Vanilla & Zucchini Baked oats - Sugarfree Sundays
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Vanilla & Zucchini Baked oats

Vanilla & Zucchini Baked oats

Baked oats! What a revelation. This recipe is reliable and easy, and you could really change up the flavours to whatever you prefer. Last week I made peanut butter and sweetcorn! Also, make double so you can meal prep a bit.

The addition of zucchini is a really great way to add some veg and volume, and it literally takes on the flavour of the rest of the bake. I really like the slight crunch it adds too.

I used Alpro Soya milk in this as a dairy free milk alternative, and loved the end result. It tastes nice, and it contains a large percentage of protein too. Win.

Vanilla & Zucchini Baked Oats

Yields2 Servings
 60 g rolled oats
 6 egg whites
 30 g vanilla whey protein powder
 2 tbsp flaxseed flour
 5 tbsp coconut flour (30g)
 200 g grated zucchini
 180 ml mylk of choice
 1 tsp vanilla essence
 sweetener drops (optional)
1

Preheat oven to 180 deg.

2

Combine ingredients in a bowl and mix.

3

Pour into a dish and bake for 45 mins. Serve with yog, pb and banana!

Nutrition Facts

Servings 2

Ingredients

 60 g rolled oats
 6 egg whites
 30 g vanilla whey protein powder
 2 tbsp flaxseed flour
 5 tbsp coconut flour (30g)
 200 g grated zucchini
 180 ml mylk of choice
 1 tsp vanilla essence
 sweetener drops (optional)

Directions

1

Preheat oven to 180 deg.

2

Combine ingredients in a bowl and mix.

3

Pour into a dish and bake for 45 mins. Serve with yog, pb and banana!

Vanilla & Zucchini Baked Oats
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