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Zucchini Baked Oatmeal is a healthy and delicious make ahead breakfast that has hidden veggies! Make this baked oatmeal for meal prep and have a healthy breakfast all week!

A slice of Zucchini Baked Oatmeal topped with yogurt, blueberries and pecans.

What is Baked Oatmeal?

Have you ever had baked oatmeal? I started making this for my kids last year when I tried our Peanut Butter Banana Baked Oatmeal and Pumpkin Baked Oatmeal. One of my children is not a fan of the texture of oatmeal – so our regular Instant Pot Steel Cut Oats were not his jam! Instead, I found that baked oatmeal is a dryer and firmer texture, more like a breakfast bar or muffin.

Why we love Zucchini Baked Oatmeal

  • Make Ahead – I love that this can be made ahead of time and reheated for a quick breakfast
  • High in fiber and protein – with oats, eggs, zucchini, and milk, this is a healthy breakfast packed with nutrients even my picky kids love.
  • No refined sugar – sweetened only with a touch of maple syrup, so we aren’t starting our day with a sugar rush.
  • Great for picky eaters – my kids won’t eat eggs, so this is a great way to get them all the nutrients that eggs have in a different way. It’s also a great way to get some veggies in for people who might not love eating them. Plus if you or someone in your family doesn’t like the texture of regular oatmeal, this might be easier for them to eat as it has a firmer texture.
Ingredients for Zucchini Baked Oatmeal: Rolled Oats, pure maple syrup, vanilla extract, milk 2 eggs, melted butter, grated zucchini, spices, salt and baking powder.

Can I make this Baked Oatmeal Ahead of Time?

Yes, you can make Zucchini Baked Oatmeal ahead of time, actually I recommend it! I use this as a meal prep recipe, making it the night before and serving throughout the week. This makes it easy to have a nutritious breakfast on rushed mornings in not much time at all.

Ingredients for Zucchini Baked Oatmeal

  • Oats – I use regular rolled oats in the recipe. Extra thick rolled oats don’t work as well here. Be sure to use certified gluten free oats for gluten free.
  • Milk – Any kind of milk will work here. I have used regular whole milk, almond milk, pea protein milk and coconut milk. Use whatever you have on hand.
  • Eggs – These are used to bind the recipe that helps make the firmer texture I also like the nutrition that they add. If you don’t want to use eggs, you can replace them with a flax egg.
  • Zucchini – Use a box grater to quickly grate the zucchini, then give it a quick squeeze in a paper towel to remove some of the excess moisture (no need to squeeze out all the moisture). I don’t peel my zucchini.
  • Maple syrup – Be sure to use pure maple syrup, not pancake syrup.
  • Spices and vanilla extract – I used ground cinnamon, ginger, and cloves to replicate the flavor of zucchini bread, as well as vanilla extract.
  • Salt – a small amount of salt really improves the flavor here. I used fine sea salt.
  • Baking Powder – this helps the puff up and keeps it from being too dense.
A slice of Zucchini Baked Oatmeal on a white plate, topped with a dollop of yogurt, blueberries and pecans.

How to make Baked Oatmeal Dairy Free

To make this dairy free, use non-dairy milk and vegan butter. I like to use Earth Balance Buttery Spread in place of butter, and unsweetened almond milk or coconut milk instead of dairy milk.

How to make Baked Oatmeal Egg Free

You can use a flax egg to replace the eggs in this recipe.

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Zucchini Baked Oatmeal

Prep 15 minutes
Cook 45 minutes
cooling time 15 minutes
Servings 6 Servings


  • 2 cups rolled oats
  • 1 teaspoons cinnamon
  • ½ tsp ginger
  • ¼ tsp clove
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup grated zucchini
  • 1 and 1/4 cups milk
  • 2 large eggs
  • 4 tbsp melted butter
  • 2 teaspoons vanilla
  • 1/3 cup maple syrup


  • Preheat oven to 350 degrees F. Spray a 1.5 quart baking dish with cooking spray, set aside.
  • Add oats, spices, baking powder and salt to a medium bowl. Stir together to combine.
  • Add the remaining ingredients, stir until well mixed.
  • Pour mixture into prepared baking dish. Bake for 35 to 40 minutes, until edges are turning golden brown and center is set.
  • Remove from oven and allow to cool for at least 10-15 minutes before slicing into squares and serving.


Can be made ahead of time and reheated. To make ahead, allow to cool completely before storing in an airtight container in the refrigerator for  up to 3-4 days. Reheat in the microwave or in the oven tightly wrapped to keep it from drying out. 


Serving: 1serving | Calories: 248kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 184mg | Potassium: 287mg | Fiber: 3g | Sugar: 12g | Vitamin A: 355IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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