Description
Sweet and spiced baked oatmeal gets a healthy boost from zucchini. A perfect make-ahead breakfast to enjoy all week.
Ingredients
Units
Scale
- 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