Zucchini Bread Baked Oatmeal

This Zucchini Bread Baked Oatmeal recipe tastes just like a slice of fresh Zucchini Bread, but without the sugar or flour. It’s a hearty and filling breakfast that’s great for meal prep and lasts all week in the fridge!

This recipe is gluten free, dairy free, and egg free (there are directions for adding eggs, if you’d like).

Where’s the recipe?

Recipes here on My Crazy Good Life are written so that anyone can make them–beginner cook, seasoned chef, and everyone in between. The article below will have a ton of information for you–recipe tips, ingredient and storing information, and specifics for several healthy eating plans. If you’re looking for just the recipe with no additional information, you’ll want to scroll down to the printable recipe at the bottom of the article where you’ll find the recipe for Zucchini Bread Breakfast Oatmeal.

Ingredients for Zucchini Bread Oatmeal

• Rolled Oats: Oats are a whole grain food and a great source of fiber. They can help keep you full longer than other breakfast foods.
• Spices: No zucchini bread would be complete without cinnamon, nutmeg, and a little vanilla extract.
• Baking Powder: This helps you make a fluffier and slightly less dense texture.
• Chia Seeds: This is how we create our egg-less egg. You can replace 1 egg for every teaspoon of chia seeds and tablespoon of water, or substitute equal parts flax seed to make a flax egg. Learn more about egg substitutes here.
• Almond Milk: Plain or vanilla works perfectly, just make sure and grab unsweetened almond milk.
• Zucchini: A box grater is perfect for making shredded zucchini. No need to peel or squeeze out the liquid, just cut off both ends and grate.

Instructions for making this Zucchini Baked Oatmeal

Instant Pot Directions

1. Shred and drain your zucchini, then set it aside. Mix chia seeds and water in a small bowl and set the bowl aside to allow your seeds to gel. You might need to stir them a few times.
2. Add oats, baking powder, cinnamon, and nutmeg. Mix to combine.
3. Next, add your vanilla extract, almond milk, grated zucchini, and chia eggs and stir well.
4. Lightly spray an oven safe dish that fits into your pot with cooking spray. Pour in the batter and loosely cover the pan with aluminum foil.
5. Add 1 cup of water to the bottom of Instant Pot–under where your dish will go. Place the oatmeal dish on a trivet and carefully lower the trivet into the pot.
6. Close the lid on the Instant Pot and turn the valve to Sealing. Set cook time for 50 minutes on high pressure. Do this by pressing Pressure Cook or Manual, whichever button your pot has.
7. When the cook time is complete, allow your pot to release pressure naturally–this means do not move the valve, just allow the pot to sit on the counter for a bit. When the silver or red metal pin drops, remove the lid and set aside. Use the trivet handles to remove the pan. Be careful, it will be very hot.
8. Remove the foil and serve your oatmeal immediately. You can top it with Greek yogurt, fresh fruit, chopped nuts, maple syrup, agave, or a little peanut butter.
9. Store any leftovers in an airtight container in the refrigerator for up to 7 days. You can freeze this for up to 2 months.

Oven Instructions

1. Preheat the oven to 350º.
2. Follow steps 1-4 above.
3. Bake for 40 minutes.
4. Remove the aluminum foil and bake an additional 10 minutes, or until top looks a bit dry and middle is cooked (use a butter knife to test).
5. Allow to cool completely on a wire rack before serving.

Recipe Tips

• This recipe doesn’t contain a traditional sweetener like brown sugar or honey. You can add 1/4 cup of maple syrup or agave to your batter, or serve it on top of your portion (which is how we do it in my house!).
• This recipe calls for traditional rolled oats. Quick oats won’t work the same in this recipe, as they don’t absorb the same amount of liquid as rolled oats. Steel cut oats will work, but you’ll have to increase the liquid and cook time.
• This recipe is great to meal prep. I like to make it Sunday and eat it all week. If you’d like to prep a few of them in one day and then freeze them, it’s a great way to get ahead on meal prepping for the month. I usually store mine in gallon sized freezer bags.
• If using the Instant Pot to cook this dish, allow a natural release for 10-15 minutes before releasing the rest of the steam and removing the lid.
• If you have picky eaters who don’t want to see green on their plate, go ahead and peel the zucchini before grating it.
• Need something different? Add chocolate chips, chopped walnuts, or raisins to the batter before adding to your prepared baking dish.

Healthy Eating Plans

• Weight Watchers: We calculated these points using the WW calculator. We use ingredients to calculate our points, not nutrition information, which is the most accurate way to calculate according to Weight Watchers. Each serving of this recipe without toppings is 4 Points on the 2023 Plan | 5 Blue Plan Points | 5 Green Plan Points | 1 Purple Plan Point
• 21 Day Fix: Without additional toppings, each serving of this recipe counts as:
  • For the entire recipe: 12 Yellow Containers, 2 Green Containers, 2.5 Orange Containers, 2 Teaspoons. (I give you these numbers in case you change an ingredient and need to recalculate the containers)
  • Per Serving (recipe makes 8 servings): 1 1/2 Yellow Containers, 1/4 Green Container, 1/3 Orange Container, 1/4 Teaspoon.
• 2B Mindset: This is a perfect 2B Mindset breakfast recipe, just add a protein to balance it out. Greek yogurt on top is an easy way to get that in!

More Oatmeal Recipes

• Instant Pot Amish Baked Oatmeal
• Apple Cinnamon Baked Oatmeal
• Oatmeal Peanut Butter Protein Balls
• Pumpkin Spice Overnight Oats
• Chocolate Overnight Oats
• Banana Bread with Oats (I’ve made Zucchini Oatmeal Bread with this recipe by halving the bananas and adding in 1 small grated zucchini).

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Zucchini Bread Baked Oatmeal

Created by: Becca Ludlum

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Approximate Serving Size: 1 cup

Servings 8

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This Zucchini Bread Baked Oatmeal is a healthy and delicious way to start your day. Make this with or without eggs, and it's gluten-free, dairy-free, and loaded with enough nutrients and fiber to keep you full.

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Equipment

• Instant Pot 6 qt
• Box Grater
• Round Instant Pot Pan

Ingredients 

US CustomaryMetric

• ▢ 8 tsp chia seeds or 8 eggs
• ▢ ½ cup water if using eggs, omit this
• ▢ 2 zucchini medium, grated
• ▢ 4 cups rolled oats
• ▢ 2 tsp baking powder
• ▢ 2 tsp cinnamon
• ▢ 2 tsp nutmeg
• ▢ 4 tsp vanilla
• ▢ 2 ¼ cups almond milk unsweetened

Instructions

Instant Pot Instructions:

• Mix chia seeds and water in a small bowl and allow your seeds to gel, set aside. 8 tsp chia seeds ½ cup water
• Shred and drain your zucchini, then set it aside. 2 zucchini
• Add oats, baking powder, cinnamon, and nutmeg and mix to combine. 4 cups rolled oats 2 tsp baking powder 2 tsp cinnamon 2 tsp nutmeg
• Next add your vanilla extract, almond milk, grated zucchini, and chia seeds and stir well. 4 tsp vanilla 2 ¼ cups almond milk
• Lightly spray an oven safe dish with cooking spray. Pour in your batter and loosely cover the pan with aluminum foil.
• Add 1 cup of water to the Instant Pot. Place the oatmeal dish on a trivet and carefully lower the trivet into the pot.
• Close the lid on the Instant Pot and turn the valve to Sealing. Set cook time for 50 minutes on high pressure.
• When the cook time is complete allow your pot to release pressure naturally. When the sealing valve drops, remove the lid and set aside. Use the trivet handles to remove the pan.
• Remove the foil and serve. Top with Greek yogurt, fresh fruit, chopped nuts, maple syrup, or a little peanut butter.
• Store any leftovers in an airtight container in the refrigerator for up to 7 days. Freeze for up to 2 months.

Oven Instructions:

• Preheat oven to 350º.
• Follow steps 1-5 above.
• Bake for 40 minutes.
• Remove aluminum foil and bake an additional 10 minutes.
• Allow to cool on a wire rack and serve!

Notes

 

Recipe Tips:

• This recipe doesn’t contain a traditional sweetener like brown sugar or honey. You can add 1/4 cup of maple syrup or agave to your batter, or serve it on top of your portion (which is how we do it in my house!).
• This recipe calls for traditional rolled oats. Quick oats won’t work the same in this recipe, as they don’t absorb the same amount of liquid as rolled oats. Steel cut oats will work, but you’ll have to increase the liquid and cook time.
• This recipe is great to meal prep. I like to make it Sunday and eat it all week. If you’d like to prep a few of them in one day and then freeze them, it’s a great way to get ahead on meal prepping for the month. I usually store mine in gallon sized freezer bags.
• If using the Instant Pot to cook this dish, allow a natural release for 10-15 minutes before releasing the rest of the steam and removing the lid.
• If you have picky eaters who don’t want to see green on their plate, go ahead and peel the zucchini before grating it.
• Need something different? Add chocolate chips, chopped walnuts, or raisins to the batter before cooking.

Healthy Eating Plans:

• Weight Watchers: We calculated these points using the WW calculator. We use ingredients to calculate our points, not nutrition information, which is the most accurate way to calculate according to Weight Watchers. Each serving of this recipe without toppings is 4 Points on the 2023 Plan | 5 Blue Plan Points | 5 Green Plan Points | 1 Purple Plan Point
• 21 Day Fix:
  • For the entire recipes: 12 Yellow Containers, 2 Green Containers, 2.5 Orange Containers, 2 Teaspoons.
  • Per Serving (recipe makes 8): 1 1/2 Yellow Container, 1/4 Green Container, 1/3 Orange Container, 1/4 Teaspoon.

Nutrition

Calories: 124kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 99mg | Potassium: 224mg | Fiber: 4g | Sugar: 1g | Calcium: 181mg | Iron: 2mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum