Preheat oven to 375 degrees. Place 2 sliced bananas, oats, eggs, honey, baking powder, and salt in a blender. Cover and blend until smooth. Transfer to a medium bowl.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Prep delicious Zucchini Bread Baked Oatmeal for breakfast to power through your day. Plus, the shredded zucchini will help you sneak in an extra serving of veggies.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 bananas, sliced; divided | ||
| 2 c. Hy-Vee old fashioned oats | ||
| 4 Hy-Vee large eggs | ||
| ¼ c. Hy-Vee honey, plus additional for serving | ||
| 2 tsp. Hy-Vee baking powder | ||
| ½ tsp. kosher salt | ||
| 1 c. zucchini, unpeeled and shredded | ||
| ½ c. Hy-Vee chopped walnuts, divided | ||
| ½ c. Hy-Vee chopped pecans, divided |
Things To Grab
- Blender
- Medium bowl
- 8 (6-oz. each) ramekins
- Large rimmed baking sheet
- Wooden toothpick
Directions
Fold in shredded zucchini, 1/4 cup walnuts, and 1/4 cup pecans. Divide batter among 8 (6-oz. each) ramekins; top with remaining sliced banana, 1/4 cup walnuts and 1/4 cup pecans. Slightly press toppings into batter. Place ramekins in a large rimmed baking pan.
Bake 22 to 25 minutes or until toothpick inserted near center comes out clean. Drizzle with additional honey, if desired. Serve warm.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 95mg
- Sodium: 290mg
- Total Carbohydrates: 43g
- Protein: 9g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 6%
0%
Potassium 10%
Recipe Source:
Hy-Vee Seasons August 2022