![['Close-up view of a slice of Salted Brown Butter Banana Zucchini Baked Oatmeal, showing its moist texture and ingredients.', 'Side view of a serving of Salted Brown Butter Banana Zucchini Baked Oatmeal with visible zucchini and banana pieces.', 'A slice of baked oatmeal featuring a golden-brown crust and topped with Maldon sea salt, highlighting its rich ingredients.', 'Delicious Salted Brown Butter Banana Zucchini Baked Oatmeal in a rustic setting, emphasizing its hearty texture.']](https://timetocooks.com/wp-content/uploads/2026/08/salted-brown-butter-banana-zucchini-baked-oatmeal_1_U1-300x300.webp)
Salted Brown Butter Banana Zucchini Baked Oatmeal
A delicious and wholesome baked oatmeal combining the richness of browned butter, ripe bananas, and shredded zucchini for a nutritious breakfast treat.
Ingredients
For the wet ingredients
- 57 g salted butter for browning
- 1 medium zucchini, shredded and squeezed about 1 cup shredded zucchini
- 3 medium ripe bananas, mashed about 1 ¼ cup mashed banana
- 2 eggs
- 1 tablespoon vanilla extract
- 240 g unsweetened vanilla almond milk or dairy free milk of choice
For the dry ingredients
- 190 g gluten free rolled oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.25 teaspoon salt
Optional mix-ins
- 60 g chocolate chips or chunks optional
- 28 g chopped walnuts optional
For topping
- Maldon sea salt
Instructions
- Preheat oven to 350°F (175°C). Spray an 8x8 inch pan with nonstick spray.
- Brown the butter in a saucepan until golden and nutty, then cool for 10 minutes.
- Shred and squeeze excess moisture from zucchini. Mash bananas, then mix with eggs, vanilla, milk, zucchini, and cooled brown butter.
- Add dry ingredients to wet mixture, fold in optional mix-ins, pour into pan, and bake for 35-45 minutes until edges are golden. Cool, slice, and serve topped with sea salt.
Notes
Ensure to squeeze out all excess moisture from the zucchini for best results.