August Recipes

Zucchini Bread Baked Oatmeal

Bowl of Zucchini Bread Baked Oatmeal
Hands On:
20 minutes
Total Time:
45 minutes
Serves:
8

Ingredients

  • 3 bananas, sliced; divided
  • 2 cups Hy-Vee old fashioned oats
  • 4 Hy-Vee large eggs
  • ¼ cup Hy-Vee honey, plus additional for serving
  • 2 tsp Hy-Vee baking powder
  • ½ tsp kosher salt
  • 1 cup zucchini, unpeeled and shredded
  • ½ cup Hy-Vee chopped walnuts, divided
  • ½ cup Hy-Vee chopped pecans, divided
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Preparation

1
Preheat oven to 375°. Place 2 sliced bananas, oats, eggs, honey, baking powder, and salt in a blender. Cover and blend until smooth. Transfer to a medium bowl.
2
Fold in shredded zucchini, ¼ cup walnuts, and ¼ cup pecans. Divide batter among 8 (6-oz. each) ramekins; top with remaining sliced banana, ¼ cup walnuts and ¼ cup pecans. Slightly press toppings into batter. Place ramekins in a large rimmed baking pan.
3
Bake 22 to 25 minutes or until toothpick inserted near center comes out clean. Drizzle with additional honey, if desired. Serve warm.

Nutrition Facts

Serves: 8
Amount Per Serving
Calories:320
% Daily Value*
Total Fat: 15g 19%
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 95mg 32%
Sodium: 290mg 13%
Total Carbohydrate: 43g 16%
Dietary Fiber: 6g 21%
Sugars: 15g 30%
Protein: 9g 18%

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