Zucchini Bread Baked Oatmeal

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Zucchini Bread Baked Oatmeal-easy and healthy baked oatmeal that will remind you of your favorite zucchini bread!

Zucchini Bread Baked Oatmeal Recipe

I really hope you are not rolling your eyes and walking away from your computer. Yes, I am sharing another zucchini recipe, but I promise you NEED this one! This Zucchini Bread Baked Oatmeal is a MUST make! And I know you still have zucchini to use up, so I am just trying to help you out. I don’t want your zucchini to go to waste!

I love zucchini bread and baked oatmeal, so I combined the two! Two of my favorite breakfasts in one pan! And guess what? Our boys love it too! If you are trying to sneak more veggies into your kids’ diet, you’ve gotta make this oatmeal. Our boys not only eat it, they ask for it! Ok, Maxwell doesn’t actually ask for it, he isn’t speaking in full sentences yet, but he does clap and point as soon as he sees the oatmeal on the table.

Zucchini Bread Baked Oatmeal in pan

I love making baked oatmeal, maybe you have tried my Baked Peach Almond Oatmeal, Baked Peanut Butter Apple Oatmeal, Maple Blueberry Baked Oatmeal? All are winners, but this Zucchini Bread Oatmeal is our current favorite. We can’t get enough and you have to try it!

Zucchini Bread Baked Oatmeal on spoon

This Zucchini Bread Baked Oatmeal is a great recipe for back to school because you can make a pan and reheat it during the week. It is perfect for busy school mornings and you will get some veggies in your kids before they head out the door! Plus, they will love it! It’s a win-win breakfast!

Zucchini Bread Baked Oatmeal in bowl with candied pecans

I don’t put nuts in the oatmeal, because Josh is allergic, but I had a jar of candied pecans on the counter so I added some to my bowl. SO yum! I highly recommend topping the baked oatmeal with candied pecans. You can also add an extra dash of cinnamon, sprinkle of brown sugar, raisins, dried cranberries, and an extra splash of milk. Feel free to jazz up your oatmeal however you like!

Make the most of the end of summer zucchini crop and make this Zucchini Bread Baked Oatmeal. A warm bowl of oatmeal that tastes like zucchini bread is a great way to start the day if you ask me!

And if you are looking for more zucchini recipes, check out our favorite zucchini recipes! Enjoy!

Zucchini Bread Baked Oatmeal in bowl with spoon

More Baked Oatmeal Recipes

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
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes


  • 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


  1. Preheat the oven to 350 degrees F. Grease an 8×8 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.

Recipe 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 9×13 pan. Use gluten-free oats to make this recipe gluten-free. Other topping ideas-brown sugar, cinnamon, dried cranberries, or raisins.

Nutrition Facts
Zucchini Bread Baked Oatmeal
Amount Per Serving
Calories 224 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g35%
Cholesterol 27mg9%
Sodium 292mg12%
Potassium 241mg7%
Carbohydrates 29g10%
Fiber 3g12%
Sugar 10g11%
Protein 5g10%
Vitamin A 81IU2%
Vitamin C 4mg5%
Calcium 137mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. It’s fantastic. My wife just switched gluteen free, and most of store product contains wheat and gluteen. And we love also zucchini. I will make this tonight for her ๐Ÿ™‚ thanks.

  2. Hi Maria…what a great sounding recipe! We love baked oatmeal and I THOUGHT I had used my what-feels-like BUSHELS of zucchini from the garden every which way. Sure never thought about using it in oatmeal….but I am now-it looks delicious.

    Squash is still coming in so I’ll definitely be trying your recipe. Thanks so much!


  3. After picking peaches a couple of weeks ago, I’ve been made your peach baked oatmeal three times for us and once to give our son’s family. The three grands LOVED it! Will have to try this new twist. No kids in the home but the hubs and I love baked oatmeal of all flavors!

  4. This is such a smart idea. It seems that all of these “diets” I try always encourage you to pair protein with a veggie for breakfast. I love vegetables, but I need more grab and go options–and this is PERFECT!

    It is hard to think of all of the ways to use up zucchini from the garden, so my mom and cousins are going to love this!

  5. I tried making this recipe with half of a banana (mashed) instead of the egg. My husband, unfortunately, was horrified by the presence of zucchini in his oatmeal, but I liked it a lot. The banana made the recipe even more reminiscent of zucchini bread for me. Just thought I’d report back in case somebody out there is looking for a vegan friendly or egg free version of this recipe. Thanks, Maria!

  6. I made this today to pack for work breakfasts this week….it is the best baked oatmeal I’ve ever had! I can’t believe how much it tasted just like zucchini bread! My son also loved it. Thank you again for another delicious and healthy meal!!

  7. yum! I have my second batch of this in the oven now. I added raisins and a bit of molasses last time. This time I also included carrots to get even more veggies! thanks for the yummy idea.

  8. 5 stars
    This recipe has definitely become a regular to my breakfast table! As a college student it is nice to be able to cook once and eat for a week. This meal makes me breakfast for about that long.
    Additionally, the first time I went to make this recipe, I discovered that when I had returned from grocery shopping I had somehow managed to forget the zucchini! This has happened more often than I’d like to admit, and when it does occur, I’ve substituted carrots and it’s turned out just as well!

  9. Has anyone tried this with steel cut oats?! Probably would need more liquid but I love them so much better than regular oatmeal.

  10. 5 stars
    I love this recipe! My daughter 4 also loves it and it’s a great way to sneak some extra veggies in early in the morning! Love that I can make it ahead of time and just heat up as needed, which makes mornings a lot less hectic!

  11. Tasty! Oats are gluten free. I substituted egg with 1 Tablespoon cornstarch in 3 Tablespoons warm water. Used mixed berry as topping.

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