Zucchini Apple Baked Oatmeal

It’s mid-May and I am all about berries, but I have some apples that I have been neglecting in my fridge. This zucchini apple baked oatmeal idea was a mix of me trying to get rid of the apples to make room for berries and experiment with the whole “zoats” (zucchini oats) thing I’ve been seeing everywhere lately. The flavors are fall-y with cinnamon, nutmeg, and apples, but no matter the season, I always love warm spices and I’m going to pretend this is somewhat summer-y thanks to the zucchini.

I am a huge fan of oatmeal in the morning, whether it’s in the form of overnight oats or a regular bowl of warm oats. It keeps me full and there are so many possible add-ins. I am also all about convenience, which is where this baked oatmeal comes in. You can make it at the beginning of the week and eat from it all week.

I prefer it warmed up slightly to take out the chill and with a dollop of greek yogurt + a little extra cinnamon and/or nutmeg on top. But let’s be real, sometimes I’m rushing out the door and throw a slice in a reusable container on my way out. That’s definitely what will be happening tomorrow morning. We have a flight that takes off at 5 AM (I shudder to think at what time I actually have to leave to go to the airport). I’m fairly certain everything at the airport will still be closed and my hunger will kick in shortly after taking off. I can never miss breakfast, no matter how early. In fact, I always wake up famished, and I always have.

Baked oatmeal is definitely going to become a staple over here. It’s so convenient and perfectly filling!

Zucchini Apple Baked Oatmeal

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

These baked oats are subtly sweet from the maple syrup and spiced with cinnamon and nutmeg. You can add a variety of toppings, including fresh fruit, yogurt, nuts, butter, almond or peanut butter, etc. I love it warmed slightly with a dollop of greek yogurt and a sprinkle of cinnamon

Author: thyme & toast

Serves: 6 to 8 servings

Ingredients

• 2 cups rolled oats
• 1½ teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• 1¾ cup milk of choice
• ⅓ cup maple syrup
• 1 egg
• 2 tablespoons butter or coconut oil, melted
• 1 zucchini, grated and patted dry
• 1 apple, chopped
• ½ cup raisins
• ½ cup walnuts

Instructions

1. Preheat oven to 375 degrees F. Grease a 9x9 baking dish.
2. Combine the oats, cinnamon, baking powder, salt, and nutmeg in a medium mixing bowl. Stir well.
3. Whisk together the milk, maple syrup, egg, and coconut oil (or butter). Stir in the zucchini.
4. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the raisins and walnuts.
5. Pour the oat mixture into the greased baking dish.
6. Bake in the oven for 40 to 45 minutes, until the top is golden. Remove and let cool in the baking dish. Serve once slightly cooled or store in the fridge until ready to eat.

Notes

You can store this in the fridge, covered, for up to 4 to 5 days. I like to warm it before eating it!

The drizzle in the pictures is simply coconut butter and maple syrup. I also love it drizzled with almond butter!

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