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+ servings

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!
5 from 2 votes

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 of your choice
  • 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
 

  • Preheat the oven to 350 degrees F. Grease an 8x8 square baking dish and set aside.
  • In a medium bowl, mix together the oats, brown sugar, baking powder, salt, cinnamon, and nutmeg.
  • In another medium bowl, whisk together the milk, egg, coconut oil (or butter), and vanilla.
  • 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.
  • 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.

Notes

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.

Nutrition

Calories: 224kcal, Carbohydrates: 29g, Protein: 5g, Fat: 10g, Saturated Fat: 7g, Cholesterol: 27mg, Sodium: 292mg, Potassium: 241mg, Fiber: 3g, Sugar: 10g, Vitamin A: 81IU, Vitamin C: 4mg, Calcium: 137mg, Iron: 2mg