Zucchini Baked Oatmeal
Mix up your typical oatmeal bowl with this zucchini baked oatmeal - perfect for when you find yourself with an abundance of zucchini! This healthy and hearty breakfast bake is loaded with veggies, fruit for sweetness, and more protein than your average bowl of oatmeal! Prep to prep ahead and fuel your adventures. Kid-friendly, and easy to make - such a great way to get extra veggies in at breakfast!
Ingredients
- 2.5 cups rolled oats
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 4 scoops collagen peptides, (optional)
- 2 ripe bananas
- 4 eggs
- 2 cups milk of choice (I used plain unsweetened almond milk)
- 2 tbsp melted butter/neutral oil
- 1 tbsp vanilla extract
- 3 cups shredded zucchini
Instructions
- Pre-heat the oven to 350 degrees F. Prepare a 9″x13″ baking dish by coating it with oil, or lining it with parchment paper.
- In a large bowl combine the oats, cinnamon, baking powder, nutmeg, sea salt, and (optional) collagen peptides.
- In a separate bowl mash the bananas thoroughly. Add the egg, milk, melted butter, and vanilla extract. Stir until it is fully combined.
- Add the banana mixture into the dry ingredients and mix until just combined. Fold in the shredded zucchini and pour into the prepared baking dish.
- Bake for 40-45 minutes, or until set and a toothpick comes out clean when inserted into the center.
- Allow cooling for 10 minutes before serving. I love it topped with natural peanut butter and unsweetened coconut flakes!
Nutrition
Calories: 218kcal, Carbohydrates: 27g, Protein: 12g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 232mg, Potassium: 233mg, Fiber: 4g, Sugar: 4g, Vitamin A: 139IU, Vitamin C: 3mg, Calcium: 62mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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