This recipe for Baked Zucchini Oatmeal is a healthy and delicious twist on classic oatmeal. It combines the comforting warmth of baked oats with the delightful flavours of zucchini bread. Shredded zucchini adds a moist and refreshing element, while cinnamon and maple syrup add a cozy taste sensation. It's a protein-packed breakfast option that's perfect for meal prepping.
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Why you'll love this recipe
Secret Veggies. This zucchini bread oats recipe is a sneaky way to incorporate vegetables into your breakfast.
Packed with Protein. Starting your day with protein is essential for staying energized. This protein zucchini oats is a great source of protein keeping you fuller for longer.
Tastes Like Dessert. This breakfast meal prep recipe delivers the warm, comforting flavours of zucchini bread in a healthy and satisfying breakfast option.
Meal Prep Friendly. Baked Zucchini Oatmeal is fantastic for meal prep! Prepare on the weekend and store for grab-and-go breakfast options throughout the week.
Ingredients
Rolled oats. These are the heart of the baked oatmeal. You could blend them if you don't like the oat texture, or use quick oats for a different texture.
Flour. A small amount of all-purpose flour adds a cakey zucchini bread touch. You could omit (just add more rolled oats) or use a different type of flour.
Banana and egg. Helps bind the zucchini bread baked oats together.
Chia seeds. Adds extra protein, fibre and healthy fats. Skip if you don't want them.
Protein Powder. Totally optional but I like to add extra protein to ensure I meet my protein goals for the day. I recommend a neutral or vanilla flavour for the zucchini oats.
Maple syrup and spices. Adds a touch of natural sweetness to the baked zucchini oats. The spices make it really taste like a zucchini bread for breakfast. Feel free to adjust depending on your preferences.
Zucchini. The main element of the zucchini oatmeal bars. No need to remove the moisture as it helps provide a great texture in the final zucchini oat bake.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make zucchini baked oats
- Prepare
Coat the bottom of an oven-safe pan with a small amount of oil or butter. I use an almost square pan for mine (link below), but you can use an oval or rectangular, you might just have to adjust the cooking time (tips in main recipe below).
- Add ingredients
Add all ingredients except for the zucchini, sultanas and nuts. Mix well. No need to remove excess liquid from the zucchini as this helps the oatmeal with zucchini texture when baked.
Add zucchini and sultanas, gently mix and then flatten the top. Add nuts if desired. - Bake
Bake for approx. 40 minutes @160C or until the top is golden brown. You can bake for less time (approx. 30 minutes) if you like a more gooey texture, or longer (approx. 40 minutes) if you like it really cakey.
- Serve
Top with extra sultanas and walnuts, maybe a bit of almond butter. You could also add yoghurt, fresh fruit and cinnamon sugar as a couple of extra ideas for this breakfast meal prep.
Top Tip
Don't stress too much if you have more zucchini or less zucchini. I've done this with up to 2 cups of zucchini and as little as ½ cup and it's still worked out well. They're very subtle in flavour and don't have huge amounts of liquid which would impact the zoats.
Substitutions and variations
Sweetener. I used maple syrup in this recipe, but you could also substitute with another liquid sweetener such as honey, agave nectar. Adding a dried sweetener will be fine, but the texture of the zucchini baked oats will differ slightly.
Milk. Substitute for any type of milk - Cow's or non-dairy.
Protein powder. I recommend a neutral protein flavour such as vanilla or plain. If you want to omit, add the same amount of flour or oats.
No Banana. Substitute with ¼ - ½ cup applesauce or yoghurt if you don't have a banana.
Other Baked Oats Recipes you might like
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Baked Zucchini Oatmeal (Zucchini Bread Oats)
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Equipment
- Large and Deep Container, approx 26 x 6.5cm (pictured). If using different size, may need to adjust cooking times
Ingredients
- 100 g (½ cups) banana, mashed, 1, (subs note 1)
- 1 egg, subs note 2
- 170 g (2 cups) rolled oats
- 100 g (¾ cups) flour
- 60 g (½ cups) chia seeds
- 60 g (½ cups) protein powder, optional (See Note 3)
- 5 g (1 tablespoon) cinnamon, adjust to preferences
- 3 g (1 teaspoon) ground cloves, adjust to preferences
- 20 g (1 tablespoon) maple syrup, or honey
- 310 g (1 ¼ cups) milk , subs note 4
- 110 g (1 cups) grated zucchini , grated - approx. 1[/adjustable zucchini.
- 100 g (½ cups) raisins, sultanas, optional
- 60 g (½ cups) walnuts , (or other nuts) optional, to top
Instructions
Prepare
- Preheat oven to 180°C (350°F)
- Coat the bottom of an oven-safe pan with a small amount of oil or butter.
- Grate 110 g (1 cups) grated zucchini . Lightly squeeze out excess water. Set aside.
Mix ingredients
- Mash 100 g (½ cups) banana, then mix with 1 egg. Add dry ingredients: 170 g (2 cups) rolled oats 100 g (¾ cups) flour 60 g (½ cups) chia seeds 60 g (½ cups) protein powder 5 g (1 tablespoon) cinnamon 3 g (1 teaspoon) ground cloves stir to combine, making sure spices evenly distributed.
- Add 20 g (1 tablespoon) maple syrup and 310 g (1 ¼ cups) milk . Stir to combine. Then fold in 110 g (1 cups) grated zucchini and 100 g (½ cups) raisins. Flatten and top with 60 g (½ cups) walnuts .
Bake
- Bake for 30-50 minutes (See Note 5)40 minutes will give an inbetween "dry" and "gooey" with a mostly dry skewer. See Note 5 for specifics. If you want to freeze, see my top tips and tricks.
athletelunchbox
Spring is springing right now which means lots of zucchinis! This baked oats recipe is the perfect way to get in some extra veg to help you get your 5-a-day. I hope you enjoyed this as much as I did!!
Joanne
My family loved this!
athletelunchbox
That's so amazing to hear! Thank you for your comment!