• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthyish Appetite

Healthyish Appetite

Approachable plant-forward recipes.

Show Search
Hide Search
  • Home
  • About
  • Recipes
  • Work with Me
  • Shop
  • Contact
  • facebook
  • instagram
  • pinterest
  • twitter

Zucchini Banana Bread Baked Oatmeal

Filed Under: baked goods, chocolate, oats, recipe Written By Leanne September 14, 2020

Jump to Recipe

Baked oatmeal is a comforting and healthy make-ahead breakfast option for busy weeks and is great for a crowd! This zucchini studded version is reminiscent of warm banana bread and is just slightly sweet thanks to a sprinkling of chocolate chips.

baking dish with baked oatmeal

How do we feel about baked oatmeal? Personally I’m a big fan because as an oat-lover, this is the ultimate hack for making it even more convenient. Throw it together on Sunday night (or Monday morning) and re-heat it for the next few days. I promise it tastes just as good – maybe even better because it’s so fast and easy.

If you have yet to experience this coziness, now is the time. This recipe is simple and contains mostly staple items. The addition of shredded zucchini is perfect if you have a garden and need another way to use it up.

Ingredients

I was lucky enough to get this beauty of a zucchini from a friend (it was a biggie!) but any size zucchini will work just as well since it’s shredded. Here are the ingredients you’ll need for this recipe:

  • Rolled oats (not quick, not steel cut)
  • Ground flax
  • Banana, an overripe brown/speckled one if possible
  • Zucchini, shredded
  • Milk (or plant-based alternative)
  • Egg
  • Butter
  • Brown sugar
  • Cinnamon, salt & baking powder
  • Vanilla bean paste
  • optional: walnuts & chocolate chips for topping
large garden zucchini

How-to Make Baked Oatmeal

This is similar to a muffin recipe in that you mix the dry ingredients, mix the wet ingredients, then combine them before transferring to a greased baking dish.

I find a ceramic dish to work best here to prevent burning on the bottom and edges and I used a 9″x7″ (it’s the middle size in my favorite baking dish set). You could go bigger or smaller but would likely need to alter the cook time. This yielded six nice thick square servings.

Just before baking you can sprinkle on nuts, dried fruit and/or chocolate chips to add texture (and because chocolate is never a bad idea). This is totally optional though!

dish of zucchini banana bread baked oatmeal with chocolate chips and walnuts

Once you master this version, you can use the same basic recipe but switch up the zucchini for a different fruit or vegetable to mix things up. I’m already dreaming up a few variations: carrot cake, apple cinnamon, or maybe something involving pumpkin. What flavor combinations would you try?

square of baked oatmeal on a small plate with fork

Serve warm out of the oven (or reheated) and top with a drizzle of nut butter for ultimate satisfaction.

You might also like:

  • Savory Zucchini Bread with Salted Honey Butter
  • Espresso Banana Bread with Dark Chocolate
  • Basic Banana Overnight Oats (+ 3 Flavor Variations)
Print

Zucchini Banana Bread Baked Oatmeal

Print Recipe

★★★★★

5 from 3 reviews

Baked oatmeal is a comforting and healthy make-ahead breakfast option for busy weeks. This zucchini studded version is reminiscent of warm banana bread and is just slightly sweet thanks to a sprinkling of chocolate chips.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups rolled oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 Tbsp ground flax
  • 1/2 tsp salt
  • 1 overripe banana, mashed
  • 1 cup shredded zucchini
  • 1 cup milk or plant-based milk alternative
  • 1 egg
  • 1 tsp vanilla bean paste
  • 2 Tbsp brown sugar
  • 2 Tbsp butter, melted
  • 1/4 cup chopped walnuts
  • 2 Tbsp semi-sweet chocolate chips

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray a medium baking dish (mine was 9×7) and set aside.
  3. Mix dry ingredients (oats through salt) in a large mixing bowl.
  4. Mix wet ingredients (banana through butter) in a medium mixing bowl.
  5. Add wet ingredients to dry ingredients and mix until fully incorporated. Pour into prepared baking dish and use the back of a spoon to evenly smooth out the top. Sprinkle with walnuts and chocolate chips.
  6. Bake for 30 minutes, or until set in the middle and slightly browned around the edges.

Equipment

box grater

Buy Now →

mixing bowls

Buy Now →

vanilla bean paste

Buy Now →

Notes

  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • Serving suggestion: cut into squares and top with nut butter, Greek yogurt and/or fresh seasonal fruit.
  • This works great as leftovers! Just reheat individual servings in the microwave for 20-30 seconds as needed.

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 282 calories
  • Fat: 13 grams
  • Carbohydrates: 36 grams
  • Fiber: 5 grams
  • Protein: 8 grams

Keywords: healthy breakfast, high fiber breakfast, meal prep, baked oatmeal

Did you make this recipe?

Tag @healthyish_appetite on Instagram

Want More Plant-Forward Recipes?

Join my VIP list and I'll send you five reader favorites! Healthy, flavor-packed recipes. What's not to love about that?

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

I promise I won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Reader Interactions

Comments

  1. Becky says

    August 23, 2022 at 12:27 pm

    I’m a fan! I had zucchini and brown bananas to use. Prepped the ingredients in the evening so it was quick to assemble in the morning. This will now be added to my breakfast recipe file 🙂

    ★★★★★

    Reply
    • Leanne says

      August 23, 2022 at 3:34 pm

      Thanks so much Becky! This is a favorite in our house too!

      Reply
  2. Katie Bolin says

    October 11, 2020 at 11:20 pm

    Made this yesterday morning, very simple and sooo tasty! I added 2 tbsp of coconut flour because I didn’t have any ground flax and that seemed to work well. Will def make this again 🙂

    ★★★★★

    Reply
    • Leanne says

      October 12, 2020 at 1:37 am

      Thank you so much for the rating and review Katie! I’m so glad it turned out well for you.

      Reply
  3. Coffee Nearby says

    October 11, 2020 at 12:33 pm

    I think this is an informative article and it’s very useful and knowledgeable.
    I really enjoyed reading this post. big fan, thank you!
    King regards,
    Dinesen Duke

    ★★★★★

    Reply
  4. Michelle says

    September 20, 2020 at 3:29 am

    Making this tomorrow for a brunch!! Sounds so delicious and can’t wait to try it!!

    Reply
    • Leanne says

      September 20, 2020 at 11:30 am

      Thanks Michelle! Share photos please! 😊

      Reply
  5. Tammy says

    September 14, 2020 at 5:39 pm

    Hi, instruction #5 mentions flour. Do we need to add flour? Help, I’m in the middle of making this right now.

    Reply
    • Leanne says

      September 14, 2020 at 10:46 pm

      Sorry for the typo Tammy! There is no flour in this recipe.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Welcome

Welcome!

I’m Leanne and I created this space to share beautiful, wholesome, plant-forward recipes that are equal parts approachable and delicious.

Read More

Never miss a recipe.

Get new recipes straight to your inbox, every week.

Most Popular Recipes

  • Chickpea Cookie Dough Bites
  • Basic Banana Overnight Oats (+ 3 Flavor Variations)
  • Purple Cabbage Slaw

Quick & Easy

Salads & Bowls

Sweet Treats

Footer

Never miss a post

Get new recipes straight to your inbox, every week.

  • About
  • Contact
  • Press
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

© healthyish appetite · PRIVACY POLICY · design by lr creative

Copyright © 2023 · Leanne Ray ·

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT