I have a thing about zucchini – I love it. There are two of us in our family and we planted 6 zucchini plants! Note: It’s recommended that you plant 1 zucchini plant per person. Oops.
Needless to say, we have an abundance of zucchini and we love it.
During the summer I am always looking for new ways to try zucchini, and this time, I went for a breakfast item that we also love: Baked Oatmeal!
No kidding, this baked oatmeal tastes just like zucchini bread. And, topped with a dollop of cream cheese frosting, tastes like my mom’s cinnamon zucchini cake.
We loved it.
And, it’s a healthy whole-grain start to your day.
Zucchini Bread Baked Oatmeal
Ingredients
- 3 C Old Fashioned Oats
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 tsp. cinnamon
- 1/3 C honey (or 1/2 C brown sugar)
- 1/2 C unsweetened applesauce
- 1 C milk
- 1 tsp. vanilla
- 1 egg
- 1 C shredded zucchini
- Raisins, optional
Directions
Begin by mixing together the 3 C oats, 2 tsp. baking powder, 1/2 tsp. salt and 3/4 tsp. cinnamon.
To the same bowl, add 1/3 C honey or 1/2 C unpacked brown sugar. Stir in 1/2 C applesauce, 1 C milk, 1 tsp. vanilla and 1 egg.
Mix in the shredded zucchini. {Note: to help the prep, feel free to shred the zucchini the night before}
If desired mix in 1/2 C – 1 C raisins. Alternatively, you can garnish the baked oatmeal with these raisins.
Pour into a lightly greased 8x8 or 9x9 inch baking dish.
Bake at 350 for 30-35 minutes until a toothpick inserted in the middle of the breakfast bake comes out clean.
Serve warm – either with milk or just as a slice. Or, for a real treat, with a dollop of cream cheese frosting.
Additional add-ins that would be tasty include: blueberries, fresh sweet cherries, or chocolate chips!
Enjoy!
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