Can I make Zucchini Bread Baked Oatmeal gluten-free?

Yes, you can easily make Zucchini Bread Baked Oatmeal gluten-free by using certified gluten-free rolled oats. Just ensure that all other ingredients, including baking powder, are also gluten-free.

What can I use instead of eggs?

If you're looking for a vegan option, a tablespoon of ground flaxseed mixed with three tablespoons of water makes an excellent egg substitute. Let it sit for a few minutes until it thickens before adding it to the mixture.

How should I store leftovers?

Store any leftover Zucchini Bread Baked Oatmeal in an airtight container in the refrigerator for up to four days. Just make sure to let it cool completely before sealing it to prevent moisture build-up.

Can I freeze baked oatmeal?

Yes, you can freeze Zucchini Bread Baked Oatmeal. Wrap individual portions tightly in plastic wrap or aluminum foil and place them in an airtight container. They can be frozen for up to three months.

What are some healthy mix-ins I can add?

Consider adding nuts like pecans or almonds for added crunch, raisins or dried cranberries for sweetness, or even some chia seeds for an extra nutritional boost. Adjust the sweetness accordingly if you add sweetened ingredients.

Zucchini Bread Baked Oatmeal Recipe

Ingredients

Scale

2 cups old-fashioned rolled oats
1/2 cup walnuts, chopped and divided
1/4 cup pure maple syrup
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon sea salt
2 cups milk (almond milk recommended)
1 large egg (or 1 tablespoon flaxseed for vegan)
2 tablespoons coconut oil, melted
2 teaspoons vanilla extract
1 1/2 cups grated zucchini
Cooking spray

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Instructions

Preheat your oven to 375 degrees F and spray an 8-inch square baking dish with cooking spray.
In a large mixing bowl, combine the rolled oats, half the chopped walnuts, baking powder, cinnamon, and sea salt. Mix until well combined.
Add the milk, maple syrup, egg (or flaxseed if vegan), melted coconut oil, vanilla extract, and grated zucchini to the dry ingredients. Stir well to ensure everything is evenly incorporated.
Carefully pour the mixture into the prepared baking dish and spread it evenly.
Scatter the remaining chopped walnuts over the top of the mixture.
Bake for about 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow it to cool for a few minutes before portioning and serving.

Notes

Let it cool slightly before serving for the best texture. Use coconut milk for a richer flavor.

Author: isabella-moreno
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 5g
Sodium: 200mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 5g
Cholesterol: 30mg