Description
Zucchini Protein Baked Oats (Vegan) are a delightful and nutritious breakfast option that combines rolled oats, fresh zucchini, and ripe bananas for a protein-packed start to your day. Infused with warm cinnamon and a touch of maple syrup, this easy-to-make recipe is perfect for meal prep or brunch gatherings. Enjoy them warm or cold as a healthy treat that fuels your morning!
Ingredients
Scale
- 2 cups rolled oats
- 1 medium ripe banana (mashed)
- 1 cup grated zucchini (squeezed dry)
- 1 cup unsweetened plant-based milk (almond, oat, or soy)
- 3 tbsp pure maple syrup
- 1 tsp baking powder
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a mixing bowl, combine the mashed banana, plant-based milk, and maple syrup until smooth.
- In another bowl, mix together rolled oats, baking powder, and cinnamon.
- Combine the dry ingredients with the wet mixture and gently fold in the grated zucchini until just mixed.
- Pour into the baking dish and spread evenly. Bake for 30-35 minutes until golden brown on top.
- Allow to cool slightly before slicing into squares. Serve warm with additional maple syrup if desired.
Nutrition
- Serving Size: 1 square (approximately 120g)
- Calories: 170
- Sugar: 9g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: - Customize by adding nuts or seeds for extra crunch.- Substitute zucchini with grated carrots or add nut butter for creaminess.- Store leftovers in an airtight container in the fridge for up to five days.