Zucchini Bread Baked Oatmeal
User Reviews
4.4
Zucchini Bread Baked Oatmeal
Description
Zucchini Bread Baked Oatmeal blends oats, chopped walnuts, baking powder, cinnamon, salt, and grated zucchini with almond milk, egg, maple syrup, coconut oil, and vanilla extract. Baked in a square dish, the oats absorb moisture and flavors, resulting in a tender interior with a slightly crisp and golden top, enhanced by the toasted walnuts. The grated zucchini adds moisture and mild vegetable sweetness without overwhelming the oatmeal.
The maple syrup complements the naturally mild sugars in oats and zucchini, balanced by cinnamon's warm spice. The texture is moist and soft from the liquid ingredients, yet holds shape through baking powder's rise. This dish can be portioned to serve for breakfast or as a nutritious snack, and pairing with nut butters or additional milk adds richness and creaminess if desired.
It can be stored in the refrigerator for several days in an airtight container and reheated gently in an oven or microwave before serving. This baked oatmeal offers a hearty, vegetable-enhanced twist on traditional oatmeal for those looking for a satisfying morning meal that also incorporates vegetable servings.
Ingredients
- 2 cups rolled oats old fashioned
- 1/2 cup walnuts chopped and divided
- 1/4 cup pure maple syrup
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt sea salt
- 2 cups milk I use almond milk
- 1 egg or 1 Tablespoon flaxseed for vegan, large
- 2 tablespoons coconut oil melted
- 2 teaspoons vanilla extract pure
- 1 1/2 cups zucchini grated
- cooking spray
Instructions
- Preheat the oven to 375°F.
- Spray an 8-inch square baking dish with cooking spray.
- In a large bowl, mix together the oats, half the walnuts, baking powder, cinnamon, and salt.
- Add in the milk, maple syrup, egg, coconut oil, vanilla and grated zucchini. Stir well to combine.
- Carefully pour oatmeal mixture into the prepared baking dish.
- Scatter the remaining walnuts across the top.
- Bake for 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes. Portion and serve. I like topping mine with peanut butter or almond butter and a splash of milk.
- For storage: store in the refrigerator in an airtight container for up to 4 days.
- To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 270kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Sodium | 343mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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