This recipe was kind of an oops recipe. I had no idea what new flavor to try, but I definitely wanted banana and zucchini in there (because zucchini is my favorite thing to put in my baked oats!). So I thought I’d add some coconut (because why not?) and DUDE. It came out amazing!! It tastes like banana bread AND zucchini bread, and that hint of coconut is the perfect way to bring it all together. Sure, it’s getting hot this summer, but it’s always a good time for something THIS good.
This one is pretty standard as far as my baked oatmeals go. It starts with mashed banana. Then you add the zucchini and some water. After mixing everything but the oats into it, you stir the oats, pour it into a ramekin, top with coconut, and bake! Easy peasy, which I why I like making these so much. Nothing too complicated here, but it sure tastes like it was. Mmm.
If you like zucchini bread (or banana bread), definitely try this. If you don’t, I still think you should try it out! It’s oatmeal instead of actual bread, so the consistency is different. It’s really just a delicious breakfast. And breakfast can do no wrong.
Baked oatmeal is kind of my jam! So check out some of my other baked oatmeal recipes like Sweet Potato Pie, Piña Colada, Peanut Butter Apple, Blueberry French Toast, and Cookie Dough. If you want more with zucchini, try Chocolate Zucchini, PB&J With Zucchini, and Sweet Potato Carrot Cake. Or try these other zucchini recipes: Chocolate Zucchini Muffins, Fudgy Chocolate PB Zucchini Brownies, and Zucchini Noodles With Alfredo Sauce.
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
A scrumptious baked banana zucchini bread oatmeal topped with coconut! Packed with nutrition and perfect for breakfast on a cool morning.
- 1 banana, mashed*
- 1/2 cup zucchini, grated
- 3 tbsp water/nondairy milk
- 1/4 tsp cinnamon
- 1 tbsp ground flax/chia
- (optional) 1/8 tsp turmeric
- 2 tsp maple syrup
- 1 tbsp powdered peanut butter
- 1 tbsp + 1/4 tsp shredded coconut, divided
- 1/2 cup oats
- (optional) 1-2 tbsp walnuts
Preheat oven to 375 degrees F (190 C) and ready a ramekin for baking with parchment paper or non-stick spray. (I don't use either of those--I bake right within my ramekin, eat straight from it, and wash immediately.)
In a small/medium bowl, mix mashed banana, grated zucchini, and water.
Add cinnamon through 1 tbsp shredded coconut and mix well. Then add oats and (optional) walnuts and mix again.
Put mixture into ramekin and sprinkle 1/4 tsp shredded coconut on top. Then bake for 20-25 minutes, depending on how done you want it, and enjoy!
*You can you fresh or frozen-thawed here. Both work fine.