Step 1

Preheat the oven to 375°F.

Step 2

Spray an 8-inch square baking dish with cooking spray.

Step 3

In a large bowl, mix together the oats, half the walnuts, baking powder, cinnamon, and salt.

Step 4

Add in the milk, maple syrup, egg, coconut oil, vanilla and grated zucchini. Stir well to combine.

Step 5

Carefully pour oatmeal mixture into the prepared baking dish.

Step 6

Scatter the remaining walnuts across the top.

Step 7

Bake for 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes. Portion and serve. I like topping mine with peanut butter or almond butter and a splash of milk.

Step 8

For storage: store in the refrigerator in an airtight container for up to 4 days.

Step 9

To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.