Weight Watchers Wholesome Oatmeal and Zucchini Bake

This wholesome oatmeal and zucchini bake is the kind of breakfast that feels both cozy and nourishing. Shredded zucchini melts seamlessly into tender baked oats, adding moisture, fiber, and subtle sweetness without any heaviness. Lightly spiced and naturally satisfying, it’s the perfect make-ahead dish for busy mornings—slice it, warm it, and enjoy a filling breakfast that keeps you on track with your Weight Watchers goals. It’s comforting, nutritious, and simple enough to become part of your weekly routine.

Ingredients (makes 6 servings)

• 2 cups old-fashioned oats

• 1 medium zucchini, shredded and squeezed dry

• 2 eggs

• 1 ¾ cups unsweetened almond milk (or skim milk)

• 2 tablespoons maple syrup or honey

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• ½ teaspoon baking powder

• Pinch of salt

(Optional mix-ins: blueberries, grated apple, chopped nuts, or sugar-free chocolate chips — add according to points.)

Instructions

1. Prep the zucchini
   Shred the zucchini and squeeze out excess moisture using a clean towel or paper towels. This prevents a soggy bake.

2. Mix the batter
   In a large bowl, combine oats, cinnamon, baking powder, and salt.
   In a second bowl, whisk together eggs, milk, maple syrup, and vanilla.
   Stir wet ingredients into dry, then fold in the shredded zucchini.

3. Bake
   Pour the mixture into a greased 8×8 or similar baking dish.
   Bake at 375°F (190°C) for 35–40 minutes, or until the top is set and lightly golden.

4. Cool and serve
   Let it cool for a few minutes, slice into squares, and enjoy warm. Refrigerate leftovers for up to 5 days.

Estimated WW Points (per serving)

• Typically 3–5 points depending on milk choice and sweetener.