ZUCCHINI BREAD OATMEAL BAKE

yield: 6-8 SERVINGS prep time: ~15 MINUTES total time: ~ 55 MINUTES

EQUIPMENT:

Grater (to shred zucchini)

Baking pan (8x8)

Large mixing bowl

Wooden spoon or spatula

Measuring cups/spoons

INGREDIENTS:

2 cups rolled oats

½ cup pecans or walnuts, chopped and divided 

2 Tbsp flaxseed meal

1 scoop protein powder

1 tsp baking powder

2 tsp cinnamon

½ tsp nutmeg

½ tsp sea salt

2 cups milk (I used almond milk)

1 large egg

2 ½ Tbsp coconut oil, melted

2 tsp pure vanilla extract

¼ cup pure maple syrup

1 medium zucchini shredded

INSTRUCTIONS:

1. Preheat oven to 375°F and grease or spray 8-inch baking dish with oil.

2. In a large bowl, mix dry ingredients: oats, half of the pecans, flaxseed meal, protein powder, baking powder, cinnamon, nutmeg, and sea salt.

3. Add in wet ingredients: milk, egg, melted coconut oil, vanilla extract, maple syrup, and shredded zucchini. Mix well.

4. Pour oatmeal mixture into your baking dish and top with other half of pecans.

5. Bake for 40 minutes or until golden brown. Serve with a drizzle of maple syrup, a splash of milk, a dollop of yogurt or a spoonful of your favorite nut butter.

Inspiration from recipes by Two Peas & Their Pod and Eating Bird Food.