Make mornings easier on yourself
I love baked oatmeal for the ease and simplicity it offers in the morning. I can prep it all the night before after the kids go to bed and simply slide it in the oven in the morning.
Sometimes we’ll add shredded zucchini to get a few extra veggies in. Zucchini doesn’t add much to the flavor, but adds a little bulk with more nutrients. I still have a ton of shredded zucchini in the freezer from this past summer and there are only so many loaves of zucchini bread my family wants to eat!
For this recipe I usually take the extra day to soak the oats. While it’s not necessary, it does make the oats easier to digest. So while you could still easily just assemble the baked oatmeal the night before, if I’m planning ahead it’s just as easy to add one extra step two nights before I’m actually going to serve it. Sounds complicated, but hang with me. All you do to soak the oats is to add yogurt, buttermilk, whey or raw milk and let it sit out on the counter (covered) for an extra 24 hours. I usually use yogurt or a mixture of half yogurt and half milk. As long as you use some cultured dairy product, it will have the same effect.
Healthy baked oatmeal with shredded zucchini
This simple breakfast comes together easily and provides extra veggies to start your morning off right.
Ingredients
- 2.5 cups rolled oats
- 1.75 cups soaking liquid yogurt, buttermilk, whey, raw milk, etc.
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tsp cinnamon
- 2 tsp vanilla
- 1/4 cup butter or coconut oil melted
- 4 whole eggs
- 1/4 cup maple syrup or honey
- 2 ripe bananas mashed
- 3 cups zucchini shredded
- 1 cup raisins
Instructions
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Two nights before you want to eat the baked oatmeal mix the oats and soaking liquid together. I usually mix it right in the 9x13 baking dish so I can save washing an extra dish. Cover and allow it to rest at room temperature for 24 hours.
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The night before you plan to bake the oatmeal you will assemble the rest of the ingredients.
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Mix melted butter or oil, eggs, mashed banana and maple syrup together until glossy.
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Add the baking powder, salt, cinnamon and vanilla and stir to combine.
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Mix in the soaked oats mixture, shredded zucchini and raisins before returning to the 9x13 baking dish.
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Cover the dish overnight and put it in the refrigerator.
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In the morning, put the uncovered pan right from the fridge into a cold oven and turn on to 350 degrees. Bake for 30-40 minutes until a toothpick inserted in the center comes out clean.
This looks delicious! I always try to “hide” extra veggies into dishes wherever I can. I can’t wait to try it! Thank you!