Vanilla & Zucchini Baked oats

07 Mar 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

AuthorMaxine SchuilingCategoryBreakfast, Gluten free, High protein, Macro friendly

Yields2 ServingsQuarter (0.5 Servings)Half (1 Serving)Default (2 Servings)Double (4 Servings)Triple (6 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