If baked oats are my love language, zucchini bread baked oats deserve marriage. This zucchini bread baked oats recipe is SO good for you, so filling, and added bonus? It has a vegetable in it. I could eat these everyday, and if I didn’t have other oats recipes to develop for you all, I totally would.
Table of contents
Ingredients you will need for these zucchini bread baked oats
This recipe is the best because it’s so simple. It takes all the best (and healthiest!) parts of a zucchini bread recipe and turns it into breakfast. This recipe is gluten free, dairy free, all the breakfast buzzwords that make my allergen-sensitive bbs happy. Here’s everything you need to make this prime breakfast recipe:
- 1/2 small zucchini, about 90 grams, shredded
- 1/2 cup oats, 50 grams, blended into oat flour
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1 pinch kosher salt
- 2 tbsp drizzly almond butter, 35 grams
- 2 tbsp maple syrup, 40 grams
- 1 large egg
- Optional: 2 cubes dark chocolate – I like Hu Kitchen’s chocolate bars or gems
How to make this zucchini bread baked oats recipe
And just like the ingredients, we keep the steps easy. Here are the deets!
- Preheat your oven to 350F.
- Use a microplane to finely grate the zucchini. Then squeeze out all the excess liquid with a paper towel. The zucchini should be about 1/3 cup in size and 45 grams in weight after it’s drained. Set this aside.
- Blend your oats into a fine oat flour, then mix together the oat flour, baking soda, salt and cinnamon.
- In a small measuring cup, whisk together the almond butter, maple syrup, egg and zucchini.
- Add the dry ingredients to the wet and whisk again.
- In a small mug, ramekin or mini dutch oven, pour in the batter and top with the chocolate.
- Bake at 350F for 18-23 minutes or until the baked oats are completely risen.
Tips and tricks to make the best baked oats recipe
Ok, I am deeply passionate about oats, and especially baked oats. So here are all the things I’ve learned to (hopefully) help you on your oat journey:
- Blend your oat flour as fine as possible – I do this by using the flat attachment on my blender! The chunkier your oats, the grittier your baked oats will be. So the magic really starts with the oat flour.
- Bake in a mini dutch oven – these are the perfect size and hold the perfect amount of heat for baked oats. It makes your oats come out feeling like a tiny cake. And we love cake!
- Don’t put your chocolate in the middle, put it on top – trust me on this one. If you put it in the middle, the middle of your oats won’t bake then same, and you’ll never get the full, cake-like texture.
FAQ
While it will definitely cook in a microwave, the texture will be different. Microwaved baked oats come out a little gummier than proper baked oats. This is due to how the egg cooks. You can always tell the difference between a microwaved egg and a baked egg, and that’s why you can tell the difference with the baked oats texture here as well!
My favorite way to veganize this is to swap out the egg with a flax egg made from 2 tbsp flax meal and 5 tbsp of room temperature water. Mix those together and use the “egg” when the flax egg is gelatinous.
Zucchini is a major moistening agent in this, but in it’s place you can use 3 tbsp applesauce, mashed sweet potato or mashed banana!
Yes, but make sure it’s the drizzly, all-natural kind! Jiff won’t cut it for this recipe.
You can use tahini or sunflower seed butter! Both work perfectly in this.
And that’s it for this baked oats recipe! If you make it, please tag me on Pinterest or Instagram so I can see! And if you can’t get enough of zucchini, check out my other Zucchini Oats recipe here.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you!
Zucchini Bread Baked Oats
Ingredients
- 1/2 small zucchini, about 90 grams before draining shredded and drained, 45 grams
- 1/2 cup oats 50 grams, blended into oat flour
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1 pinch kosher salt
- 2 tbsp drizzly almond butter 35 grams
- 2 tbsp maple syrup 40 grams
- 1 large egg
- 2 cubes dark chocolate I like Hu Kitchen's chocolate bars or gems
Instructions
- Preheat your oven to 350F.
- Use a microplane to finely grate the zucchini. Then squeeze out all the excess liquid with a paper towel. The zucchini should be about 1/3 cup in size and 45 grams in weight after it's drained. Set this aside.
- Blend your oats into a fine oat flour, then mix together the oat flour, baking soda, salt and cinnamon.
- In a small measuring cup, whisk together the almond butter, maple syrup, egg and zucchini.
- Add the dry ingredients to the wet and whisk again.
- In a small mug, ramekin or mini dutch oven, pour in the batter and top with the chocolate.
- Bake at 350F for 18-23 minutes or until the baked oats are completely risen.
- Serve immediately!
[…] Let’s be honest, most muffins are just cake masquerading as cake for breakfast. And there’s NOTHING wrong with that…I freaking love cake for breakfast (I mean, have you seen my baked oats?) […]