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Zucchini Bread Baked Oatmeal

by Heather

Mix up your typical oatmeal bowl with this zucchini bread baked oatmeal.  Breakfast filled with vegetables and fruit never tasted so good!

zucchini baked oatmeal

I am a HUGE fan of adding in vegetables to breakfast.  With that said, I usually find it so much easier to add them in with savory breakfasts, not sweet ones.  That’s one of reasons I love this baked oatmeal so much.  You get the sweetness in the morning with a big punch of vegetables to boot!

zucchini baked oatmeal

Zucchini Bread Baked Oatmeal

Baked oatmeal has been rocking out world lately.  I’ve been baking up so many variations, but love this one especially as we get closer to zucchini season when zucchini will be overflowing and inexpensive to buy!  The slight sweetness comes from the mashed banana.  I find the banana flavor undetectable, which is why I feel good calling it zucchini bread baked oatmeal instead of banana bread baked oatmeal.  But that would be a gooooood one too!

You can easily make this ahead of time to simply re-warm in the mornings (it holds up really well), or even prep until the step of baking it, then bake it the morning of.  Whatever you choose, choose to make it!

Topped with peanut butter and unsweetened shredded coconut flakes is my current fav.  What would you top it with?

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Zucchini Bread Baked Oatmeal

Mix up your typical oatmeal bowl with this zucchini bread baked oatmeal.  Breakfast filled with vegetables and fruit never tasted so good!
Prep Time10 mins
Cook Time45 mins
Cooling Time10 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast
Author: Heather


  • 2.5 cups rolled oats
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp nutmeg
  • 1/2 tsp sea salt
  • 4 scoops collagen peptides (optional)  [I buy these]
  • 2 ripe bananas mashed
  • 4 eggs
  • 2 cups milk of choice (I used plain unsweetened almond milk)
  • 2 tbsp melted butter/neutral oil
  • 1 tbsp vanilla extract
  • 3 cups shredded zucchini


  • Pre-heat oven to 350 degrees F.  Prepare a 9″x13″ baking dish by coating with oil.
  • In a bowl combine the oats, cinnamon, baking powder, nutmeg, sea salt and (optional) collagen peptides.
  • In a separate bowl mash the banana fully.  Add the egg, milk, melted butter and vanilla extract.  Stir until fully combined.
  • Add the banana mixture into the oat mixture and mix until just combined.  Fold in the zucchini and pour into the baking dish.
  • Bake for 40-45 minutes, or until set and a toothpick comes out clean when inserted into the center.
  • Allow to cool for 10 minutes before serving.  I love it topped with natural peanut butter and unsweetened coconut flakes!
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!
breakfast month

Find more breakfast month recipes right HERE!

Have you experimented with baked oatmeal?  How do you like to incorporate vegetables into breakfast?


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