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 â…“ 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)
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
