This Zucchini and Oatmeal Bake is a wholesome, nutritious breakfast or snack packed with fiber, protein, and natural sweetness. It’s a great way to sneak in veggies, making it perfect for meal prep or a grab-and-go option. The zucchini keeps the bake moist without overpowering the flavor, and the oats provide long-lasting energy.
⏱️ Recipe Overview
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6-8
Ingredients
Base Ingredients:
1 ½ cups old-fashioned rolled oats
1 cup grated zucchini (squeeze out excess moisture)
1 cup milk (dairy or plant-based)
2 eggs (or flax eggs for vegan option)
¼ cup maple syrup or honey
1 tsp vanilla extract
1 tsp cinnamon
½ tsp baking powder
½ tsp salt
Optional Add-ins & Toppings:
¼ cup chopped nuts (walnuts, pecans, or almonds)
¼ cup chocolate chips or raisins
2 tbsp ground flaxseed (for extra fiber and omega-3s)
1 tbsp chia seeds (for protein and texture)
Greek yogurt for serving
Instructions
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