If you’re craving a cozy, wholesome breakfast that feels like a warm hug, this Zucchini Bread Baked Oatmeal Recipe is exactly what you need. It combines tender shredded zucchini, comforting spices, and hearty oats into a delightful baked dish that’s naturally sweetened and full of morning-friendly nutrients. Every bite tastes like your favorite zucchini bread but with the satisfying texture of baked oatmeal, making it perfect for busy mornings or a weekend brunch with friends. Trust me, once you try this, it’ll become your go-to breakfast treat!

Zucchini Bread Baked Oatmeal Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the secret to making this dish both delicious and nutritious. Each component plays a special role—from the moist shredded zucchini that adds subtle freshness to the warm cinnamon and nutmeg spices that give it that classic zucchini bread flavor.

2 large eggs: These bind everything together and add protein to keep you full.
2 tablespoons avocado oil: A neutral, healthy fat that keeps the oatmeal moist and tender.
¼ cup maple syrup: Natural sweetness that balances the savory oats and zucchini perfectly.
1 teaspoon vanilla extract: Adds a lovely fragrant warmth that complements the spices.
1 ⅓ cups milk of choice: Creates a creamy texture, whether you prefer dairy or plant-based milk.
2 ¼ cups gluten free rolled oats: The hearty base providing fiber and texture.
1 teaspoon baking powder: Helps the oatmeal rise and become fluffy.
½ tablespoon ground cinnamon: The star spice that brings that familiar zucchini bread aroma.
¼ teaspoon ground nutmeg (optional): Adds a gentle warmth and depth to the flavor.
¼ teaspoon fine sea salt: Enhances all the natural flavors in the dish.
¾ cup packed finely shredded zucchini: Squeeze out any excess water to keep the texture just right.
¼ cup mini chocolate chips (optional): A delightful surprise that melts into pockets of sweet bliss.

How to Make Zucchini Bread Baked Oatmeal Recipe

Step 1: Preheat and Prepare Your Baking Dish

Start by heating your oven to 375ºF and greasing a 9×9-inch baking dish. This simple prep ensures your oatmeal bakes evenly and releases effortlessly from the pan once ready. Setting the oven temperature and greasing the pan upfront makes the process smooth and stress-free.

Step 2: Whisk the Wet Ingredients

In a large bowl, whisk together your eggs, avocado oil, maple syrup, vanilla extract, and milk. Whisking these ingredients first helps blend everything uniformly, allowing the flavors to mingle beautifully. This step guarantees a smooth base that keeps the oatmeal moist and rich.

Step 3: Add the Dry Ingredients

Next, stir in your rolled oats, baking powder, cinnamon, nutmeg, and sea salt to the wet mixture. Each dry ingredient plays a crucial role: baking powder adds rise and fluffiness, while the spices inject that classic zucchini bread taste you love. Mixing them in thoroughly ensures every bite bursts with flavor.

Step 4: Incorporate the Zucchini and Chocolate Chips

Fold in the finely shredded, well-squeezed zucchini and optional mini chocolate chips carefully. Make sure the zucchini is packed tight and excess moisture removed so your baked oatmeal doesn’t turn soggy. The chocolate chips add just the right amount of sweetness without overpowering the fresh zucchini vibe.

Step 5: Bake Until Golden and Set

Transfer your mixture into the prepared baking dish, spreading the oats evenly into every corner. Bake for 35 to 40 minutes, or until the top is golden brown and the center feels firm to the touch. Keep an eye on it, as bake time might vary slightly depending on your dish’s dimensions. The aroma that fills your kitchen here is simply irresistible!

Step 6: Serve and Enjoy

You can dig right in as a warm, comforting bowl or allow it to cool about 20 minutes and cut into squares for an easy grab-and-go treat. Serving with extra maple syrup, a drizzle of honey, or your favorite nut butter adds an extra layer of indulgence to this already delightful breakfast.

How to Serve Zucchini Bread Baked Oatmeal Recipe

Garnishes

Adding garnishes is a fun way to personalize your zucchini bread baked oatmeal. Try a spoonful of Greek yogurt for tangy creaminess, sprinkle some chopped nuts for crunch, or fresh berries for a burst of color and tartness. A dusting of cinnamon on top can also enhance that cozy flavor profile beautifully.

Side Dishes

This baked oatmeal pairs wonderfully with simple sides like a fresh fruit salad or a glass of cold-pressed juice. For those who want a more substantial brunch, crispy bacon or a soft-boiled egg balances the sweetness with savory notes. These pairings elevate your meal into something truly special.

Creative Ways to Present

Presentation makes a breakfast experience memorable. Serving your zucchini bread baked oatmeal in individual ramekins or mason jars lends a charming, rustic feel perfect for entertaining. You could also layer it with yogurt and fruit to create an inviting parfait that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

After enjoying your zucchini bread baked oatmeal, store any leftovers in an airtight container in the refrigerator for up to four days. This keeps it fresh and delicious, making it easy to reheat and enjoy without fuss on busy mornings.

Freezing

If you want to prepare ahead, this recipe freezes beautifully. Slice it into portions and wrap each piece individually before freezing. They’ll keep for up to three months, perfect for quick breakfasts that taste homemade even on hectic days.

Reheating

To warm your frozen or refrigerated zucchini bread baked oatmeal, pop it in the microwave for 30 to 60 seconds depending on the portion size. Alternatively, reheat in the oven at 350ºF for 10 to 15 minutes if you prefer a crispier top. Either way, it’s just as comforting the second time around!

FAQs

Can I use regular oats instead of gluten free rolled oats?

Absolutely! Regular rolled oats will work just fine in this zucchini bread baked oatmeal recipe. Just be sure to adjust for any gluten sensitivities if needed.

Do I need to peel the zucchini before shredding?

It’s not necessary to peel the zucchini. The skin adds color, nutrients, and texture to your baked oatmeal, and once shredded finely, it blends perfectly.

What if I don’t have avocado oil—can I use another oil?

Yes! You can substitute avocado oil with mild-flavored oils like vegetable, canola, or even melted coconut oil. Each will keep the dish moist, though flavors might vary slightly.

Is it okay to leave out the chocolate chips?

Definitely. The chocolate chips are optional and make a fun addition, but your baked oatmeal will still be delicious and cozy without them, focusing on that classic zucchini bread charm.

Can I make this recipe vegan?

To make it vegan, swap the eggs for flax or chia egg substitutes, and use a plant-based milk. You may need to tweak baking times slightly, but the results are tasty and kind to all dietary preferences.

Final Thoughts

This Zucchini Bread Baked Oatmeal Recipe is truly a game-changer for breakfast lovers who want something wholesome, flavorful, and simply delicious. It’s easy to make, super comforting, and versatile enough to enjoy any time of year. I can’t wait for you to try it and make it your new favorite morning ritual!

Zucchini Bread Baked Oatmeal Recipe

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3.9 from 36 reviews

Author: admin
Total Time: 45-50 minutes
Yield: 9 servings 1x
Diet: Gluten Free

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Description

This Zucchini Bread Baked Oatmeal recipe is a wholesome and delicious breakfast option that combines the flavors of zucchini bread with the hearty texture of baked oatmeal. It’s made with gluten-free rolled oats, shredded zucchini, warm spices, and optionally enriched with mini chocolate chips for a touch of sweetness. Baked until golden and set, this dish is perfect served warm with your favorite toppings or a drizzle of maple syrup.

Ingredients

Scale

Wet Ingredients

2 large eggs
2 tablespoons avocado oil
¼ cup maple syrup
1 teaspoon vanilla extract
1 ⅓ cups milk of choice

Dry Ingredients

2 ¼ cups gluten free rolled oats
1 teaspoon baking powder
½ tablespoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
¼ teaspoon fine sea salt

Additional Ingredients

¾ cup packed finely shredded zucchini (excess water squeezed out)
¼ cup mini chocolate chips (optional)

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Instructions

Preheat and Prepare Dish: Preheat oven to 375ºF and grease a 9×9 inch baking dish or one of similar size to prevent sticking.
Whisk Wet Ingredients: In a large bowl, whisk together the eggs, avocado oil, maple syrup, vanilla extract, and milk until well combined and smooth.
Add Dry Ingredients: Add the gluten-free rolled oats, baking powder, ground cinnamon, ground nutmeg (if using), and fine sea salt to the wet mixture and stir to combine thoroughly.
Incorporate Zucchini and Chocolate Chips: Fold in the finely shredded zucchini, ensuring it is well packed and the excess water squeezed out. Gently fold in mini chocolate chips if using.
Transfer and Spread: Pour the mixture into the prepared baking dish, spreading the oats evenly into all four corners for even baking.
Bake: Bake in the oven for 35 to 40 minutes, or until the top is golden brown and the middle is set. Baking time can vary depending on the size of your dish.
Serve: You can serve the zucchini bread baked oatmeal immediately in a bowl style or allow it to cool for about 20 minutes to cut into squares. Enjoy with your favorite toppings or a drizzle of additional maple syrup or honey.

Notes

Make sure to squeeze out excess water from the zucchini to prevent a soggy texture.
You can use any milk of choice including dairy or plant-based options.
Mini chocolate chips are optional but add a nice sweet contrast to the oatmeal.
For a nut-free option, ensure the baking powder and other ingredients are free from cross-contamination.
Leftovers can be stored covered in the refrigerator for up to 4 days and reheated before serving.
Feel free to add nuts or seeds for extra texture if desired.

Prep Time: 10 minutes
Cook Time: 35-40 minutes
Category: Breakfast
Method: Baking
Cuisine: American