Zucchini Baked Oatmeal
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5
6 reviews
Excellent
Zucchini Baked Oatmeal
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A delicious combination of baked oats and zucchini bread, this healthy Zucchini Baked Oatmeal recipe includes a protein infusion for a balanced breakfast or snack. A lovely celebration of zucchini season!
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Ingredients
- 2 cups rolled oats
- ½ cup protein powder optional
- ½ cup coconut sugar or brown sugar
- 2 tsp ground cinnamon
- ½ tsp salt sea salt
- 2 egg large
- 1 ½ cups milk of choice
- ⅓ cup almond butter unsweetened
- 1 tsp vanilla extract pure
- 2 cups zucchini grated
Optional Glaze:
- ⅓ cup coconut milk
- 2 to 3 tablespoons almond butter
- 1 Tbsp coconut sugar or brown sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking dish or cake pan with parchment paper or spray with nonstick cooking spray.
- Trim the zip and tail off of the zucchini squash and use a box grater or a food processor (with a grating attachment) to shred it.
- In a large bowl, combine the oats, protein powder, coconut sugar, ground cinnamon and sea salt (dry ingredients) and mix until well-combined.
- In a separate medium bowl, whisk together the eggs, milk, almond butter, and vanilla extract (wet ingredients). Mix until well-combined. Note: if you store your almond butter in the refrigerator and it is very cold, you can microwave it for 20 to 30 seconds to soften it up and make it easier to mix. Pour the wet ingredients into the bowl with the dry ingredients and mix until combined. Transfer the grated zucchini to the mixing bowl with the oatmeal mixture and mix well.
- Pour the oat mixture into the prepared baking dish and spread it into an even layer. Note: if you're making the recipe ahead of time, wrap the baking dish with plastic wrap until you're ready to bake.
- Bake on the center rack of the preheated oven for 40 to 50 minutes, or until the oatmeal is golden brown on top and tests clean.
- Allow the zucchini baked oats to cool for at least 20 minutes before slicing into 9 individual servings and serving.
- If you’d like, you can drizzle the baked oats with drippy almond butter. For a sweeter treat, make a powdered sugar glaze by mixing together 1 cup of powdered sugar and 2 tablespoons of water or lemon juice in a small bowl.
Notes
- *I recommend using full-fat canned coconut milk for the richest, most delicious flavor. Regular cow’s milk, almond milk, and oat milk all work too.
- full-fat canned coconut milk
- **If you used canned coconut milk for the zucchini baked oats, use what’s left in the can.
Nutrition Information
Show Details
Serving
1slice (of 9)
Calories
292kcal
(15%)
Carbohydrates
34g
(11%)
Protein
10g
(20%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
(18%)
Cholesterol
41mg
(14%)
Sodium
195mg
(8%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1slice (of 9) | |
| Calories | 292kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 41mg | 14% |
| Sodium | 195mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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