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Zucchini Baked Oatmeal

Zucchini baked oatmeal is easy to make and great for breakfast or a healthy snack. This filling 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!

Zucchini baked oatmeal in a white casserole dish with pecans and zucchini in the background.

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 to make zucchini baked oatmeal in ramekins.
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Ingredients

  • Dairy free milk – use your favorite dairy free milk in this recipe. You could use almond milk, oat milk, cashew milk, coconut milk (in the carton, not the can), flax milk or rice milk. You could also use regular dairy if you tolerate it/consume it. If you don’t have milk, you could also use water, but the baked oatmeal won’t have quite the same richness.
  • Maple syrup – maple syrup naturally sweetens the oatmeal and pairs so well with the cinnamon, giving this a almost dessert like flavor. Be sure to use 100% maple syrup, not the pancake syrup you find in stores (that is mostly high fructose corn syrup and artificial colors/flavors). You could also use date syrup, honey (not vegan) 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. The flax also adds fiber and healthy fats. Be sure to store your ground flax in the freezer to keep it from going rancid.
  • 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. If you choose not to squeeze out the moisture, the baked zucchini oatmeal will have more of a texture of oatmeal and will not cut into bars.
  • 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.
  • 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. Be sure your baking powder is fresh (opened in the last 6 months).
  • 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.

Ground flax added to dairy free milk in a white bowl.

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.

Hand shredding zucchini and squeezing out the excess water.

Add the oats, cinnamon, baking powder and vanilla (optional). Stir well.

Bowl filled with oats, spices and zucchini.

Chop the pecans and stir them into the oat mixture.

Pecans chopped on a wooden cutting board.

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.

Zucchini baked oatmeal before and after baking.

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.
Maple yogurt frosting drizzled over a slice of zucchini oatmeal bake.

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

  • Healthy 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 add healthy fats and 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 healthy maple frosting drizzled on top

Cut into squares for a quick and easy healthy breakfast on the go

Covered in peanut butter and jelly for a fun twist on a pb&j sandwich

Three slices of zucchini baked oatmeal stacked on a white plate, zucchini in background.

Common questions

What are the best oats to use?

Rolled oats (sometimes called old fashioned oats) are the best oats to use in baked oatmeal because of the texture they give the baked oats. Quick oats (or quick cooking oats) are rolled oats that have been cut into smaller pieces, making them cook quicker on the stove/microwave. These would also work well for making baked oats.

I do not recommend using steel cut oats for this recipe since they require more cooking time to soften.

Note that you will want to ensure the oats you are baking with are certified gluten free if you need this to be 100% gluten free. Many oats get cross-contaminated when processed so it’s important the bag indicates they are gluten free.

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.

Zucchini baked oatmeal in a white casserole dish, cut into squares.

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.

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.

Slice of zucchini bread baked oatmeal on a white plate, drizzled with maple yogurt frosting..

Substitutions

  • Dairy free milk – use whatever dairy free milk you have on hand. If you don’t have any on hand, you can blend 2 cups of water and 1-2 tablespoon of your favorite nut butter in a high-speed blender and use this in place of the dairy free milk.
  • Maple syrup – this liquid sweetener not only adds sweetness but also adds moisture to the baked oatmeal. You could replace it with date syrup, honey or your favorite lower calorie liquid sweetener. I do not recommend using sugar (coconut sugar, brown sugar, white sugar) in place of the maple syrup, as the dish won’t have enough moisture.
  • Ground flax – the ground flax replaces the eggs in the recipe. You could also use chia seeds (or ground chia seeds) in place of the ground flax. You can also grind your own flax using a high speed blender or coffee grinder. Be sure to store your ground flax or flax seeds in the freezer to help keep them fresh. You can also use 1 egg in place of the ground flax if you are not vegan.
  • Zucchini – use yellow summer squash, carrots or apples in place of the zucchini.
  • Rolled oats – you can also use quick cooking oats in place of rolled oats. I do not recommend using steel cut oats though.
  • Cinnamon – you can replace the cinnamon with pumpkin pie spice or nutmeg (only use 1 teaspoon nutmeg).
  • Pecans – use whatever nuts/seeds you have on hand to replace the pecans. If you don’t love nuts in your baked oatmeal, simply omit them.

If you love this recipe, you should try

Chocolate Chip Baked Oatmeal

Pumpkin Oatmeal Bars

Carrot Cake Baked Oatmeal

Air Fryer Oatmeal

Single Serve Baked Oatmeal

High Protein Oatmeal 4 Ways

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White casserole dish filled with zucchini baked oatmeal.

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!
Print Pin Save Rate
Course: Breakfast
Cuisine: American
Keyword: baked zucchini oatmeal, zucchini baked oatmeal, zucchini bread baked oatmeal
Prep Time: 5 mins
Cook Time: 50 mins
Total Time: 55 mins
Servings: 8

Ingredients

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.
See how I calculate food cost.

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
226
Fat
 
7
g
Carbohydrates
 
36
g
Fiber
 
5
g
Sugar
 
15
g
Protein
 
6
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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