Baked Zucchini Oatmeal

Name: Baked Zucchini Oatmeal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 serving
Ingredients: 2 medium zucchini (400g); 1.5 cup egg whites (360g); 1 cup unsweetened almond milk (240g); 1/2 cup unsweetened applesauce (240g); 1.5 Tbsp vanilla extract; 1 tsp liquid stevia; 1.5 cups rolled oats (120g); 1/2 cup vanilla protein powder (60g); 1/4 cup brown sugar; 1/4 cup peanut butter powder (32g); 1 Tbsp cinnamon; 1 Tbsp baking powder; 1 tsp salt; Nutella

User Reviews

5.0

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8
Calories
149 kcal
Course
Breakfast
Cuisine
American

Baked Zucchini Oatmeal

Heidi Hunt

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This Baked Zucchini Oatmeal is quite literally what healthy meal prep breakfast dreams are made of! It's full of fiber and protein and so good you can eat it for dessert!

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Ingredients

Servings

2 medium zucchini (400g)
1.5 cup egg whites (360g)
1 cup unsweetened almond milk (240g) or milk of choice
1/2 cup unsweetened applesauce (240g) or mashed banana
1.5 Tbsp vanilla extract
1 tsp liquid stevia or sweetener of choice to taste
1.5 cups rolled oats (120g)
1/2 cup vanilla protein powder (60g)
1/4 cup brown sugar or maple syrup
1/4 cup peanut butter powder (32g)
1 Tbsp cinnamon
1 Tbsp baking powder
1 tsp salt
Nutella store-bought or homemade

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Instructions

Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with parchment paper and spray with cooking spray.
Peel your zucchini (if desired) then shred with a grater. Do not drain excess liquid.
To a large bowl, add all the wet ingredients (zucchini through liquid stevia). Using a hand mixer, mix to combine.
In a separate bowl, add all the dry ingredients (oats through salt) and whisk to combine.
Add the dry ingredients to the wet ingredients and mix on low until all ingredients are incorporated.
Pour mixture into prepared baking dish and spread out evenly.
Bake for 40-45 minutes or until the edges start to turn golden brown and the center is set. Let cool completely before slicing. Even better, let cool to room temperature, then cover and chill in the fridge overnight. It's easier to cut after it's chilled and also it tastes better since the flavors have had time to come together!
When ready to eat, slice and spread with Nutella or any of your other favorite oatmeal toppings and enjoy!

Equipments used:

Notes

To make gluten-free: use certified gluten-free oats.
To make dairy-free: use dairy-free milk and a plant-based protein powder.
Log the Nutella Spread separately so you can log as much or as little as you’d like. Search MFP for LFF Nutella Spread
To store: keep Baked Zucchini Oatmeal stored in the fridge, covered, for up to a week. You can spread Nutella over the baked oatmeal OR keep it stored separately (what I usually do). Nutella Spread will stay fresh in the fridge covered for up to 2 weeks.

Nutrition Information

Show Details

Serving 1/8 of bake (204g) Calories 149kcal (7%) Carbohydrates 16.4g (5%) Protein 15.6g (31%) Fat 2.3g (4%) Saturated Fat 0.2g (1%) Fiber 3.4g (14%) Sugar 1.5g (3%)