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Zucchini Banana Bread Baked Oatmeal
Baked oatmeal is a comforting and healthy make-ahead breakfast option for busy weeks. This zucchini studded version is reminiscent of warm banana bread and is just slightly sweet thanks to a sprinkling of chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 Tbsp ground flax
- 1/2 tsp salt
- 1 overripe banana, mashed
- 1 cup shredded zucchini
- 1 cup milk or plant-based milk alternative
- 1 egg
- 1 tsp vanilla bean paste
- 2 Tbsp brown sugar
- 2 Tbsp butter, melted
- 1/4 cup chopped walnuts
- 2 Tbsp semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees.
- Spray a medium baking dish (mine was 9×7) and set aside.
- Mix dry ingredients (oats through salt) in a large mixing bowl.
- Mix wet ingredients (banana through butter) in a medium mixing bowl.
- Add wet ingredients to dry ingredients and mix until fully incorporated. Pour into prepared baking dish and use the back of a spoon to evenly smooth out the top. Sprinkle with walnuts and chocolate chips.
- Bake for 30 minutes, or until set in the middle and slightly browned around the edges.
Notes
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- Serving suggestion: cut into squares and top with nut butter, Greek yogurt and/or fresh seasonal fruit.
- This works great as leftovers! Just reheat individual servings in the microwave for 20-30 seconds as needed.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 282 calories
- Fat: 13 grams
- Carbohydrates: 36 grams
- Fiber: 5 grams
- Protein: 8 grams
Keywords: healthy breakfast, high fiber breakfast, meal prep, baked oatmeal
Find it online: https://leanneray.com/zucchini-banana-bread-baked-oatmeal/