Zucchini Banana Bread Baked Oatmeal

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5 from 4 reviews

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.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 9 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 extract
  • 2 Tbsp vegetable oil (or other neutral cooking oil)
  • 1/4 cup brown sugar (divided)
  • optional: chopped walnuts


  1. Preheat oven to 375 degrees.
  2. Line a square metal pan with parchment paper.
  3. Mix dry ingredients (oats through salt) in a large mixing bowl.
  4. Mix banana, zucchini, milk, egg, vanilla, oil and half the brown sugar in a separate medium mixing bowl.Ā 
  5. 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.
  6. Bake for 25 minutes, or until set in the middle and slightly browned around the edges. Let cool for 5-10 minutes before cutting.



  • 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