Spiced Zucchini Apple Baked Oatmeal with Cinnamon Vanilla Glaze

Wonderful apple zucchini baked oatmeal filled with cozy spices and drizzled with a light cinnamon vanilla glaze. This protein-packed zucchini apple baked oatmeal is freezer-friendly and the perfect breakfast for transitioning from summer to fall! Add nuts and raisins for the ultimate breakfast treat.

I haven’t tested this recipe using flax eggs, but let me know if you do in the comments! Then be sure to follow the substitutions above for keeping the baked oatmeal dairy free. Learn how to make flax eggs here!

Ingredients:

• Wet ingredients:
• 1 medium zucchini*
• 1/2 cup unsweetened applesauce (i love using cinnamon applesauce!)
• 2 eggs, at room temperature
• 1 cup unsweetened almond milk
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter or melted and cooled coconut oil
• Dry ingredients:
• 2 cups old fashioned rolled oats, gluten free if desired
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon allspice
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup finely diced honeycrisp apples (from 1 medium honeycrisp apple, diced)
• Optional: 1/4 cup raisins
• Optional: 1/3 cup finely chopped pecans or walnuts
• For the cinnamon vanilla glaze:
• 2 tablespoons vanilla yogurt (or sub dairy free yogurt)
• 1 tablespoon powdered sugar (or you can sub 1/2 tablespoon maple syrup or honey)
• 1-2 teaspoons unsweetened almond milk, to thin
• ¼ teaspoon cinnamon
• ¼ teaspoon vanilla extract
• For topping:
• Optional: Thinly sliced apples