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.
Sweet and healthy baked oatmeal
If you enjoy zucchini bread, then you are going to really enjoy this healthy baked oatmeal. This tastes like the cross between an oatmeal cookie and zucchini bread. The best part about this recipe is the protein!
This baked oatmeal recipe will jumpstart your metabolism and give you the energy to power through your day. The protein powder, peanut butter, and almond milk are all body-nourishing ingredients that work together to help you feel full and build lean muscle at the same time.
If you know you need to eat more fiber, then this is a sweet way to do it!
In fact, it’s a gluten-free way to bake zucchini. All the flavors make you think you are about to eat some delicious bread, but it’s a breakfast casserole like none other.
Ingredients in this zucchini protein baked oats
Every single one of these delicious ingredients plays a very important part in this protein-baked oats recipe. Here’s more information about what I used.
- Rolled oats – Rolled oats are a heart-healthy whole grain. You’ll need 1.5 cups of oats.
- Vanilla protein powder – This protein powder has all the flavor and protein you need, so use 1 scoop (or 20 grams) of your favorite type.
- Cinnamon – I always add cinnamon when I bake with zucchini; it’s the perfect spice! Use one teaspoon.
- Nutmeg – A dash (or 1/2 teaspoon) of nutmeg will enhance the flavors of the cinnamon.
- Baking powder – This is what gives the oat bake a fluffy and light texture, so use one teaspoon.
- Salt – This enhances all the other flavors, so add a pinch (1/4 teaspoon) of salt.
- Egg – This emulsifies or holds all the ingredients together, so use one egg.
- Egg whites – In order to keep it healthier, I only used one egg, but you will also need about 1/2 a cup of egg whites.
- Natural peanut butter – Use 1/4 a cup of peanut butter that is made with just salt and peanuts.
- Unsweetened vanilla almond milk – If you use sweetened almond milk, cut back on how much sweetener you add later. You’ll need one cup of milk.
- Vanilla – Add a teaspoon to make this oat bake even richer and with a deeper flavor profile.
- Liquid Stevia – This will sweeten the oat bake without adding carbs or sugar, so use either 20 drops or 1/4 teaspoon.
- Zucchini – You’ll also use about a cup of shredded zucchini with as much moisture squeezed out as you can get.
Kitchen Tools Required For Baked Oats
You don’t need any fancy kitchen gadgets to make this simple baked oatmeal recipe. Grab the following tools before you begin.
- 8×8 Baking Dish
- Medium Bowl
- Large Bowl
- Shredded or Food Processor
For measuring, you will need 1 cup, 1/2 cup, 1/4 cup, 1 teaspoon, 1/2 teaspoon, and 1/4 teaspoon.
How To Make Zucchini Baked Oatmeal with Protein
The directions for this zucchini baked oatmeal are pretty simple. Here’s how to make a healthy brunch or breakfast bake.
First, preheat the oven to 350F and spray an 8×8 baking dish with nonstick spray.
In a medium bowl, mix together oats, protein powder, cinnamon, nutmeg, baking powder, and salt. Set it aside.
In a large bowl, whisk together egg, egg whites, peanut butter, almond milk, vanilla, and stevia. Then, add the dry ingredients to the wet ingredients and stir until well combined.
Mix in shredded zucchini and chocolate chips (reserving 1 tbsp for sprinkling on top).
Bake in oven for 32-35 minutes. Let cool before enjoying.
Here are some questions people often ask about making zucchini bread baked oatmeal. If you don’t see your question in this list, please leave it in the comments.
What kind of fruit can I add to this baked oatmeal?
If you want to add some fruit, I would leave out the chocolate chips. Mix in some fresh or frozen blueberries. I think strawberries and chocolate do go well together, so you could add a few slices of strawberries with the chocolate chips.
Should I blend or chop up the oatmeal first?
This is entirely up to you. If you process the oatmeal into a fine powder, the dish will have more of a cake-like texture and it won’t have as much fiber.
Why is my baked oatmeal doughy in the middle?
Can I make zucchini bread baked oats in the microwave?
It is technically possible to make this in the microwave, but you will lose the delicious texture that baking in the oven makes. In fact, if you microwave it, it will come out with a gummy texture. I do not recommend it.
There are a few different ways you can make this baked oatmeal. Here are the ingredients you can change and how to change them.
- Rolled Oats: Instead of rolled oats, you can use any type of oatmeal, including quick-cooking. Just realize that rolled oats are the best for your gut health.
- Peanut Butter: Any type of nut butter will work. It’s best if you use natural versions of your favorite nut or seed butter.
- Almond Milk: You can use oat meal or coconut milk instead of almond.
- Stevia Liquid Sweetener: Any type of liquid sweetener will work perfectly well in this bake.
You should store leftover baked oatmeal in an airtight container in the refrigerator. It will stay fresh for about four days.
You can also freeze this baked oatmeal. It will stay fresh in the freezer for up to three months.
If you are going to freeze the oatmeal, I suggest cutting it into single servings and wrapping each one in plastic wrap and then putting them in a large freezer bag. That way you can grab a single portion when you want it.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite oatmeal-style dishes. Enjoy!
- Chocolate Peanut Butter Overnight Oats
- Blueberry Overnight Oats
- Healthy Berry Baked Oatmeal
- Creamy Peanut Butter Overnight Oats
- Healthy Cherry Pie Oatmeal Bars
Recipe by Erin Morrissey and Photography by Moriah Sawtelle
- 1.5 cup rolled oats
- 1 scoop (20g) vanilla protein powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup egg whites
- 1/4 cup natural peanut butter
- 1 cup unsweetened vanilla almond milk
- 1 tsp vanilla
- 20 drops liquid stevia (1/4 tsp)
- 1/4 cup mini chocolate chips
- 1 cup shredded zucchini, excess moisture squeezed out
- Preheat oven to 350F and spray 8×8 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 tbsp for sprinkling on top).
- Bake in oven for 32-35 minutes. Let cool before enjoying.
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