It’s our second to last recipe in AK Zucchini Week and this one’s going to change your mornings forever. Before we get to it, remember to get our FREE printable Zucchini E-book here for even more zucchini inspo!
Okay, back to this magical breakfast goodness. I know you guys are baked oatmeal obsessed (who isn’t?!) so this wonderful banana zucchini baked oatmeal recipe was really a no brainer. Picture fluffy, perfectly moist banana bread meets your favorite zucchini bread and ends up tasting just like a warm oatmeal cookie.
Here’s the kicker: this incredible banana zucchini baked oatmeal has rich, nutty brown butter baked right into it for a flavor explosion you’re going to LOVE. My love for brown butter runs deep, so you know I had to spice this oatmeal bake up with some. Time to bake this baby up, add chocolate chips and walnuts if you’d like, and enjoy a wonderful breakfast, brunch, snack or treat! OH and it’s both kid and toddler friendly, which is a lifesaver for busy weekdays. Sidney is truly in love and I know you will be, too.
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Everything you’ll need to make this banana zucchini baked oatmeal
You seriously won’t believe this zucchini banana baked oatmeal is sweetened JUST with ripe bananas. The flavors are so warming and delicious thanks to browning butter (omg yes). Here’s everything you’ll need to make it:
- Butter: I love using salted butter for extra flavor, but unsalted will also work.
- Zucchini: the star of the show during AK Zucchini Week, of course! Shredded zucchini adds natural moisture and you wont be able to taste it at all.
- Bananas: be sure to use super ripe bananas so that the baked oatmeal is perfectly sweet.
- Eggs: you’ll need 2 eggs in this recipe.
- Almond milk: for additional moisture you’ll need some milk. Any milk will work! I like to use unsweetened vanilla almond milk.
- Rolled oats: keep this baked oatmeal gluten free by using gluten free rolled oats.
- Spices: we’re also adding cinnamon and nutmeg for that cozy feel.
- Baking staples: don’t forget the vanilla extract, baking powder (not soda!) and salt.
- Mix-ins & toppings: these are optional, but I like to add chocolate chips and walnuts to the batter, and a sprinkle of sea salt to the top for the ultimate indulgence. Sliced bananas are also delicious on top of the oatmeal!
The perfect baked oatmeal for kiddos
This banana zucchini oatmeal bake is such a great breakfast, snack or treat for kids and toddlers! It’s naturally sweetened with just bananas, so I leave out the nuts, chocolate chips and sea salt topping if I’m giving it to Sidney for breakfast. If it’s for a little dessert, I’ll keep the chocolate chips in for him! He LOVES it and it’s a great way to get him to eat veggies, healthy fats and whole grains.
You can even make the baked oatmeal more nutritious by using a dairy free fortified milk for kids like Ripple Kids.
Can I use steel cut or quick oats?
I would not recommend using steel cut oats in this recipe as the texture will be much different. Rolled oats keep the banana zucchini baked oatmeal light and fluffy, but I think quick oats would work okay. You may need to use a bit more if you’re trying this recipe with quick oats.
Easily make it dairy free or vegan
- To make dairy free: simply use melted and cooled vegan butter or coconut oil. Note that these substitutes will not brown.
- To make vegan: use either of the options above to make it dairy free, then try subbing 2 flax eggs for the eggs, which is 2 tablespoons of flaxseed meal + 6 tablespoons of water. I haven’t tested it, but I think it should work fine!
How to brown butter
The brown butter creates a warming, nutty flavor in this baked oatmeal recipe that you’re going to love.
- Heat the butter. Add your butter to a large saucepan or skillet and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process.
- Whisk it well. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
- Cool it. Immediately remove from heat and set aside.
Make portable oatmeal cups
This zucchini banana baked oatmeal recipe can be made into easy, on-the-go oatmeal cups! Here’s how to do it:
- Prep your pan. Add muffin liners to a muffin tin and spray with cooking spray to prevent sticking.
- Divide the batter. Divide the banana zucchini oatmeal bake batter into the muffin tin — you should get around 10-12 oatmeal cups.
- Bake & serve. Bake for 20-25 minutes until the oatmeal cups are set and a little golden brown and enjoy!
How to store this banana zucchini baked oatmeal
- To store: be sure the oatmeal bake has completely cooled, and then cover the pan with tinfoil before transferring it to the refrigerator. It will stay good covered in the refrigerator for 4-5 days. You can also store individual slices in airtight containers for ease.
- To reheat: you can reheat individual slices in the microwave for 30-60 seconds.
Freezer friendly baked oatmeal
- To freeze: once the zucchini banana baked oatmeal has completely cooled, cut it into 6 squares/slices and wrap each square in plastic wrap and tinfoil. You can also freeze the entire baked oatmeal for later by wrapping it well and placing it in the freezer.
- To reheat: when you’re ready to eat it, place the unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.
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I hope you love this easy brown butter banana zucchini baked oatmeal! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Salted Brown Butter Banana Zucchini Baked Oatmeal
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.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
23 comments
I love this recipe! This is an amazing snack or breakfast. I made it without chocolate chips or nuts on top and I love that it is not overly sweet. Thank you for a great new meal for my family!
Yay! I’m so happy you guys are enjoying it, Charlotte!
Thanks for this tempting recipe! The flavors are good, and the zucchini disappears. I tried it with leftover cooked oatmeal, and with that much moisture it came out as – oatmeal. I pivoted by dumping it into Soule Mama’s leftover oatmeal muffin recipe. Great flavors, browned butter power! And take that, giant zucchini left to me by neighbors!
Hi, there! It’s definitely not supposed to be intensely full of zucchini, but I think it adds a nice texture and moisture to baked oatmeal. Not sure how it would turn out with pre-cooked oatmeal, so I’d recommend trying it with raw next time!
This recipe is awesome! I added chocolate chips and pecans. It was super quick to whip up and perfect for workday breakfasts when I don’t have much time to prepare breakfast before work.
I prefer it heated up but also good cold!
So good! Made for breakfast for my toddler, and it was breakfast and snack for 3 days! Still tasty reheated! Also added flax and chia seeds.
This is delicious!! This is perfect if you’re looking for a healthier baked oatmeal that’s not overly sweet, but still flavorful and comforting. My family loves it!
We like to serve it with a drizzle of maple and almond milk. So good!
This heavenly dish was the hilite of our Sunday breakfast! So yummy, divine!
Oh, this cake looks so delicious and tempting, thank you for sharing how to make such a delicious cake.
I have never had browned butter in oatmeal before this but I really liked it! It adds such a great depth of flavor.
SO tasty can’t even taste the zucchini and has such a good texture.
Just baked this yummy creation this afternoon after I came across it looking for recipes I could make with what I had in the house. The nutty flavour from the butter is delish. I had to sub in some bi-carb & natural yoghurt as I had no baking powder, so it is a little bit more moist than maybe intended, but the combo of squashy oats with the lovely browned top and base is a winner with the kids so I absolutely can’t complain!
So glad that it worked out well and that you loved it, Jess! Isn’t the brown butter flavor so good?!
My toddler and I both really enjoy this recipe! I can already make it without looking at the instructions 🙂 Super easy and smells excellent when you are making it.
Awesome!! So glad to hear you guys are loving it 🙂
I am planning to do this tonight! Can I prep the mix tonight and bake early tomorrow?
I’d recommend keeping the dry + wet ingredients separate so that the baking powder doesn’t lose its power! Enjoy 🙂
WOW. As a self proclaimed oatmeal connoisseur, this oatmeal literally blew me away. It is so easy to make, so versatile, and so delicious. I made it for brunch with friends and had a topping ‘bar’ with blueberries, bananas, raspberries, chocolate chips, almond butter, peanut butter, and different yogurts, it was a hit!
And now I am enjoying leftovers..and will probably make another batch since I am on my last slice.
OMG this is amazing!! Love the idea of a topping bar, that’s brilliant 🙂 I’m so happy you all loved it, Sarah!
My family has been loving this baked oatmeal this zucchini season! I make it as written, but sometimes serve it with a splash of warm milk and an extra dash of cinnamon on top. My kids had baked oatmeal with the milk and cinnamon on top at camp and now they want it that way at home, too! Just curious if you’ve ever made this single serving size in a muffin tin? I want to try that for breakfasts on the go, but I’m not sure how to adjust the baking time.
Aw yay! I’m so glad that you guys are all enjoying it. I haven’t tried it in a muffin tin so I can’t be sure on the baking time. Possibly 25 minutes or so? Sorry I can’t be more precise!
Hi! I am hoping to make this tomorrow but only have unsalted butter. Should I add some to the recipe (if so, how much) or can I make it with unsalted butter? Thank you!
Unsalted butter will also work for this recipe ☺️ Can’t wait to hear how it turns out!