Banana Baked Oatmeal with Zucchini

Texture-wise, this tastes like a cross between baked oatmeal and banana bread. We like it for breakfast or as a snack.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 28

Total Time 38

Servings squares

Calories 153kcal

Preheat the oven to 350 F. Coat an 8×8-inch baking dish with nonstick spray.
Grind the oats in a food processor for about 30 seconds, or until they resemble a coarse flour.
Add the rest of the ingredients except the chocolate chips and process for about 1 minute, stopping to scrape down the sides of the processor as needed, until the batter is smooth.
Pour into prepared pan, smoothing with a spatula, and sprinkle the chocolate chips on top or stir in gently. Bake for 28-30 minutes, or until the edges are golden and a cake tester inserted into the center comes out clean. Let cool in the pan before slicing.
Serve chilled, at room temperature, or slightly warm.

Store in an airtight container in the fridge or in a zip-top freezer bag in the freezer with as much air removed as possible for up to 3 months.
Be sure to dry the shredded zucchini thoroughly on the towel.
Insert a cake tester into the center of the bread at the end of testing to check for doneness—it should come out almost entirely dry. Let the bread cool in the pan before slicing (if you can!).
Use very ripe bananas for the best flavor and natural sweetness.
This bread is also good served plain or with cream cheese or nut butter on top. We like this very slightly warmed or chilled straight out of the fridge, so taste it both ways and see what you and the kids like.
You can omit the shredded coconut and use additional oats as needed.
Dairy-free: Use melted coconut oil or peanut butter in place of the butter or yogurt.
Gluten-free: Use certified gluten-free rolled oats.
To make this egg-free, use a favorite store-bought egg replacer or substitute 1/4 cup milk for the egg and know the texture will be softer.