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Zucchini Baked Oatmeal

Zucchini Baked Oatmeal

Baked oatmeal with all of the delicious flavors of zucchini bread. Add these to your meal prep on Sunday for a delicious grab and go breakfast all week.
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 201kcal
Author: Organize Yourself Skinny


  • 3 cups rolled oats
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/2 cup dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups 1% milk or any milk
  • 1 1/2 cups shredded zucchini.


  • Preheat oven to 350 degrees
  • In a medium bowl mix together rolled oats, cinnamon, nutmeg, salt, and baking powder.
  • In a second medium bowl whisk together eggs, vegetable oil, dark brown sugar, vanilla extract. Slowly stir in milk until all the wet ingredients are blended.
  • Stir in the shredded zucchini.
  • Pour wet ingredients into dry ingredients and mix.
  • Divide the oatmeal mixture among a 12-cup muffin pan coated with cooking spray. Flatten the oatmeal mixture down with a spoon making sure all of the oats are covered with the liquid.
  • Bake for 30 minutes.
  • Remove from the oven and let the oatmeal cups sit for 5 minutes in the pan.
  • Remove from the pan and serve warm with some pure maple syrup or let the baked oatmeal cups cool completely and then store in a container in the refrigerator or freeze.


Make-ahead instructions
These baked oatmeal cups keep great in the refrigerator or freezer. To store them in the fridge simple put cooled baked oatmeal cups into a plastic or glass container. To freeze wrap the cooled baked oatmeal cups in plastic wrap and then put all of them into a large ziploc bag and freeze


Serving: 1g | Calories: 201kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Fiber: 3g | Sugar: 10g