Salted Brown Butter Banana Zucchini Baked Oatmeal Recipe
This Salted Brown Butter Banana Zucchini Baked Oatmeal is a wholesome, comforting breakfast dish that combines the natural sweetness of ripe bananas with the subtle earthiness of zucchini. Browned butter adds a rich, nutty depth to the oats, while a hint of sea salt on top enhances the flavors perfectly. This baked oatmeal is gluten-free, dairy-free (when using plant-based milk), and packed with nourishing ingredients, making it a delicious start to your day or a cozy snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- ¼ cup (57g) salted butter
- 1 medium zucchini, shredded and squeezed of excess moisture (about 1 cup shredded zucchini)
- 3 medium extra ripe bananas, mashed (about 1¼ cup mashed ripe banana)
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup (240g) unsweetened vanilla almond milk or dairy free milk of choice
Dry Ingredients
- 2 cups (190g) gluten free rolled oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Optional Mix-Ins
- ⅓ cup (60g) chocolate chips or chocolate chunks
- ¼ cup (28g) chopped walnuts
Topping
- Maldon sea salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8×8 inch baking pan with nonstick cooking spray to ensure easy removal of the oatmeal after baking.
- Brown the Butter: In a small saucepan over medium heat, melt the salted butter. Whisk constantly as it melts, crackles, and foams. Continue whisking until the butter turns a golden amber color and develops a nutty aroma, usually a few minutes after foaming. Remove from heat immediately and transfer the browned butter into a medium bowl, scraping all from the pan to prevent burning. Let it cool for about 10 minutes.
- Prepare the Zucchini: Shred the zucchini to equal about 1 cup and then wrap it in a clean paper towel, dish towel, or cheesecloth. Squeeze out all the excess moisture thoroughly — this step is critical to prevent sogginess in the baked oatmeal.
- Combine Wet Ingredients: In a large bowl, mash the bananas until smooth. Add the eggs, vanilla extract, and unsweetened almond milk and mix well. Stir in the squeezed shredded zucchini and the cooled brown butter until fully incorporated.
- Add Dry Ingredients: Add the gluten-free rolled oats, baking powder, cinnamon, nutmeg, and salt to the wet mixture. Stir gently until combined. If using, fold in optional chocolate chips or chopped walnuts now.
- Bake the Oatmeal: Pour the mixture into the prepared pan, smoothing out the top evenly. Bake in the preheated oven for 35 to 45 minutes, or until the edges are golden brown and the center is set.
- Cool and Serve: Remove the baked oatmeal from the oven and allow it to cool for about 10 minutes. Cut into 6 slices, sprinkle with Maldon sea salt, and serve with additional banana slices if desired.
Notes
- Thoroughly squeezing out zucchini moisture is essential to avoid soggy baked oatmeal.
- Use ripe bananas for natural sweetness and best flavor.
- Brown the butter carefully while whisking constantly to prevent burning and achieve a rich nutty flavor.
- Gluten-free oats make this recipe suitable for those with gluten sensitivity.
- Optional mix-ins such as chocolate chips or walnuts add texture and flavor variation.
- For a dairy-free option, use a plant-based milk like almond milk.
