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healthy baked oatmeal with shredded zucchini

Healthy baked oatmeal with shredded zucchini

This simple breakfast comes together easily and provides extra veggies to start your morning off right.

Course Breakfast
Cuisine American
Keyword Oatmeal, Zucchini
Prep Time 10 minutes
Cook Time 40 minutes
Soaking time 1 day
Servings 6 people

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

  1. 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.

  2. The night before you plan to bake the oatmeal you will assemble the rest of the ingredients.

  3. Mix melted butter or oil, eggs, mashed banana and maple syrup together until glossy.

  4. Add the baking powder, salt, cinnamon and vanilla and stir to combine.

  5. Mix in the soaked oats mixture, shredded zucchini and raisins before returning to the 9x13 baking dish.

  6. Cover the dish overnight and put it in the refrigerator.

  7. 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.