Ingredients

The following ingredients have 6 Servings
  • 2 cups old fashioned oats or gluten-free oats
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups milk of your choice
  • 1 large egg
  • 3 tablespoons coconut oil, (melted and cooled slightly (or melted and cooled butter))
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • Candied pecans, (for topping the oatmeal, optional)

Instruction

  • Preheat the oven to 350 degrees F. Grease an 8x8 square baking dish and set aside.
  • In a medium bowl, mix together the oats, brown sugar, baking powder, salt, cinnamon, and nutmeg.
  • In another medium bowl, whisk together the milk, egg, coconut oil (or butter), and vanilla.
  • Pour the milk mixture over the oats and stir until combined. Add in the zucchini and stir again. Pour oat mixture into prepared baking dish.
  • Bake for 30-35 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes. Spoon into bowls and serve with candied pecans, if desired.