Salted Brown Butter Banana Zucchini Baked Oatmeal
Cozy and nutritious banana zucchini baked oatmeal with warming, toasty flavors of brown butter in every bite. This healthy banana zucchini baked oatmeal recipe is naturally sweetened, perfect for kids as a breakfast or treat, and is freezer friendly for quick and easy mornings!
Servings 6 servings
Calories 248kcal
Ingredients
- For the wet ingredients:
- ¼ cup salted butter
- 1 medium zucchini, shredded and squeezed of excess moisture (about 1 cup shredded zucchini)
- 3 medium extra ripe bananas, mashed (about 1 1/4 cup mashed ripe banana)
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup unsweetened vanilla almond milk (or dairy free milk of choice)
- For the dry ingredients:
- 2 cups gluten free rolled oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- Optional mix-ins:
- ⅓ cup chocolate chips or chocolate chunks
- ¼ cup chopped walnuts
- For topping:
- Maldon sea salt
Instructions
- Preheat the oven to 350 degrees F. Spray a 8x8 inch pan with nonstick cooking spray.
- First, brown your butter: add butter to a small saucepan and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the butter from the pan. Set aside to cool for 10 minutes.
- Next shred and measure out zucchini to equal 1 cup shredded zucchini, then place in a paper towel, clean dish towel or cheese cloth and squeeze out all the excess moisture. ALL OF IT. Don’t skip this step!
- Mash your bananas in a large bowl, then add in the eggs, vanilla extract and dairy free milk; mix together well to combine then add in the shredded zucchini and cooled brown butter and mix again until well incorporated.
- Add your dry ingredients to the wet ingredients: oats, baking powder, cinnamon, nutmeg and salt. Mix until combined. Fold in any mix-ins, if using.
- Pour mixture into prepared pan and smooth top. Bake for 35-45 mins or until the edges are slightly golden brown. Remove from the oven, allow to cool for 10 minutes, then cut into 6 slices and serve. Top with maldon sea salt and extra banana slices. Serves 6.
Notes
This recipe is great for kids and toddlers because it’s naturally sweetened. I like to leave out the nuts, chocolate chips and sea salt on top. If you want to make it more nutritious, try using a dairy free fortified milk for kids such as Ripple kids.
Nutrition
Serving: 1slice (without nuts or chocolate) | Calories: 248kcal | Carbohydrates: 31.2g | Protein: 6.3g | Fat: 11.7g | Saturated Fat: 5.3g | Fiber: 4.8g | Sugar: 7.5g