Zucchini Baked Oatmeal: An Ode to the High Summer Garden

Zucchini Baked Oatmeal

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• 2 large eggs
• 2 tablespoons maple syrup or honey
• 1/2 cup creamy nut butter
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 1/2 cups milk (I like oat milk for this)
• 2 cups old fashioned rolled oats
• 1 cup shredded zucchini, moisture squeezed out
• 1/4 teaspoon salt
• adds ins: mini chocolate chips, toasted nuts, seeds, shredded coconut

Directions:

Preheat oven to 350º and grease a 9×9 inch pan. In a large bowl whisk maple syrup/honey, nut butter, egg, vanilla extract and milk until combined. Stir in oats, baking powder, salt, and cinnamon. Then gently fold in shredded zucchini and any add ins you’d like to use. Spread evenly into baking pan and sprinkle a few more add ins on top. Bake about 30 minutes or until oatmeal is set and golden.

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