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.
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.
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)
- Brown sugar
- Cinnamon, salt & baking powder
- Vanilla bean paste
- optional: walnuts & chocolate chips for topping
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!
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?
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)
Zucchini Banana Bread Baked Oatmeal
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
- 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
- Preheat oven to 375 degrees.
- Spray a medium baking dish (mine was 9×7) and set aside.
- Mix dry ingredients (oats through salt) in a large mixing bowl.
- Mix wet ingredients (banana through butter) in a medium mixing bowl.
- 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.
- Bake for 30 minutes, or until set in the middle and slightly browned around the edges.
- 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.
- 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
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Yum! Does this need to be refrigerated after making it?
Hi Lindsey! Yes it does. I refrigerate leftovers and then reheat individual portions as needed before serving. Thanks so much for the star rating!
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 🙂
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 🙂
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!
Making this tomorrow for a brunch!! Sounds so delicious and can’t wait to try it!!
Thanks Michelle! Share photos please! 😊
Hi, instruction #5 mentions flour. Do we need to add flour? Help, I’m in the middle of making this right now.
Sorry for the typo Tammy! There is no flour in this recipe.