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.
How do we feel about baked oatmeal? Personally I’m such 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. If you have yet to experience this coziness, now is the time. This recipe is simple and contains mostly pantry staple items.
Ingredients
Here’s what you need to make this healthy and totally delicious zucchini banana bread baked oatmeal:
- Rolled oats (not quick, not steel cut)
- Baking powder
- Cinnamon
- Salt (I use coarse sea salt almost exclusively in my recipes)
- Ground flax (my favorite flax is fine as powder and blends seamlessly!)
- Banana, an overripe brown/speckled one if possible
- Zucchini, shredded
- Milk (or plant-based alternative)
- Egg
- Vanilla extract
- Vegetable oil (or any neutral cooking oil)
- Brown sugar
- optional: walnuts, chocolate chips
How to Make Baked Oatmeal
Mix the dry ingredients, mix the wet ingredients, then combine them before transferring to a prepared pan. Less than 30 minutes in the oven and you’re all set to enjoy!
Note: in the past I’ve used a ceramic baking dish but now I prefer a square metal pan. I find it cooks faster and the edges get a little more browned and crispy.
How to Serve Baked Oatmeal
My favorite way to serve this is warm out of the oven. Let it cool just slightly so it’s fully set before digging in, then cut into nine squares. A drizzle of peanut butter and more sliced bananas makes this extra delicious and satisfying. You can you also add some chocolate chips to make it a little bit more indulgent!
More topping ideas:
- a dollop of plain whole milk Greek yogurt mixed with a bit of maple syrup and cinnamon, which mimics frosting
- nuts and seeds for more crunch
- seasonal fruit like berries or sliced peaches
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 more variations: carrot cake, apple cinnamon, or maybe something involving pumpkin.
What flavor combinations would you try?
You might also like:
- Savory Zucchini Bread with Salted Honey Butter
- Espresso Banana Bread with Dark Chocolate
- Basic Banana Overnight Oats (+ 3 Flavor Variations)
Zucchini Banana Bread Baked Oatmeal
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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 extract
- 2 Tbsp vegetable oil (or other neutral cooking oil)
- 1/4 cup brown sugar (divided)
- optional: chopped walnuts
Instructions
- Preheat oven to 375 degrees.
- Line a square metal pan with parchment paper.
- Mix dry ingredients (oats through salt) in a large mixing bowl.
- Mix banana, zucchini, milk, egg, vanilla, oil and half the brown sugar in a separate medium mixing bowl.
- Add wet ingredients to dry ingredients and stir until fully incorporated. Stir in walnuts if using. Pour the mixture into the prepared pan and use the back of a spoon to evenly smooth out the top. Sprinkle with remaining two tablespoons of brown sugar.
- Bake for 25 minutes, or until set in the middle and slightly browned around the edges. Let cool for 5-10 minutes before cutting.
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 a drizzle of peanut butter and additional sliced bananas (optional add-ins and toppings not included in nutrition information).
- Refrigerate any unused portions for up to three days. Reheat in the microwave for 20-30 seconds before serving.
Nutrition
- Serving Size: 1/9 recipe
- Calories: 188 calories
- Fat: 13 grams
- Carbohydrates: 36 grams
- Fiber: 5 grams
- Protein: 8 grams
This post was originally published in September 2020. Recipe, content and photos were updated in June 2023.
Retry later
Lynn says
Hi! I am wondering if this could be made in a standard muffin tin?
Leanne says
Hi Lynn, I haven’t tried it, but I don’t see why not. I would start checking for doneness around the 15 minute mark? Let me know if it works out for you!
Lindsey says
Yum! Does this need to be refrigerated after making it?
Leanne says
Hi Lindsey! Yes it does. I refrigerate leftovers and then reheat individual portions as needed before serving. Thanks so much for the star rating!
Becky says
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 🙂
Leanne says
Thanks so much Becky! This is a favorite in our house too!
Katie Bolin says
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 🙂
Leanne says
Thank you so much for the rating and review Katie! I’m so glad it turned out well for you.
Coffee Nearby says
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
Michelle says
Making this tomorrow for a brunch!! Sounds so delicious and can’t wait to try it!!
Leanne says
Thanks Michelle! Share photos please! 😊
Tammy says
Hi, instruction #5 mentions flour. Do we need to add flour? Help, I’m in the middle of making this right now.
Leanne says
Sorry for the typo Tammy! There is no flour in this recipe.