Zucchini Baked Oatmeal

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Mix up your typical oatmeal bowl with this zucchini baked oatmeal – perfect for when you find yourself with an abundance of zucchini! This healthy and hearty breakfast bake is loaded with veggies, fruit for sweetness, and more protein than your average bowl of oatmeal! Prep to prep ahead and fuel your adventures. Kid-friendly, and easy to make – such a great way to get extra veggies in at breakfast!

Zucchini bread baked oatmeal

I am a HUGE fan of adding vegetables to breakfast.

Typically I find it much easier to add them in with savory breakfasts, not sweet ones.

That’s one of the reasons I love this baked oatmeal so much! You get the sweetness in the morning with a big punch of veggies too!

Picky eaters won’t turn away from these tasty baked oats.

What makes this zucchini baked oatmeal so good for you?

Baked oatmeal gives you everything you’d get in a bowl of oatmeal, but made even better!

In each delicious serving, you’re getting…

• whole grain goodness
• fiber from the fresh zucchini and oats
• protein thanks to the eggs and collagen peptides
• veggies
• healthy fats
• the natural sweetness of fruit

Wholesome ingredients you’ll need for this oatmeal bake

• rolled oats
• cinnamon
• baking powder
• nutmeg
• sea salt
• collagen peptides
• ripe banana
• eggs
• almond milk
• melted butter/neutral oil
• vanilla extract
• zucchini

How to make zucchini baked oatmeal

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

1. Pre-heat the oven to 350 degrees F. Prepare a 9″x13″ baking dish by coating it with oil, or lining it with parchment paper.
2. In a large bowl combine the oats, cinnamon, baking powder, nutmeg, sea salt, and (optional) collagen peptides.
3. In a separate bowl mash the bananas thoroughly. Add the egg, milk, melted butter, and vanilla extract. Stir until it is fully combined.
4. Add the banana mixture to the dry ingredients and mix until just combined. Fold in the shredded zucchini and pour into the prepared baking dish.
5. Bake for 40-45 minutes, or until set and a toothpick comes out clean when inserted into the center.
6. Allow cooling for 10 minutes before serving. I love it topped with natural peanut butter and unsweetened coconut flakes!

Favorite baked oatmeal toppings

This zucchini bread oatmeal is amazing on its own, but even better with toppings! Try one, or more of these favorites.

Nut butter – A drizzle of natural peanut butter or almond butter is always a good idea.

Chocolate – Add chocolate chips, cacao nibs, or even cocoa powder into the batter for that tasty chocolate goodness.

Seeds – Chia seeds, hemp hearts, pumpkin seeds, and flaxseed all make great additions.

Sweetener – Drizzle some pure maple syrup or honey for a breakfast treat! Brown sugar is another classic oat topping.

Fresh fruit – Top with slices of banana, berries, kiwi, mango, or whatever sweet fresh fruit you have on hand.

Coconut – Shredded unsweetened coconut adds a touch of natural sweetness and looks so pretty on the oats as well!

Protein frosting – Take plain yogurt and mix it with your favorite vanilla protein powder for a high protein topping.

How to store leftovers

Baked oatmeal is a great recipe for meal prep because it keeps really well in the fridge for up to a week. Store any leftover of this baked oats recipe in an airtight container in the fridge once fully cooled.

The best part? It’s just as good reheated! Simply reheat in the oven or toaster oven until warmed through.

You can reheat the entire pan of baked oats, or individual portions of zucchini bread baked oatmeal.

Substitutions

Below you’ll find a list of substitutions that will work well in this delicious baked oatmeal recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Rolled oats – Use quick oats or old-fashioned oatmeal as substitutes.

Collagen peptides – Use an unsweetened protein powder in place of the collagen peptides here.

Ripe banana – Try applesauce in place of the mashed banana.

Almond milk – You can use any milk option here, from dairy milk to non-dairy options like oat milk, flax milk, or hemp milk.

Eggs – Make a flax egg to replace the egg in this recipe.

Zucchini – Other great sneaky veggies that work as good substitutes for the shredded zucchini include yellow summer squash or canned pumpkin.

More delicious recipes you’ll love

• Healthy chocolate granola recipe
• Strawberry banana peanut butter smoothie
• Apple potato hash with sausage
• Healthy meal prep breakfast sandwiches
• Healthy chocolate baked oatmeal
• Country breakfast sausage recipe
• Dairy free french toast casserole

If you try this baked zucchini oatmeal recipe, I’d love to hear about it! Please leave a recipe rating and comment below!

Heather

*Originally published in March 2018. Updated July 2022.*