This Banana Zucchini Baked Oatmeal is an easy, make-ahead breakfast recipe that can be sliced and reheated or eaten cold throughout the week! It’s flavored with cinnamon, bananas and zucchini and sweetened with maple syrup. 

Easy recipes is the name of my game right now! Since I’m nursing Wyatt I find myself hungrier than ever before, especially in the mornings. Having something like this Banana Zucchini Baked Oatmeal on hand is a life saver! If I have time, I will put a slice on a plate, warm it up and eat it with a fork and a little bit of maple syrup. But often I don’t have time or both hands available, so I will eat it as is, cold out of the refrigerator. To me, it tastes just as good 3 days later than it did when it was fresh out of the oven, which makes it the perfect make-ahead breakfast dish.

What Ingredients Will I Need? 

Oats – Obviously, oatmeal calls for oats! Use rolled, old-fashioned oats, not the quick-cooking kind! 

Milk – I like to use oat or almond milk, but any kind of milk you like will work just fine. 

Egg – 1 large egg helps hold everything together.

Banana – 1 mashed banana helps keep it moist and adds some sweetness. 

Zucchini – Shredded zucchini for moisture and a healthy kick. 

Maple Syrup – the main sweetening ingredient, aside from the banana. 

Cinnamon, Vanilla Extract and Salt – for flavor. 

Baking Powder – helps it to rise just a little bit and keeps it from getting too dense. 

Flax Meal and Chia Seeds – Optional ingredients that add texture and nutrients. 

How To Make Banana Zucchini Baked Oatmeal

It’s as simple as throwing all the ingredients together in a large bowl and mixing them up. The most time consuming part of the whole recipe is shredding the zucchini, which doesn’t take more than a few minutes! Once everything is mixed up, spray a baking dish and spread the bater in an even layer. Then bake the oatmeal for 30-35 minutes. Once it’s set, let it cool before slicing or serving. 

How to Store Banana Zucchini Baked Oatmeal

There are a fews ways to store this baked oatmeal once it has cooled. 

If you are planning to eat it all within 5-7 days:

For the easiest option, you can slice it and leave it in the pan, cover the pan tightly with plastic wrap to keep it fresh and store in the refrigerator. 

OR, if you don’t want the pan taking up too much room, you can put the slices in an air tight container. Once they are completely cool, you can stack them on top of each other and they will not stick together. 

If you won’t finish it all within 5-7 days: 

I suggest you freeze the slices individually. Wrap each slice in plastic wrap and store the slices in an air tight container or ziplock bag. When you want to reheat, remove the plastic wrap and heat in the microwave for 1 minute. OR let it defrost on the counter top and eat at room temperature or warm in the microwave for 30 seconds. 

Banana Zucchini Baked Oatmeal

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★★★★★

5 from 1 reviews

• Author: Laura
• Total Time: 45 minutes
• Yield: 9-12 Oatmeal Slices 1x

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Description

This Banana Zucchini Baked Oatmeal is an easy, make-ahead breakfast recipe that can be sliced and reheated or eaten cold throughout the week! It’s flavored with cinnamon, bananas and zucchini and sweetened with maple syrup. 

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Ingredients

Scale 1x2x3x

2 cups rolled old-fashioned oats

1 tbsp milled flax seed (optional)

1 tbsp chia seeds (optional)

2 tsp ground cinnamon

1 tsp baking powder

1/2 tsp salt

1 1/2 cups milk*

1/2 cup maple syrup

1 tsp vanilla extract

1 large egg

1 ripe medium banana, mashed (about 1/2 cup)

1 cup shredded zucchini

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Instructions

Preheat oven to 375°F

Add the oats, flax seed, chai seeds, cinnamon, baking powder and salt to a large bowl, mix

Pour in the milk, maple syrup and vanilla extract, mix

Add the egg, banana and zucchini, mix until everything is fully and evenly combined

Prep a 9X11″ baking dish** by spraying it with non-stick cooking spray

Transfer the oatmeal batter to the baking dish, smooth with the back of a spoon into an even layer

Bake for 30-35 minutes

Enjoy warm or cool completely to store if making ahead (see post for more details)

Notes

*I use oat milk or almond milk, but any kind of milk will work

**You can also use a square 8X8 pan for slightly thicker pieces, increase cook time by 3-5 minutes.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Oven

Keywords: #bakedoatmeal, #zucchinibakedoatmeal, #oatmealbake, #bananazucchinibakedoatmeal, #easybreakfastideas, #makeaheadbreakfasts

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If you make this Banana Zucchini Baked Oatmeal let me know how you like it!  Leave a star rating and comment below! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!