This Zucchini and Oatmeal Bake is a wholesome, nutritious breakfast or snack packed with fiber, protein, and natural sweetness. It’s a great way to sneak in veggies, making it perfect for meal prep or a grab-and-go option. The zucchini keeps the bake moist without overpowering the flavor, and the oats provide long-lasting energy.
⏱️ Recipe Overview
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6-8
Ingredients
Base Ingredients:
1 ½ cups old-fashioned rolled oats
1 cup grated zucchini (squeeze out excess moisture)
1 cup milk (dairy or plant-based)
2 eggs (or flax eggs for vegan option)
¼ cup maple syrup or honey
1 tsp vanilla extract
1 tsp cinnamon
½ tsp baking powder
½ tsp salt
Optional Add-ins & Toppings:
¼ cup chopped nuts (walnuts, pecans, or almonds)
¼ cup chocolate chips or raisins
2 tbsp ground flaxseed (for extra fiber and omega-3s)
1 tbsp chia seeds (for protein and texture)
Greek yogurt for serving
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C).
Grease or line an 8×8-inch baking dish with parchment paper.
Grate the zucchini and squeeze out excess moisture using a paper towel.
Step 2: Mix the Ingredients
In a large bowl, whisk together milk, eggs, maple syrup, and vanilla.
Stir in oats, cinnamon, baking powder, salt, and zucchini.
Fold in any optional add-ins like nuts or chocolate chips.
Step 3: Bake
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 30-35 minutes, until set and slightly golden on top.
Let cool for 5-10 minutes before slicing.
Step 4: Serve & Enjoy
Slice into squares and serve warm or at room temperature.
Top with Greek yogurt, nut butter, or a drizzle of honey for extra flavor.
Notes & Tips
Make it Vegan: Replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
Make it Gluten-Free: Use certified gluten-free oats.
Extra Protein: Add ½ scoop of vanilla protein powder to the mixture.
