It’s me, your breakfast fairy godmother, sharing one of my fav baked oatmeal recipes to make towards the end of summer. I first shared this wonderful breakfast 2 years ago during our annual Zucchini Week and you all fell in LOVE. So, here’s your reminder that this is the perfect time to make it!
I know the AK community is obsessed with baked oatmeal (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 an absolute flavor explosion. My love for brown butter (here are all of my recipes that use it!) 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. My little ones are 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 the brown 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 the summer! Shredded zucchini adds natural moisture and you won’t 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 the kids for breakfast. If it’s for a little dessert, I’ll keep the chocolate chips in for them! They LOVE it and it’s a great way to get them 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 truly makes this baked oatmeal one-of-a-kind. Learn how to easily brown butter here!
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
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!
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
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Preheat the oven to 350 degrees F. Spray a 8×8 inch pan with nonstick cooking spray.
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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.
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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!
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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.
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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.
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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
See the full post for tips, tricks & ways to customize this baked oatmeal!
Nutrition
Serving: 1slice (without nuts or chocolate)Calories: 248kcalCarbohydrates: 31.2gProtein: 6.3gFat: 11.7gSaturated Fat: 5.3gFiber: 4.8gSugar: 7.5g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 5th, 2021, and republished on August 14th, 2023.