Baked zucchini bread oatmeal

The flavors of zucchini bread baked into your morning oatmeal! I am on a bit of a baked oatmeal kick lately. It started with the peanut butter one that I posted on a couple of weeks ago and now we are onto zucchini. With fall coming, I see many more versions (pumpkin! sweet potato! apple!) making an appearance in our kitchen and in our bellies in the near future. This time of year, many people are trying to find ways to use up their zucchinis. We love zucchini bread, and I figured that it would make a delicious baked oatmeal as well. Also, as I've mentioned before, we are always looking for meals that our twins can easily feel themselves. This method makes it easier for them to get the oatmeal into their mouths all by themselves (because they aren't fans of being spoon fed anymore). This zucchini version was a hit with all of us! We like to serve ours scooped into a bowl with a little milk, or just cut into a square for the little ones.

Baked zucchini bread oatmeal
1-1/2 cups quick cooking oats
1/4 cup lightly packed light brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 large egg
3/4 cup milk
1 teaspoon pure vanilla extract
1/4 cup melted unsalted butter, plus more for greasing pan
3/4 cup unpeeled grated zucchini
1/3 cup chopped walnuts (I left these out for the little ones)

Preheat the oven to 350 degrees.

Lightly grease an 8x8-inch baking dish.

In a large bowl, stir together the oats through cinnamon. Then stir in the egg through zucchini (and walnuts, if using) until well-combined. Pour and evenly spread into the baking dish.

Bake for about 25-27 minutes, or until golden and an inserted toothpick comes out cleanly from the middle.

Let cool slightly and then serve as desired. Cover leftovers and eat at room temperature, or reheated.