Spiced Zucchini Apple Baked Oatmeal with Cinnamon Vanilla Glaze

Wonderful apple zucchini baked oatmeal filled with cozy spices and drizzled with a light cinnamon vanilla glaze.

This protein-packed zucchini apple baked oatmeal is freezer-friendly and the perfect breakfast for transitioning from summer to fall! Add nuts and raisins for the ultimate breakfast treat. This zucchini apple baked oatmeal can easily be turned into on-the-go oatmeal cups and is freezer-friendly! AKA the best meal prep breakfast for transitioning you from summer into fall. I know we’re not quite ready for pumpkin season, so start with this beautiful seasonal breakfast and we’ll talk fall in a few weeks.

Ingredients

Wet ingredients:

• 1 medium zucchini*
• 1/2 cup unsweetened applesauce (i love using cinnamon applesauce!)
• 2 eggs, at room temperature
• 1 cup unsweetened almond milk
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter or melted and cooled coconut oil

Dry ingredients:

• 2 cups old fashioned rolled oats, gluten free if desired
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon allspice
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup finely diced honeycrisp apples (from 1 medium honeycrisp apple, diced)
• Optional: 1/4 cup raisins
• Optional: 1/3 cup finely chopped pecans or walnuts

For the cinnamon vanilla glaze:

• 2 tablespoons vanilla yogurt (or sub dairy free yogurt)
• 1 tablespoon powdered sugar (or you can sub 1/2 tablespoon maple syrup or honey)
• 1-2 teaspoons unsweetened almond milk, to thin
• ¼ teaspoon cinnamon
• ¼ teaspoon vanilla extract

For topping:

• Optional: Thinly sliced apples

Directions

1. Preheat the oven to 350 degrees F. Spray a 8×8 inch baking pan with nonstick cooking spray.
2. *First, measure out 1 heaping cup of shredded zucchini from your medium zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!
3. In a medium bowl, mix together the shredded zucchini, applesauce, eggs, almond milk, maple syrup, vanilla, and melted and cooled butter or coconut oil until well combined.
4. Next stir in dry ingredients: oats, baking powder, cinnamon, allspice, ginger, nutmeg and salt; stir well to combine. Fold in diced apples, raisins and pecans/walnuts.
5. Spread out oatmeal in a prepared pan. Add thinly sliced apples on top if you’d like. Bake for 35-40 minutes until edges are slightly golden and center is set.
6. In a small bowl, mix together the Greek yogurt, powdered sugar, milk, vanilla and cinnamon; mix to combine. Add more milk if necessary so you can drizzle on top of the oatmeal. Serves 6-8. Enjoy!

Recipe Notes

Feel free to skip the glaze and just drizzle the baked oatmeal with maple syrup instead; it’s just as delicious!