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5 from 12 votes
Home By Course Breakfast Oats & Oatmeal

Baked Zucchini Oatmeal with Nutella Spread (Great for Meal Prep!)

This Baked Zucchini Oatmeal is quite literally what healthy meal prep breakfast dreams are made of! It's full of fiber and protein and so good you can eat it for dessert! 

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By: Lauren published: Jul. 05, 2022 updated: Jun. 11, 2024 9 Comments

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Baked Zucchini Oatmeal with Nutella Spread in a baking dish.
Contents hide
About This Recipe
Why You’ll Love This Baked Zucchini Oatmeal with Nutella
Ingredients and Substitutions
How To Store
FAQ: Baked Zucchini Oatmeal
More Oatmeal Recipes You’ll Love
Baked Zucchini Oatmeal
MyFitnessPal Entry
Did You Make This?

About This Recipe

I know you’re going to love this high volume, macro-friendly Baked Zucchini Oatmeal! The oatmeal is perfectly spiced and baked to perfection and it tastes like a healthy cake with the Nutella on top!

I mean really is there a better breakfast meal prep than baked oatmeal?? You’re gonna have a hard time convincing me otherwise!

This recipe calls for zucchini to add volume without adding a whole lot of calories. It blends in so well that you can’t even taste it, I promise! It’s also packed with fiber and protein to keep you feeling full and satisfied for hours. It’s perfect to make at the beginning of the week and enjoy allllll week long.

Make your own homemade Nutella or pick some up at the store- it’s the best way to elevate this low calorie, macro-friendly oatmeal bake!

Or you can omit the Nutella and enjoy the oatmeal bake as is, or with your favorite oatmeal toppings. It’s also delicious with peanut butter, fruit, yogurt and a little drizzle of maple syrup or honey!

If you’re looking for baked oatmeal but without zucchini, try my blueberry muffin baked oatmeal, carrot cake oat bake or spiced pear cauliflower oat bake instead!

Zoomed in view of baked zucchini oatmeal with nutella spread on a plate with a fork.

Why You’ll Love This Baked Zucchini Oatmeal with Nutella

  • It’s PERFECT for meal prep.
  • A great option for breakfast, snack, or dessert!
  • The oatmeal AND Nutella recipes are staple recipes to have in your back pocket!
  • It’s protein packed, low calorie, and macro-friendly.
  • Seriously so incredibly cozy and delicious! 

Ingredients and Substitutions

  • Zucchini – We are adding this for more volume. You can’t taste it in the oatmeal bake but you can see it. If you would rather not see it, you can use cauliflower rice instead.
  • Egg whites – or regular eggs
  • Milk of choice – I used almond milk, but any dairy or nondairy milk works!
  • Unsweetened applesauce – You can also substitute mashed banana or pumpkin.
  • Oats – Quick oats and old-fashioned oats both work for this recipe.
  • Protein powder – I used PEScience snickerdoodle. Any vanilla or cinnamon flavor would be good here.
  • Sweetener – any sweetener works, liquid or granulated. I like maple syrup or brown sugar for this.
  • Baking essentials – grab some salt, cinnamon, baking powder and vanilla!
Zoomed in view of baked zucchini oatmeal with nutella spread on a small plate with a fork.

How To Store

Keep your Baked Zucchini Oatmeal stored in the fridge, covered, for up to a week. You can spread the Nutella spread over the baked oatmeal OR keep it stored separately. The Nutella spread will stay fresh in the fridge covered for up to 2 weeks. 

Baked Zucchini Oatmeal with Nutella Spread in a baking dish.

FAQ: Baked Zucchini Oatmeal

Can I freeze this recipe?

Yes you can freeze this recipe! To freezer, store in an airtight container or wrapped in tin foil (my preferred method) in a Ziplock bag for up to 3 months. I prefer to freeze this bake without the Nutella recipe and just add it real quick when I’m ready to eat.

What type of oats should I use for this recipe?

You can use old-fashioned rolled oats or quick oats for this recipe! The texture will be slightly different depending on which one you choose (a little nuttier and heartier if using rolled oats) but both work well! I would not use steel-cut oats for this recipe.

Is this recipe gluten-free?

Yes, this oatmeal bake is gluten-free. Just be sure to use oats that are certified gluten-free.

More Oatmeal Recipes You’ll Love

Carrot cake oatmeal bake topped with vanilla maple cream cheese icing cut into squares on a cooling rack.

Easy Carrot Cake Oatmeal Bake

Spiced pear oatmal in a baking dish topped with sliced pears.

Spiced Pear Vanilla Cauliflower Oatmeal Bake

Pumpkin Baked Oatmeal topped with Vanilla Maple Cream Cheese Frosting on a small plate with a fork.

The Most Bomb Healthy Pumpkin Oatmeal Bake

Bo berry bars topped with icing on parchment paper.

Bo-Berry Oat Bars {Baked Blueberry Oats with Icing}

Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!

Baked Zucchini Oatmeal with Nutella Spread in a baking dish.
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5 from 12 votes

Baked Zucchini Oatmeal

? Dairy-Free ? Gluten-Free ? High Protein ? Macro-friendly ? Vegetarian
This Baked Zucchini Oatmeal is quite literally what healthy meal prep breakfast dreams are made of! It's full of fiber and protein and so good you can eat it for dessert! 
Yield: 8
Prep: 10 minutes mins
Cook: 40 minutes mins
Total: 50 minutes mins
Calories: 149kcal
Protein: 15.6g
Fat: 2.3g
Carbs: 16.4g

Ingredients

  • 2 medium zucchini (400g)
  • 1.5 cup egg whites (360g)
  • 1 cup unsweetened almond milk (240g) or milk of choice
  • 1/2 cup unsweetened applesauce (240g) or mashed banana
  • 1.5 Tbsp vanilla extract
  • 1 tsp liquid stevia or sweetener of choice to taste
  • 1.5 cups rolled oats (120g)
  • 1/2 cup vanilla protein powder (60g)
  • 1/4 cup brown sugar or maple syrup
  • 1/4 cup peanut butter powder (32g)
  • 1 Tbsp cinnamon
  • 1 Tbsp baking powder
  • 1 tsp salt
  • Nutella store-bought or homemade

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.

Instructions

  • Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper and spray with cooking spray.
  • Peel your zucchini (if desired) then shred with a grater. Do not drain excess liquid.
  • To a large bowl, add all the wet ingredients (zucchini through liquid stevia). Using a hand mixer, mix to combine.
  • In a separate bowl, add all the dry ingredients (oats through salt) and whisk to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until all ingredients are incorporated.
  • Pour mixture into prepared baking dish and spread out evenly.
  • Bake for 40-45 minutes or until the edges start to turn golden brown and the center is set. Let cool completely before slicing. Even better, let cool to room temperature, then cover and chill in the fridge overnight. It's easier to cut after it's chilled and also it tastes better since the flavors have had time to come together!
  • When ready to eat, slice and spread with Nutella or any of your other favorite oatmeal toppings and enjoy!

Equipment

  • 9×13 baking dish
  • Parchment paper

Notes

To make gluten-free: use certified gluten-free oats.
To make dairy-free: use dairy-free milk and a plant-based protein powder.
Log the Nutella Spread separately so you can log as much or as little as you’d like. Search MFP for LFF Nutella Spread
To store: keep Baked Zucchini Oatmeal stored in the fridge, covered, for up to a week. You can spread Nutella over the baked oatmeal OR keep it stored separately (what I usually do). Nutella Spread will stay fresh in the fridge covered for up to 2 weeks.

Nutrition Information

Serving: 1/8 of bake (204g), Calories: 149kcal (7%), Carbohydrates: 16.4g (5%), Protein: 15.6g (31%), Fat: 2.3g (4%), Saturated Fat: 0.2g (1%), Fiber: 3.4g (14%), Sugar: 1.5g (2%)

Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.

MyFitnessPal Entry

LFF Baked Zucchini Oatmeal

© Author: Lauren

Baked Zucchini Oatmeal with Nutella Spread in a baking dish.

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Lauren

Lauren

Lauren lives with her husband, Simon and two dogs, Finley and Cookie, in the Carolina’s. She has college degrees in Nursing and Exercise Science, is a NASM certified trainer and spent many years as a macro coach before transitioning to full time blogging. She loves staying active, being creative and recreating her favorite comfort food dishes into healthier, lightened up versions. Desserts are her speciality!

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I’m Lauren, a food lover sharing healthy, macro-friendly recipes that taste good and you can feel good about eating. Here you’ll find everything from breakfasts to easy dinners to lightened up desserts because desserts are absolutely mandatory around here!

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