Zucchini Baked Oatmeal (gluten-free/high protein)
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.
5 minutes
30 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 250 |
| Fat: | 6 g |
| Carbohydrates: | 39 g |
| Protein: | 12 g |
| Cholesterol: | 0 g |
| Sodium: | 83 mg |
| Fiber: | 5 g |
| Sugars: | 10 g |
| Calculated per serving. | |
by Kat Condon
Serves: 9
Ingredients
- 1.5 cups1.5 cups1.5 cups Gluten Free Rolled Oats
- 0.25 cup0.25 cup0.25 cup Vanilla Collagen - Further Food, can omit, if vegan
- 0.5 tsp0.5 tsp0.5 tsp Baking Powder
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 1.25 cup1.25 cup1.25 cup Almond Milk
- 0.25 cup0.25 cup0.25 cup unsweetened Applesauce
- 1 whole1 whole1 whole Egg, use flax egg, for vegan
- 3 Tbsp3 Tbsp3 Tbsp Pure Maple Syrup
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 cup1 cup1 cup Zucchini, shredded and squeezed
- 0.333 cup0.333 cup0.333 cup Semi-Sweet Mini Chocolate Chips, use dairy-free, if vegan
Process
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.
Add a Note
My Notes:
About This Recipe
Breakfast Coconut Free Dairy Free Gluten Free Nightshade Free Pescetarian Shellfish Free
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