Zucchini Bread Baked Protein Oatmeal Topped with Fresh Blueberries & Raspberries
Nature’s candy is in it’s prime and there’s not much stopping me from downing berries! Now go make yourself this oatmeal bake packed with protein and veggies (plus all the toppings) and you’ll be thanking yourself for having breakfast prepped for the week.
Zucchini Bread Protein Baked Oatmeal
(Makes 5 – 2 square servings)
(GF, DF, RSF, Veg)
-2 1/2 c old fashioned rolled oats (@bobsredmill )
-5 scoops or 1/2 c + 2 tbsp vanilla/plain protein powder (plant-based @nuzest_usa )
-1 cup liquid egg whites or 4 whole eggs (@eggdroppdx )
-1 banana (mashed)
-2 small zucchini (~ 2 cups finely grated)
-2 c non-dairy milk or water
-2 Tbsp maple syrup or Stevia/monk fruit sweetener to taste (optional)
-1 1/2 tbsp cinnamon
-2 tsp ground ginger (optional)
-1 tsp vanilla
-1 1/2 tsp sea salt
-2 tsp baking powder
Optional: Chocolate chips or berries
Preheat oven to 350;
line a 9 x 13” pan with parchment and spray/grease.
In a large bowl, whisk together the mashed banana, cinnamon, ginger, salt, vanilla, sweetener, baking powder, and protein powder.
Whisk in the egg and oats. Switching to a spatula, stir in the grated zucchini and liquid of choice (if it is too dry/thick add more liquid – the oats will absorb as they sit/cook).
Pour mix into the pan making sure it’s evenly distributed. *Optional to sprinkle top with chocolate chips or berries.
Bake on the center rack about 30-45 minutes until the top is browned, no jiggle in the center, and a toothpick comes out with a few crumbs.
Let cool in pan 15-20 minutes then transfer to a cooling rack to cool completely.
Slice into 10 squares, and store in the refrigerator. Top with nut butter, your favorite yogurt, fresh fruit, chocolate, etc!