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Zucchini Bread Baked Oatmeal

This easy and healthy baked oatmeal will remind you of your favorite zucchini bread. Make a pan and reheat during the week for easy breakfasts!
Prep Time 10 minutes
Total Time 45 minutes

Ingredients

  • 2 cups old fashioned oats or gluten-free oats
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups milk I've used skim and almond, both work great
  • 1 large egg
  • 3 tablespoons coconut oil melted and cooled slightly (or melted and cooled butter)
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • Candied pecans for topping the oatmeal, optional

Instructions

  1. Preheat the oven to 350 degrees F. Grease an 8x8 square baking dish and set aside.
  2. In a medium bowl, mix together the oats, brown sugar, baking powder, salt, cinnamon, and nutmeg.
  3. In another medium bowl, whisk together the milk, egg, coconut oil (or butter), and vanilla.
  4. Pour the milk mixture over the oats and stir until combined. Add in the zucchini and stir again. Pour oat mixture into prepared baking dish.
  5. Bake for 30-35 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes. Spoon into bowls and serve with candied pecans, if desired.
  6. Note-this baked oatmeal is great reheated in the microwave. I always add a splash of milk after reheating to liven it up. This recipe can easily be doubled for a 9x13 pan. Use gluten-free oats to make this recipe gluten-free. Other topping ideas-brown sugar, cinnamon, dried cranberries, or raisins.