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–+ servings
Piece of zucchini bread baked oatmeal with Greek yogurt topping on a white plate.
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5 from 5 ratings

Zucchini Bread Baked Oatmeal

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.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Keyword: amish baked oatmeal, baked oatmeal
Servings: 8
Calories: 124kcal
Author: Becca Ludlum

Equipment

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

Ingredients

  • 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
US Customary - Metric

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!

Nutrition

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