Zucchini Bread Baked Oatmeal
Recipe GLPR15dbd07ebb5740
A warm, comforting baked oatmeal with shredded zucchini and warm spices like cinnamon and nutmeg. This hearty breakfast is baked until golden and tender, perfect for feeding a crowd or meal-prepping for the week ahead.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
2 cups unsweetened almond milk (or other milk of choice)
1/4 cup honey
2 tablespoons canola or coconut oil
1 teaspoon pure vanilla extract
1 1/4 cups shredded zucchini (approximately one medium zucchini)
Directions
Preheat your oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray or oil and set aside.
In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt. Stir well to evenly distribute all the dry ingredients.
In a separate medium bowl, whisk together the almond milk, vanilla extract, honey, eggs, and oil until well blended.
Pour the wet mixture into the dry ingredients and stir until just combined.
Gently fold the shredded zucchini into the batter until evenly distributed.
Pour the mixture into the prepared baking dish, spreading it in an even layer.
Bake in the preheated oven for 30-35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool slightly before scooping into bowls. Serve warm as is, or drizzle with additional milk or cream if desired.
Store any leftovers in a covered container in the refrigerator for up to one week. Reheat gently before serving.
