Thursday, August 9, 2012

Zucchini Bread Baked Oatmeal

I have a thing about zucchini – I love it.  There are two of us in our family and we planted 6 zucchini plants!  Note: It’s recommended that you plant 1 zucchini plant per person.  Oops. 

Needless to say, we have an abundance of zucchini and we love it. 

During the summer I am always looking for new ways to try zucchini, and this time, I went for a breakfast item that we also love: Baked Oatmeal!

No kidding, this baked oatmeal tastes just like zucchini bread.  And, topped with a dollop of cream cheese frosting, tastes like my mom’s cinnamon zucchini cake

We loved it.

And, it’s a healthy whole-grain start to your day. 

Zucchini Bread Baked Oatmeal


  • 3 C Old Fashioned Oats
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 tsp. cinnamon
  • 1/3 C honey (or 1/2 C brown sugar)
  • 1/2 C unsweetened applesauce
  • 1 C milk
  • 1 tsp. vanilla
  • 1 egg
  • 1 C shredded zucchini
  • Raisins, optional


Begin by mixing together the 3 C oats, 2 tsp. baking powder, 1/2 tsp. salt and 3/4 tsp. cinnamon. 

To the same bowl, add 1/3 C honey or 1/2 C unpacked brown sugar.  Stir in 1/2 C applesauce, 1 C milk, 1 tsp. vanilla and 1 egg. 

Mix in the shredded zucchini.  {Note: to help the prep, feel free to shred the zucchini the night before}

If desired mix in 1/2 C – 1 C raisins.  Alternatively, you can garnish the baked oatmeal with these raisins. 

Pour into a lightly greased 8x8 or 9x9 inch baking dish. 

Bake at 350 for 30-35 minutes until a toothpick inserted in the middle of the breakfast bake comes out clean. 

Serve warm – either with milk or just as a slice.  Or, for a real treat, with a dollop of cream cheese frosting. 

Additional add-ins that would be tasty include: blueberries, fresh sweet cherries, or chocolate chips!


Do you like zucchini?


  1. I would have NEVER thought of that! Genuis!! I can't wait to try this.

    I've never heard the tip about planting one zucchini plant per person- whoever came up with that is NO FUN! :<} I love zucchini. Happy to have an abundance, and I'll be especially happy this winter to pull "fresh" garden zucchini out of the freezer.

  2. Sno, this looks so yummy! Can't wait to try it!

  3. Yum! Love this idea! I have oatmeal every day but it is never this exciting ;)!

  4. This is so creative! What a great idea. I bet it is very yummy!

  5. I only recently discovered your blog and this recipe. And although early January isn't really the best time for zucchini recipes, this sounded so good that I had to try it out. So glad that I did, because this is delicious! I substituted an overripe banana for the applesauce (because I didn't know what else to do with it), and it tasted great! Baked oatmeal just might become my go-to breakfast.
    Two questions... Have you tried mixing this the night before and baking in the morning? And do you store leftovers at room temperature or in the fridge?

    1. I'm so glad you gave this a go! Bet it was really tasty with banana too.

      Yes, I do mix up the recipe the night before and leave it covered, in the refrigerator overnight. This works best with old fashioned oats, and I've found that you need to increase the milk by 1/4 C or so.

      We usually store leftovers at room temp for 1-2 days, and then either refrigerate or freeze them after that. Freezing individual portions works great for on-the-go mornings too!

    2. Thanks for the reply! And it's so good to know that freezing portions works too; I was going to try that out this week. As a working mom, with two under two, all of my mornings are on-the-go! ;)

    3. I live off baked oatmeals and am going to try this now. The recipes I make make enough for 6 servings in an 8x8" dish. I precut the pieces and remove them each morning, warm in microwave, and add some milk. Yum! So, my baked oatmeal stays in the fridge for 6 days. No worries!

  6. I would like to try this but want to know if you think a milk sub would work. I usually have Almond Breeze on hand and even have coconut milk right now. This sounds so good.


    1. Hi Donna,

      I think that either milk could work if you've used them in other baking before (e.g., muffins, etc). I am allergic to nuts so I can't speak for either the almond milk or the coconut, but I would think they should work just fine. Let me know if you do end up trying it.

  7. This was delicious! I loved baked oatmeal and always slice it into bars for the kids for breakfast. They love it too and don't even realize they are eating something healthy!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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