Ingredients
Scale
For the Baked Oatmeal:
- 2 cups old-fashioned rolled oats (certified gluten-free if needed)
- 1½ to 2 cups shredded zucchini (about 1 medium-large zucchini, unpeeled)
- 2 large eggs (or 2 flax eggs for vegan)
- 1½ cups milk of choice
- ⅓ cup pure maple syrup or honey
- 2 teaspoons vanilla extract
- 1½ teaspoons ground cinnamon
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup chocolate chips, chopped nuts, or dried fruit (optional)
- 2 tablespoons ground flaxseed or chia seeds (optional, for extra nutrition)
Optional Toppings:
- Fresh berries
- Sliced banana
- Additional maple syrup or honey
- Greek yogurt
- Chopped nuts
- Nut butter drizzle
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease an 8×8-inch or 9×9-inch baking dish with cooking spray or butter, making sure to coat all the corners and sides to prevent sticking.
- Shred the Zucchini: Wash your zucchini and trim off both ends, but leave the skin on for extra nutrients and color. Using a box grater or the shredding disk of your food processor, shred the zucchini. You should end up with about 1½ to 2 cups. Do NOT squeeze out the moisture—you want to keep all that natural liquid to create a moist baked oatmeal.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs, milk, maple syrup, and vanilla extract until well combined and smooth. This creates the liquid base that will soften and bind the oats as they bake.
- Add Dry Ingredients: To the same bowl, add the rolled oats, shredded zucchini (including all its moisture), cinnamon, baking powder, and salt. Stir everything together with a spoon or spatula until the oats are completely coated with the liquid mixture and the zucchini is evenly distributed throughout. Don’t overmix—just stir until combined.
- Fold in Optional Add-ins: If you’re using chocolate chips, nuts, dried fruit, or seeds, gently fold them into the mixture now. Save a few chocolate chips or nuts to sprinkle on top if you want a pretty presentation.
- Transfer to Baking Dish: Pour the entire mixture into your prepared baking dish. Use a spatula to spread it evenly across the pan and gently press down on the surface to ensure even distribution. If you reserved any toppings, sprinkle them over the top now.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes. You’ll know it’s done when the edges are golden brown, the top is set (not jiggly), and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. The center should look firm, not wet.
- Cool Slightly: Remove from the oven and let the baked oatmeal cool in the pan for at least 10 minutes before cutting. This cooling time is crucial—it allows the structure to set properly so you get clean, neat squares instead of a crumbly mess.
- Slice and Serve: Cut into 6-8 squares depending on your preferred serving size. Serve warm with your choice of toppings like fresh fruit, a drizzle of maple syrup, a dollop of Greek yogurt, or a sprinkle of nuts.
- Store Leftovers: Let any remaining portions cool completely before covering tightly and refrigerating for up to 5 days, or freezing individual portions for up to 3 months.
Notes
- Zucchini Moisture: Unlike zucchini bread recipes, DO NOT squeeze out the zucchini liquid. That moisture is essential for keeping this baked oatmeal tender and preventing it from drying out.
- Sweetness Level: This recipe is moderately sweet. Reduce maple syrup to ¼ cup for less sweetness, or increase to ½ cup if you prefer it sweeter (especially if serving to kids).
- Texture Preference: For a denser, more cake-like texture, reduce milk by ¼ cup. For a softer, creamier consistency, add an extra ¼ cup milk.
- Size of Zucchini: One medium-large zucchini (about 8-10 inches long) will give you the right amount. If using very large garden zucchini, make sure to scoop out and discard any large seeds in the center—they can make the texture watery.
- Make it Savory: Skip the maple syrup and vanilla, reduce cinnamon to ½ teaspoon, and add ½ cup shredded cheese, 2 tablespoons chopped fresh herbs (like basil or chives), and ¼ teaspoon black pepper for a savory breakfast option!
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast, Brunch, Meal Prep
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece (⅛ of recipe, without optional toppings)
- Calories: 185
- Sugar: 12g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 47mg