We’ve been getting an abundance of zucchini and summer squash from our CSA. It’s been a challenge to keep up with them all! But this recipe is definitely going to be one of my new favorite ways to use it. I love zucchini bread, and this baked oatmeal takes all the great flavors from zucchini bread and turns it into a healthy, filling breakfast. I used very minimal sweetener in this, so if you like a sweeter breakfast, feel free to add about 1/4 cup more sugar to the mix, or just top with a little maple syrup when serving!
Adapted from Joy In My Kitchen
- 6 cups rolled old-fashioned oats
- 4 tsp baking powder
- 3/4 tsp salt
- 1 1/2 Tbsp cinnamon
- 1/2 Tbsp freshly ground nutmeg
- 1/2 cup light brown sugar (could use honey or maple syrup)
- 1 cup unsweetened applesauce
- 2 cups skim milk
- 2 tsp vanilla extract
- 2 eggs, lightly beaten
- 3 cups grated zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts (or pecans)
Preheat oven to 350°F. Grease a 9×13″ pan with cooking spray and set aside.
In a large bowl, stir together the oats, baking powder, salt, cinnamon, and nutmeg. Add in the brown sugar and applesauce and mix well. Stir in the milk, vanilla extract, eggs, zucchini and walnuts.
Scoop batter into an even layer in the prepared pan. Bake for 30-35 minutes, or until set in the center. Serve with a splash of milk and maple syrup if desired.
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