oatmeal
- Apple Pie Baked Oatmeal
- Cinnamon Roll Baked Oatmeal
- Chocolate Baked Oatmeal
- Pumpkin Oatmeal Bars
- Carrot Cake Baked Oatmeal
- Air Fryer Oatmeal
- Single Serve Baked Oatmeal
- High Protein Oatmeal 4 Ways
Zucchini Bread Baked Oatmeal
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).
Recipe Notes
- 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.
