Zucchini Baked Oatmeal is a tasty breakfast or snack made with baked oats and zucchini bread and a protein infusion. A lovely zucchini season celebration!
INGREDIENT
– 2 cups rolled oats– ½ cup protein powder optional– ½ cup coconut sugar or brown sugar– 2 tsp ground cinnamon– ½ tsp sea salt– 2 large egg– 1 ½ cups milk of choice*– ⅓ cup unsweetened almond butter– 1 tsp pure vanilla extract– 2 cups grated zucchiniOptional Glaze:– ⅓ cup coconut milk**– 2 to 3 tablespoons almond butter– 1 Tbsp coconut sugar or brown sugar
Preheat the oven to 350°F and line a 9" x 9" baking dish or cake pan with parchment paper or nonstick cooking spray.
Step 1
INSTRUCTIONS
Remove the zip and tail and grate zucchini with a box grater or food processor (grating attachment).
Step 2
Oats, protein powder, coconut sugar, ground cinnamon, and sea salt should be mixed in a large bowl. In a medium bowl, mix eggs, milk, almond butter, and vanilla. Blend well.
Step 3
If almond butter is very cold from the fridge, microwave it for 20–30 seconds to soften and mix. Mix wet and dry ingredients in bowl. Mix grated zucchini into muesli.
Step 4
Muesli should be golden brown and clean after 40–50 minutes on the centre rack of the preheated oven. Let zucchini baked oats cool for 20 minutes before slicing and serving 9 pieces.
Step 5
Dripping almond butter on baked oats. A sweeter powdered sugar glaze is 1 cup of powdered sugar and 2 tablespoons of water or lemon juice in a small bowl.