Never has eating your vegetables for breakfast ever tasted so good. Bonus: there’s no refined sugar in it! Nada. Zilch. None. I mean, don’t you hate those breakfast foods like muffins and scones that make you think for two seconds that they’re ‘healthy’ because “the bakery says they’re for breakfast!” but you know in the back of your head that you’re really just eating a glorified cupcake and cookie. If I’m going to have that much sugar for breakfast, just pass me the donuts. I’m all in or all out. It’s just how I roll.
This baked oatmeal has just a tiny bit of honey in it to sweeten it ever so slightly. As with all of the baked oatmeals I’ve made, I love eating a big scoop in a bowl, with a splash of unsweetened almond milk on top. It is perfect this way just out of the oven, and the leftovers reheat well too…especially with that splash of milk on top.
With the classic zucchini bread spices, this really does taste like you’re eating zucchini bread but with the heartiness of oatmeal. During the week at my ‘real job’ I start work at 7 and don’t eat lunch until 12:30. If I’m lucky I can squeeze a snack in somewhere in the middle but if I don’t, that’s 5 1/2 hours without eating. So a measly bowl of cereal or a banana just ain’t gonna cut it. I need my oats to keep me full and this does the trick. 
Baked Oatmeal: Zucchini Bread Style
- Total Time: 45 minutes
- Yield: Serves 8
- Diet: Vegetarian
Description
Sweet and spiced baked oatmeal gets a healthy boost from zucchini. A perfect make-ahead breakfast to enjoy all week.
Ingredients
- 3 cups (710 ml) old fashioned oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 2 cups (473 ml) milk
- 1 tsp pure vanilla extract
- 0.25 cups (59 ml) honey
- 2 eggs
- 2 tbsp oil
- 1.25 cups (296 ml) shredded zucchini
Instructions
- Preheat oven to 375°F (190°C).
- Spray a 9×13″ baking dish with cooking spray and set aside.
- In a large bowl, combine oats, baking powder, cinnamon, nutmeg, and salt. Stir well to combine.
- In a medium bowl, whisk together milk, vanilla, honey, eggs, and oil.
- Pour wet ingredients into dry ingredients and stir until combined.
- Fold in zucchini.
- Pour batter into the prepared baking dish.
- Bake in the preheated oven for 30-35 minutes, until baked through and golden brown on top.
- Let cool, then scoop into bowls.
- Enjoy as is or pour a little milk or cream on top.
- Keep covered in the refrigerator for up to a week.
Notes
- For a sweeter bread, increase the honey to 1/3 cup.
- To prevent excess moisture, grate the zucchini and let it sit in a colander for 10 minutes before adding to the batter.
- This oatmeal can be easily doubled and baked in a larger pan for meal prepping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 40
- Fiber: 5
- Protein: 6
- Cholesterol: 50
Frequently Asked Questions
Does the zucchini make the baked oatmeal soggy?
Not if you use the right ratio. Shred the zucchini and squeeze out as much moisture as possible before mixing it in, just as you would for zucchini bread.
Can I prep this baked oatmeal the night before?
Yes, assemble everything in the baking dish, cover it, and refrigerate overnight. Add a few extra minutes to the bake time when cooking it straight from the fridge.
What spices give this oatmeal its zucchini bread flavor?
Cinnamon and nutmeg are the main spices that give it that familiar zucchini bread warmth. Some versions also include a small amount of vanilla extract.
What is the nutritional facts about this.
Thank you
Joan