Buy Now ā 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
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 extract
- 2 Tbsp avocado 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.Ā
- 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.Ā
Nutrition
- Serving Size: 1/9 recipe
- Calories: 188 calories
- Fat: 13 grams
- Carbohydrates: 36 grams
- Fiber: 5 grams
- Protein: 8 grams
