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Baked Oatmeal: Zucchini Bread Style

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  • Author: Taylor Kadlec
  • Total Time: 15 mins
  • Yield: 6-7 1x


Never has eating vegetables for breakfast tasted so good. With honey and cinnamon, this sweet, baked oatmeal is the perfect way to enjoy your morning oats.


  • 3 cups old fashioned oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 cups milk (I used unsweetened Almond milk)
  • 1 tsp pure vanilla extract
  • 1/4 cup honey (or brown sugar)
  • 2 eggs
  • 2 tbsp oil (canola or coconut oil would work best)
  • 1 1/4 cup shredded zucchini (about one medium zucchini)


  1. Preheat oven to 375 degrees F.
  2. Spray 9×13″ baking dish with cooking spray and set aside.
  3. In large bowl, combine oats, baking powder, cinnamon, nutmeg, and salt.
  4. Stir well to combine.
  5. In medium bowl, whisk together milk, vanilla, honey, eggs, and oil.
  6. Pour wet ingredients into dry ingredients and stir until combined.
  7. Fold in zucchini.
  8. Pour into prepared baking dish.
  9. Bake in preheated oven for 30-35 minutes, until baked through and golden brown on top.
  10. Let cool, then scoop into bowls.
  11. You can enjoy as is or pour a little bit of milk or cream on top.
  12. Keep covered in refrigerator, for up to a week.
  • Prep Time: 15 mins
  • Category: Breakfast
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