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Zucchini Baked Oatmeal

A delicious combination of baked oats and zucchini bread, this healthy Zucchini Baked Oatmeal recipe includes a protein infusion for a balanced breakfast or snack. A lovely celebration of zucchini season!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 9 Servings
Calories: 292 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups rolled oats
  • ½ cup protein powder optional
  • ½ cup coconut sugar or brown sugar
  • 2 tsp ground cinnamon
  • ½ tsp sea salt
  • 2 large eggs
  • 1 ½ cups milk of choice*
  • ⅓ cup unsweetened almond butter
  • 1 tsp pure vanilla extract
  • 2 cups grated zucchini
Optional Glaze:
  • ⅓ cup coconut milk**
  • 2 to 3 tablespoons almond butter
  • 1 Tbsp coconut sugar or brown sugar

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking dish or cake pan with parchment paper or spray with nonstick cooking spray.
  2. Trim the zip and tail off of the zucchini squash and use a box grater or a food processor (with a grating attachment) to shred it.
  3. In a large bowl, combine the oats, protein powder, coconut sugar, ground cinnamon and sea salt (dry ingredients) and mix until well-combined.
  4. In a separate medium bowl, whisk together the eggs, milk, almond butter, and vanilla extract (wet ingredients). Mix until well-combined. Note: if you store your almond butter in the refrigerator and it is very cold, you can microwave it for 20 to 30 seconds to soften it up and make it easier to mix. Pour the wet ingredients into the bowl with the dry ingredients and mix until combined. Transfer the grated zucchini to the mixing bowl with the oatmeal mixture and mix well.
  5. Pour the oat mixture into the prepared baking dish and spread it into an even layer. Note: if you're making the recipe ahead of time, wrap the baking dish with plastic wrap until you're ready to bake.
  6. Bake on the center rack of the preheated oven for 40 to 50 minutes, or until the oatmeal is golden brown on top and tests clean.
  7. Allow the zucchini baked oats to cool for at least 20 minutes before slicing into 9 individual servings and serving.
  8. If you’d like, you can drizzle the baked oats with drippy almond butter. For a sweeter treat, make a powdered sugar glaze by mixing together 1 cup of powdered sugar and 2 tablespoons of water or lemon juice in a small bowl.

Notes

  • *I recommend using full-fat canned coconut milk for the richest, most delicious flavor. Regular cow’s milk, almond milk, and oat milk all work too.
  • full-fat canned coconut milk
  • **If you used canned coconut milk for the zucchini baked oats, use what’s left in the can.

Nutrition Information

Serving 1slice (of 9) Calories 292kcal (15%) Carbohydrates 34g (11%) Protein 10g (20%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Cholesterol 41mg (14%) Sodium 195mg (8%) Fiber 4g (16%) Sugar 16g (32%)

Nutrition Facts

Serving: 9Servings

Amount Per Serving

Calories 292

% Daily Value*

Serving 1slice (of 9)
Calories 292kcal 15%
Carbohydrates 34g 11%
Protein 10g 20%
Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g 18%
Cholesterol 41mg 14%
Sodium 195mg 8%
Fiber 4g 16%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.