I’m always looking for new ways to eat my oatmeal. This Zucchini Bread Baked Oatmeal might be my new favorite. I know I say that every time but it’s true! šŸ˜‰ It has all the flavors of zucchini bread but without all the sugar and flour #winning! I’d recommend doubling the recipe so you have leftovers for the rest of the week. I topped mine with some additional maple syrup the first day and a mixture of maple syrup and melted peanut butter the second day. The maple peanut butter combination was so good! It’s a healthy, delicious, and filling way to start your day. Enjoy!

Zucchini Bread Baked Oatmeal

1 cup shredded zucchini
2/3 cup unsweetened almond milk (or milk of choice)
1 tsp vanilla
2 tbsp maple syrup (I used sugar-free)
1 cup old-fashioned rolled oats, uncooked
1 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp baking powder
1/4 tsp salt

1. Preheat the oven to 350 degrees. Spray 2-3 ramekins with nonstick spray (I used 3 (6 ounce) ramekins).
2. Combine all ingredients in small bowl and stir until combined.
3. Divide among prepared ramekins and bake in preheated oven for 25-30 minutes, or until tops are lightly browned and centers are set.
Notes: You could bake this in ramekins, a muffin tin, or even in a small casserole dish or loaf pan. Bake time will vary, but it’s very forgiving. You want the top lightly brown and the centers set.

Categories: Breakfast

One Response so far.

  1. YUM! I love adding zucchini to my oatmeal! It makes a large volume and tastes great!

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