Zucchini Baked Oats (Simple Make-Ahead Breakfast)
If you love the flavor of zucchini bread, this zucchini baked oatmeal is an easy way to turn it into a cozy, make-ahead breakfast. It has all the warm flavors you expect, cinnamon, maple syrup, and pecans, baked into a soft, sliceable oatmeal that’s perfect for busy mornings. With just a few minutes of prep, you can have a batch ready for the week that works for breakfast or a quick snack.
I’ve been making baked oatmeal for years, and after testing a variety of flavors, this one quickly became a favorite. I grew up eating zucchini bread, so I wanted to recreate that same flavor in a simple, everyday recipe. It took a few rounds of testing to get the texture just right, from removing excess moisture from the zucchini to balancing the mix-ins, but the final version is soft, flavorful, and easy to portion for the week.
If you enjoy this zucchini baked oatmeal, you might also like some of my other baked oatmeal recipes. The banana bread baked oats, cinnamon roll baked oatmeal, and chocolate chip baked oats are all easy to make and perfect for meal prep throughout the week. They use a similar base, so you can switch up the flavors without changing your routine.
Ingredient spotlight
This is a quick spotlight on some key ingredients. Please see the recipe card below for the full ingredient list.
- Maple Syrup – Use pure maple syrup, not pancake syrup, for the best flavor. You can also substitute honey or your favorite low-calorie sweetener if preferred.
- Ground Flax (Egg-Free Binder) – This recipe uses ground flax instead of eggs to help everything set. If you don’t have flax, you can use ground chia seeds instead. You can’t omit this without replacing it; if needed, you can use eggs instead.
- Zucchini – Be sure to shred the zucchini and squeeze out as much moisture as possible. This step is key, too much water will prevent the baked oatmeal from setting properly.
- Rolled Oats – Rolled oats (old-fashioned oats) give the best texture. Quick oats can work in a pinch, but the final texture will be softer.
- Pecans (or other mix-ins) – Chopped pecans add great texture and flavor, but you can easily swap them for walnuts, slivered almonds, pumpkin seeds, or even chocolate chips.
How to make zucchini baked oatmeal
In a large bowl combine the ground flax, milk and maple syrup. Be sure to stir the flax in immediately or it can start to clump. Grate a zucchini over the large side of a hand grater. Squeeze out as much of the liquid from the zucchini as possible. I just squeeze it in my hands (no cheese cloth needed). Finely chop pecans. Add the zucchini shreds, rolled oats, cinnamon, baking powder, vanilla extract and half the pecans to the bowl with the milk Stir well. Spray an 8X8 casserole dish with avocado oil (or olive oil spray). Pour the zucchini oatmeal in. Top with the remaining pecans. Bake in a 350F oven for 50 minutes. Enjoy hot or allow to cool completely then slice.
Tips for success
- Use certified gluten-free oats if needed – Oats are naturally gluten-free but can be cross-contaminated. Choose certified gluten-free oats if needed.
- Try sprouted oats for easier digestion – If you have trouble digesting oats, sprouted oats can be a good option. I personally notice a difference when using them.
Zucchini Bread Baked Oatmeal (Easy Meal Prep Breakfast)
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).
Recipe Notes
- 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 9×13 pan or two 8×8 pans. If using a 9×13, increase baking time to 55 to 60 minutes.
- 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 Information
Other additions
Want to switch it up or add a little more to this baked oatmeal? Here are a few easy options:
- Chocolate chips – because a little chocolate is always fun
- Coconut flakes – I recommend toasted coconut flakes if you can find them.
- Hemp heats – this adds protein without changing the flavor. Add about 1/3 cup to boost the protein.
- Collagen peptides – another great way to add more protein. Add 2-3 scoops (this won’t change the flavor or texture, but will increase the protein).
Favorite Toppings for Zucchini Baked Oatmeal
One of my favorite ways to serve this is with a quick maple yogurt topping. Just mix about ¼ cup of Greek yogurt with a drizzle of maple syrup and spoon it over the oats right before serving. It adds a creamy, slightly sweet finish that works really well with the zucchini bread flavors.
If you want something even simpler, a little nut butter is always a good option. I especially love almond butter here, but any nut or seed butter works.
For something a little more indulgent, you can add cashew frosting. It’s thick, creamy, and slightly sweet, and makes this feel more like a cake-style breakfast. You can make it ahead of time and keep it in the fridge to use throughout the week.
Common questions
How do I know when baked oatmeal is done?
The top should be lightly browned and the center should not jiggle when you remove it from the oven. Since this recipe is egg-free, it will be soft right out of the oven but will firm up as it cools.
Can I make baked oatmeal ahead of time?
Yes, this zucchini baked oatmeal is great for meal prep and can be enjoyed for up to 5 days after baking.
How do I reheat baked oatmeal?
You can reheat individual portions in the microwave or toaster oven. To reheat the entire pan, cover it with foil or a lid and bake at 350°F for 20–25 minutes, until warmed through.
Be sure to add any toppings, like the maple yogurt frosting, after reheating.
Can I make this into muffins?
Yes! Scoop into muffin tins (with a muffin liner) and bake in a 350F oven for 30 minutes. Allow to cool completely before enjoying.
Can I freeze baked oatmeal?
Yes, it freezes very well. Cut into squares, layer with parchment paper, and store in a freezer-safe bag for up to 3 months. Defrost overnight in the fridge or reheat from frozen in the microwave or toaster oven.
