Banana Zucchini Baked Oatmeal Cups

Lightly sweetened whole-grain Baked Oatmeal Cups with banana and zucchini make the perfect healthy breakfast or afternoon snack on-the-go! So moist and delish with a smear of peanut butter.

When people tell me they forgot to eat breakfast, I get...confused. Like totally, completely, utterly bamboozled.

From my chocolate peanut butter oatmeal cups and apple oatmeal cups, we've got portable oatmeal options!

I love how they're pre-portioned so you can grab a couple for an easy peasy breakfast on-the-go. Healthy. Easy. Lasts all week. Freezer friendly. We can do this, yo!

The low down on key ingredients

• Old fashioned (rolled) oats: I developed this recipe to have a base of 100% whole grain oats. We don't want quick or instant oats here. Use certified gluten-free if needed.
• Bananas: Just like in my best ever gluten free banana bread, the riper the better since they're playing a major role in sweetening this. You'll want to make sure you have a cup, which is 3 small or 2-ish large bananas.
• Zucchini: You'll need one medium unpeeled zucchini, about 7oz, freshly grated. No need squeeze!
• Milk: Any kind of milk, dairy or non-dairy, will work in this recipe.
• Chia egg: To help bind the batter and add height. You can also use flax eggs or regular eggs. I found that chia worked better to bind them than flax.
• Almond butter: For flavor and fat in place of oil or butter. I've also tested these with peanut butter and they're great!
• Maple syrup: For a bit of extra sweetness--trust me, don't skip it! You can also use honey, or omit it for a no added sugar oatmeal cup. I tested these with honey and they were delish.

Let's customize!

Baked oatmeal is also splendid because you can totally do you.

• Make it chunky monkey style: Swap almond butter for peanut butter and add chocolate chips for a real morning treat.
• Amp up the protein: Use two eggs instead of the flax and add a couple scoops of your favorite protein powder or a couple tablespoons of hemp seeds to the batter.
• Feeling low-sugar: Leave out the maple syrup completely and use extra ripe bananas for natural sweetness.
• Make it an oatmeal bake: Trying to ditch the muffin tin? You can make this in a 9x13inch baking dish, too. It'll take longer, so keep an eye on it.

Expert tips for grating zucchini

That's right...we're slamming veggies for breakfast. Hallelujah.

• Don't squeeze out the liquid. This recipe calls for 1 ½ cups of zucchini and we are not squeezing the water out because we're actually relying on the natural moisture. A small zucchini will get you closer to a cup, so I recommend a medium one.
• Grate first, then measure. Since zucchini vary so much in size, definitely grate it and then measure out the correct amount after. I weighed it to add more clarity and it was about 7 ounces. Freeze any extra for smoothies!
• No need to peel. More fiber and nutrients, please. Just wash it and trim the ends. I like to use a box grater over a plate. Or maybe you’re lucky and you have a box grater with an attachment that catches the goods at the bottom? Blessed.

How to store

You can store leftovers on the counter for up to 2 days but then you'll want to transfer to an air-tight container and store in the refrigerator for up to 1 week.

In order to reheat, simply warm in microwave for 10-15 seconds.

Freeze for later

Simply freeze them in an even layer on a baking sheet. Once frozen, transfer them to a freezer-safe baggie and freeze for up to 3 months.

You can transfer them to the refrigerator the night before so they’re ready to go in the morning.

Pretty please let me know how this  recipe turns out for you by leaving a star rating and/or comment! I hope you adore it as much as I do.

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