Well, I thought we were done! With zucchini, that is! The plants in my garden are starting to die off and the leaves on everything are starting to brown with the start of Fall just around the corner. My daily trips to my garden have turned into every other day. Basically I have just been harvesting my tomatoes and beans because those seem to be in full force, but everything else in my garden just gets a quick glance as I walk past those raised beds on my path to the tomatoes. When I was picking tomatoes the other day, my eyes glanced over to the nearby zucchini bed… and there they were. Big, ripe, green zucchini just waiting to be picked alongside beautiful new zucchini blossoms! I know I won’t have tons and tons of zucchini this time of year, but I am happy that I will be able to use the fresh produce from my garden in soups and such a little bit longer than I had expected.
This delicious Zucchini Bread Oatmeal is the perfect dish to make if you have a little fresh zucchini on hand. Old fashioned oats are mixed with freshly grated zucchini, a little butter, brown sugar, walnuts, cinnamon, nutmeg, ginger, and clove for a delicious breakfast warm right from the oven on a chilly Fall morning.
This Baked Oatmeal is not only pretty, with it’s flecks of bright green throughout, but it’s a wonderful meal that will keep you and your family satisfied until lunch time. My family and I on occasion have this for dinner on a “breakfast for dinner night”! Does your family ever have breakfast for dinner?
If you’ve got a few zucchini on hand, you can always double this recipe. Bake one that day and freeze the other one for later! It’s always nice to have a homemade, comforting breakfast waiting for you in the freezer on the weekends or when you may have company over and don’t feel like spending a lot of time in the kitchen. If you like zucchini bread, I think you will really enjoy this yummy recipe!
Ingredients
- 1 1/2 cups freshly grated zucchini
- 3 cups old fashioned oats
- 3/4 cup brown sugar
- 3/4 cup chopped walnuts, divided 1/2 cup into mixture, 1/4 cup for topping
- 3/4 cup milk
- 2 eggs, lightly beaten
- 1/4 cup butter, melted and cooled
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ginger
- 1/8 tsp. cloves
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. pure vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix together all of the ingredients.
- Spread into a 8 x 8 inch baking dish or deep dish pie plate.
- Sprinkle the remaining 1/4 cup chopped walnuts on top of oatmeal mixture.
- Bake for 30 - 35 minutes or until the center looks set.
- Serves 6.
- *If you are freezing this- prepare as usual and freeze unbaked. When you are ready to use the frozen oatmeal, defrost in the refrigerator overnight and bake as usual!
*Linking up at: Living Well Spending Less, Miz Helen’s Country Cottage, Skip To My Lou
I loaded the batter into 12 muffin cups (sprayed with oil/flour spray) because I love the browned edges – and take 2 muffins to work for breakfast. So good. Thanks for a great recipe.
Thank you Lynne! That’s a great idea (I love the browned edges too!) I’ll have to try that next time. 🙂 I’m glad you liked the recipe!
Shannon,
I made this last week for our “Breakfast for Dinner” night and then ate the leftovers for breakfast. It was a hit, and my one year old was a huge fan!
Thanks for a great recipe.
Elise
Elise @ Harvey Ever After recently posted…Mom’s Healthy Cheesy Potato Soup
Thank you Elise! I am so happy your family enjoyed this! 🙂
Congratulations!
Your recipe is featured on Full Plate Thursday this week! Enjoy your weekend and your new Red Plate!
Miz Helen
Miz Helen recently posted…Full Plate Thursday 9-18-14
Thanks so much Miz Helen! 🙂
Your Zucchini Bread Baked Oatmeal looks fabulous, I can’t wait to try it! Thanks so much for sharing with Full Plate Thursday and hope you are having a great week!
Come Back Soon,
Miz Helen
Miz Helen recently posted…Two Way Mexican Salad
Thanks so much Miz Helen! 🙂