Baked zucchini apple oats with crunchy walnut topping

Jacqueline Alwill

Brown Paper Nutrition

Like crumble for breakfast but with added bonus of protein and vegetables from eggs and zucchini! Make once, reheat each day and eat until Thursday – perfect for a winter brekky to kick start your day.


Dairy Free : Vegetarian

Serves 4


2 free range eggs

2 cups plant based milk

2 cups (200g) rolled oats

1 teaspoon baking powder

2 (165g) zucchini, grated

2 red or green apples (280g), grated

½ teaspoon ground ginger

2 teaspoons ground cinnamon



1 cup (115g) walnuts, roughly chopped

1 cup (70g) shredded coconut

4 tablespoons maples syrup


Heat oven to 180C. In a large bowl whisk eggs and milk. Add rolled oats, baking powder, zucchini, apples and spices and mix. Pour into a large 20x20cm square baking dish. Combine topping ingredients in a bowl and mix, then spread evenly over the top of the oat mixture. Place in oven to bake for 25-35 minutes or until the top is lovely and golden. Serve hot as is or with a dollop of yoghurt.