Ingredients

The following ingredients have 4 Servings
  • 2 cups old fashioned rolled oats
  • 1/2 cup walnuts (chopped and divided)
  • 1/4 cup pure maple syrup
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon sea salt
  • 2 cups milk (I use almond milk)
  • 1 large egg (or 1 Tablespoon flaxseed for vegan)
  • 2 tablespoons coconut oil (melted)
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups grated zucchini
  • cooking spray

Instruction

  • Preheat the oven to 375°F.
  • Spray an 8-inch square baking dish with cooking spray.
  • In a large bowl, mix together the oats, half the walnuts, baking powder, cinnamon, and salt.
  • Add in the milk, maple syrup, egg, coconut oil, vanilla and grated zucchini. Stir well to combine.
  • Carefully pour oatmeal mixture into the prepared baking dish.
  • Scatter the remaining walnuts across the top.
  • Bake for 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes. Portion and serve. I like topping mine with peanut butter or almond butter and a splash of milk.
  • For storage: store in the refrigerator in an airtight container for up to 4 days.
  • To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.