Banana Baked Oatmeal with Zucchini

Mix a number of easy substances to make the yummiest tackle Banana Baked Oatmeal—with zucchini! It has complete grains, each fruits and veggies, and a brilliant simple methodology that you are able to do even when you’ve got a toddler underfoot!

Banana Baked Oatmeal (with Zucchini)

One in every of my largest complaints about each banana bread and zucchini bread is that it may take as much as an hour (or extra!) to bake. By baking this bread in an 8×8-inch pan somewhat than a loaf pan, we are able to reduce the baking time in half. This makes it a lot simpler to make…and sooner to take pleasure in!

And it’s a scrumptious option to serve veggies for breakfast.

This baked oatmeal makes use of rolled oats as the bottom, so it’s full of fiber and complete grains. However the outcome continues to be moist and scrumptious, so the youngsters will nonetheless (hopefully!) be into it. I’m an enormous fan of a slice of this for breakfast and, I like to make this in the summertime when there’s loads of zucchini to go round. It’s form of like a cross between Baked Oatmeal and Traditional Banana Bread so far as the feel goes.

Components You Want

The substances on this fast bread are primary and guarantee nice taste with out a lot added sweetness. You’ll want:

• Zucchini: I take advantage of a basic inexperienced zucchini right here. The one observe is to squeeze it tremendous dry after grating it to make sure many of the moisture is eliminated.
• Ripe bananas: Ripe bananas with brown spots will make this bread style candy and have the very best taste.
• Yogurt (or butter, you get to choose!): Both of those add moisture and richness.
• Eggs
• Oats: You need to use rolled oats which were floor up barely within the meals processor or blender, instantaneous oats, and even oat flour. The finer the oats, the extra uniform the ultimate texture shall be.
• Shredded coconut: I like the flavour of unsweetened shredded coconut right here, however you’ll be able to merely use extra oats in case you want.
• Cinnamon and vanilla: These two add good taste to this recipe, so I like to recommend you add each.
• Baking powder: A little bit baking powder helps the combination bake by means of and rise a bit to make sure the bread is moist and simple to eat.
• Maple syrup: I wish to sweeten this a bit with maple syrup. If you wish to skip this, omit it and add the identical quantity of milk as a substitute.
• Chocolate chips, non-obligatory however advisable.

Step-by-Step Directions

Right here’s a have a look at the straightforward course of concerned in making this breakfast or snack. Scroll right down to the underside of this put up for the total info.

1. Grate the zucchini and unfold onto a towel
2. Roll up the towel to soak up any extra moisture.
3. Grind the oats in a meals processor for about 30 seconds, or till they resemble a rough flour.
4. Add the remainder of the substances besides the chocolate chips and course of till the batter is clean.
5. Stir in chocolate chips and pour into ready pan. Bake!

TIP: You’ll need to let this wholesome fast bread cool within the pan earlier than you slice it to make sure it holds collectively. It’s tender when heat.

Incessantly Requested Questions

Chocolate Chip Zucchini Bread

If you wish to add chocolate chips, you want solely a small quantity  to make this bread style tremendous indulgent. I like semi-sweet or darkish chocolate chips, however use what you will discover or have readily available.

Retailer

You may retailer it in an hermetic container within the fridge for 3-5 days or within the freezer for as much as 3 months. Let thaw within the fridge or at room temperature.

Greatest Ideas for Success

• Use very ripe bananas for the very best taste and pure sweetness.
• Make sure to dry the shredded zucchini completely on the towel.
• Let the bread cool within the pan earlier than slicing (in case you can!). It will assist it maintain collectively when slicing it.
• This bread can also be good served plain or with cream cheese or nut butter on prime.
• We like this very barely warmed or chilled straight out of the fridge, so style it each methods and see what you and the youngsters like.
• I like to chop into cubes when serving to youthful youngsters so it’s simple to chew.
• To make dairy-free: Use melted coconut oil or peanut butter rather than the butter or yogurt.
• To make gluten-free: Use licensed gluten-free rolled oats.
• To make this egg-free, use a favourite retailer purchased egg replacer or substitute ¼ cup milk for the egg and know the feel shall be softer.

I’d love to listen to in case you attempt the recipe, so please remark beneath to share!

• Preheat the oven to 350 F. Coat an 8×8-inch baking dish with nonstick spray.

• Grind the oats in a meals processor for about 30 seconds, or till they resemble a rough flour.

• Add the remainder of the substances besides the chocolate chips and course of for about 1 minute, stopping to scrape down the perimeters of the processor as wanted, till the batter is clean.

• Pour into ready pan, smoothing with a spatula, and sprinkle the chocolate chips on prime or stir in gently. Bake for 28-Half-hour, or till the sides are golden and a cake tester inserted into the middle comes out clear. Let cool within the pan earlier than slicing.

• Serve chilled, at room temperature, or barely heat.

• Retailer in an hermetic container within the fridge or in a zip-top freezer bag within the freezer with as a lot air eliminated as attainable for as much as 3 months.
• Make sure to dry the shredded zucchini completely on the towel.
• Insert a cake tester into the middle of the bread on the finish of testing to examine for doneness—it ought to come out nearly totally dry. Let the bread cool within the pan earlier than slicing (in case you can!).
• Use very ripe bananas for the very best taste and pure sweetness.
• This bread can also be good served plain or with cream cheese or nut butter on prime. We like this very barely warmed or chilled straight out of the fridge, so style it each methods and see what you and the youngsters like.
• You may omit the shredded coconut and use further oats as wanted.
• Dairy-free: Use melted coconut oil or peanut butter rather than the butter or yogurt.
• Gluten-free: Use licensed gluten-free rolled oats.
• To make this egg-free, use a favourite store-bought egg replacer or substitute ¼ cup milk for the egg and know the feel shall be softer.

Energy: 153kcal, Carbohydrates: 19g, Protein: 3g, Fats: 8g, Saturated Fats: 5g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Trans Fats: 1g, Ldl cholesterol: 38mg, Sodium: 133mg, Potassium: 193mg, Fiber: 2g, Sugar: 7g, Vitamin A: 161IU, Vitamin C: 3mg, Calcium: 62mg, Iron: 1mg

This put up was initially printed June 2016.