Zucchini Baked Oatmeal (gluten-free/high protein) (Edit recipe)

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Packed with protein, freezer friendly & perfect for meal prep, this Zucchini Baked Oatmeal is an easy gluten-free breakfast! It's also dairy-free and easily made vegan with a few simple swaps.

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 9

Ingredients

1.5 cups Gluten Free Rolled Oats
0.25 cup Vanilla Collagen - Further Food, can omit, if vegan
0.5 tsp Baking Powder
1 tsp Ground Cinnamon
1.25 cup Almond Milk
0.25 cup unsweetened Applesauce
1 whole Egg, use flax egg, for vegan
3 Tbsp Pure Maple Syrup
1 tsp Pure Vanilla Extract
1 cup Zucchini, shredded and squeezed
0.333 cup Semi-Sweet Mini Chocolate Chips, use dairy-free, if vegan

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 & prep an 8x8 baking dish.
Mix together applesauce, egg, maple syrup, vanilla & almond milk.
Add oats, collagen, baking powder & cinnamon.
Stir in zucchini & chocolate.
Spread into prepared baking pan & bake for 25-30 minutes.
Let cool, slice & enjoy!

Notes

If vegan, you can omit the collagen without changing the texture.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	163
Fat:	5 g
Carbohydrates:	23 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	83 mg
Fiber:	3 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.