Zucchini Protein Baked Oats

Enjoy vegetables for breakfast! This recipe for zucchini protein baked oats is a wonderful way to use summer zucchini from your garden or the farmer's market.

Course Breakfast, dairy-free, gluten-free

Cuisine American

Keyword Zucchini Protein Baked Oats

Prep Time 10

Cook Time 35

Total Time 45

Servings servings - 170g.

Calories 350kcal

Author Erin Antoniak

Ingredients

1.5 cup rolled oats
1 scoop vanilla protein powder 20g
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
¼ teaspoon salt
1 egg
½ cup egg whites
¼ cup natural peanut butter
1 cup unsweetened vanilla almond milk
1 teaspoon vanilla
20 drops liquid stevia ¼ tsp
¼ cup mini chocolate chips
1 cup shredded zucchini excess moisture squeezed out

Instructions

Preheat oven to 350F and spray 8x8 baking dish with nonstick spray.
In a medium bowl, mix together oats, protein powder, cinnamon, nutmeg, baking powder, and salt.
In a large bowl, whisk together egg, egg whites, peanut butter, almond milk, vanilla, and stevia.
Add dry ingredients to wet and stir until well combined.
Mix in shredded zucchini and chocolate chips (reserving 1 tablespoon for sprinkling on top).
Bake in oven for 32-35 minutes. Let cool before enjoying.

Nutrition