I know what you’re thinking — green oatmeal? Yuck!
Last weekend when I was home visiting my family for the Fourth, my dad was quite generous with sharing the vegetables from his garden. It just so happened that he gave me zucchini. Like, a lot of it. And by a lot I mean approximately five huge, green zucchini.
I had to get pretty creative since I’m the only one who eats zucchini in my family of two! After shredding and freezing some of it, I whipped up a roasted vegetable zucchini quinoa and almond flour banana zucchini bread…and still had some zucchini left. What to do, what to do?
Throw it in some oatmeal!
I’m serious when I say this stuff tastes like zucchini bread, fresh out of the oven, and it is delicious. I made mine in a round Corningware dish and had enough for six whole servings!
Baked Zucchini Bread Oatmeal
- 3 c. oats
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 tsp. cinnamon
- 1/3 c. agave (or honey)
- 1/2 c. unsweetened applesauce
- 1 c. milk (I used unsweetened vanilla almond milk)
- 1 tsp. vanilla
- 1 egg
- 1 1/2 c. zucchini
- 1 small apple, chopped
- In a large bowl, mix together dry ingredients (oats, baking powder, salt, cinnamon).
- Next, add 1/3 c. agave, 1/2 c. unsweetened applesauce, 1 c. milk, 1 tsp. vanilla, and egg. Stir until well blended.
- Mix in zucchini and chopped apple.
- Pour into a greased baking dish. (I used a 9-inch round Corningware dish but 8 x 8 dish would work as well.)
- Bake at 350 for about 35-40 minutes or until toothpick comes out smooth.
- After it’s finished, top with desired toppings! (I used flaxseed, hemp seed, and peanut butter. Walnuts or raisins would be great also!)
How to level up this recipe:
- Use 1/2 c. ground flaxseed to the dry ingredients to pump up the fiber and protein count.
How to level down this recipe:
- For added sweetness, use 1/3 c. brown sugar instead of agave.
How do you use all that extra zucchini in your garden?