Zucchini Bread Baked Oatmeal
 
Prep time
Cook time
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This zucchini bread baked oatmeal tastes just like your favorite zucchini bread, but in oatmeal form! If you’ve never tried baked oatmeal before….you just simply NEED to. The texture of baked oatmeal is 100% different than cooked oatmeal. Baked oatmeal tastes more like a dense muffin/cake…it’s perfect to meal prep on the weekend and reheat for super easy breakfasts during the week!
Author:
Recipe type: Breakfast
Cuisine: Gluten-Free, Whole-Grain, Meal-Prep
Serves: 6
Ingredients
  • 2 cups old-fashioned oats
  • ½ teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon nutmeg
  • ¼ cup pure maple syrup
  • ¼ cup almond butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cup almond milk
  • 1 cup shredded and drained zucchini
  • ⅓ cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees F and spray a 8x8 or 9x9 pan with nonstick spray. Set aside.
  2. In a medium bowl, mix together dry ingredients: oats, baking powder, cinnamon, salt, and nutmeg.
  3. In a separate larger bowl, stir together wet ingredients until combined: maple syrup, almond butter, eggs, vanilla extract, milk, and zucchini.
  4. Add dry ingredients to wet and mix until combined.
  5. Transfer batter to prepared pan and top with chopped pecans (if using, or chocolate chips).
  6. Bake at 350 degrees for approximately 30-40 minutes, or until set. I used an 8x8 pan, which was thicker so mine took closer to 40 minutes. However, this will vary based on your specific oven and what baking dish you use!
  7. Store leftovers in fridge. Enjoy!
Recipe by Audra's Appetite at https://audrasappetite.com/zucchini-bread-baked-oatmeal/