Zucchini Baked Oatmeal Recipe

Zucchini Baked Oatmeal is a tasty breakfast or snack made with baked oats and zucchini bread and a protein infusion. A lovely zucchini season celebration! 


– 2 cups rolled oats – ½ cup protein powder optional – ½ cup coconut sugar or brown sugar – 2 tsp ground cinnamon – ½ tsp sea salt – 2 large egg – 1 ½ cups milk of choice* – ⅓ cup unsweetened almond butter – 1 tsp pure vanilla extract – 2 cups grated zucchini Optional Glaze: – ⅓ cup coconut milk** – 2 to 3 tablespoons almond butter – 1 Tbsp coconut sugar or brown sugar

Preheat the oven to 350°F and line a 9" x 9" baking dish or cake pan with parchment paper or nonstick cooking spray. 

Step 1


Remove the zip and tail and grate zucchini with a box grater or food processor (grating attachment). 

Step 2

Oats, protein powder, coconut sugar, ground cinnamon, and sea salt should be mixed in a large bowl. In a medium bowl, mix eggs, milk, almond butter, and vanilla. Blend well.  

Step 3

If almond butter is very cold from the fridge, microwave it for 20–30 seconds to soften and mix. Mix wet and dry ingredients in bowl. Mix grated zucchini into muesli. 

Step 4

Muesli should be golden brown and clean after 40–50 minutes on the centre rack of the preheated oven. Let zucchini baked oats cool for 20 minutes before slicing and serving 9 pieces. 

Step 5

Dripping almond butter on baked oats. A sweeter powdered sugar glaze is 1 cup of powdered sugar and 2 tablespoons of water or lemon juice in a small bowl. 

Step 6

See Also

See Also

Creamy Balsamic Vinaigrette Recipe