Don’t let the long name of this recipe scare you off. Believe me, long names are hard for me, too. But, there were just too many key players to choose from, so I had no choice but to use them all. These dairy-free lemon blueberry baked zucchini oats are one of the few “breakfast” foods that actually check off all of my boxes.
What You’ll Need to Make Dairy-Free Lemon Blueberry Baked Zucchini Oats:
- Flax meal
- Zucchini, processed until smooth, or finely grated
- Vanilla protein powder
- Old fashioned oats
- Almond milk creamer (or just sub your favorite milk)
- Baking powder
- Zest from 2 lemons
- Juice from lemon
How to Make Dairy-Free Lemon Blueberry Baked Zucchini Oats:
Before getting any ingredients together, make sure to preheat your oven to 350°F. It’s no fun waiting for an oven to heat up when you’re excited to get eating. It is also helpful to prep your pan ahead of time too. That way when it’s time to pour, you just pour. I prep my favorite extra-large (15in) lasagna pan by spraying the pan with oil and then lining the pan with parchment paper. The parchment paper makes it easier to get your oats out of the pan without leaving anything behind. Now that we’ve got the business out of the way, it’s time to get cooking.
First, grab a small bowl, the flax meal, and water. Whisk together 4 tbsp flax meal and ¾ cup water to make a “flax egg”. Set it aside to thicken for five minutes. While you wait, grate your zucchini finely, OR use a food processor to process it until pretty smooth. (This is my preferred method.) My favorite food processor is made by Cuisinart. For this recipe the large food processor just makes the zucchini turn out so smooth. I also love using my food processor for meatballs, burgers, oat flour, nut butters…pretty much anything I want to be processed.
Next, you’ll combine your processed squash (fight the urge to drain it), thickened flax meal mixture (flax egg), old-fashioned oats, almond creamer, protein powder, vanilla, and baking powder in a large bowl. For a dairy-free protein powder option, I’m loving Active Stacks Vanilla Protein. If you don’t mind using a product with whey, Clean Simple Eats Vanilla is delicious. Truthfully, you can’t go wrong with either one, both are delicious!
Once the ingredients are combined, add lemon zest, juice, and blueberries, and combine gently. It’s important to combine gently because you don’t want to break up the blueberries before they get their shining moment. If you like things on the sweeter side, feel free to add a little of your favorite sweetener to the batter. In our house, we like the dairy-free lemon blueberry baked zucchini oats as written.
We Are Almost There…Time to Get Baking!
Pour your oat mixture into your prepared 9×9 pan and bake for 45-50 minutes or until set. Once the time is up, turn the oven off and let your dairy-free lemon blueberry baked zucchini oats sit in the warm oven for 10-20 minutes longer just to help them firm up.
Make sure your dairy-free lemon blueberry baked zucchini oats cool all the way before cutting them into 6 pieces. I like mine chilled, in a bowl topped with almond milk Reddi-whip, a little cashew milk (my favorite is from Califia Farms), and extra berries. Also, a drizzle of nut butter is always good! These baked oats are a perfect breakfast, afternoon snack, or healthy dessert. Store in the fridge!
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I love sharing recipes like this dairy-free lemon blueberry baked zucchini oats as well as tips, tricks, and macro-friendly support. If you are looking for other macro-friendly ideas, you can always check out my cookbooks too. Join me over on Instagram where I post daily! Also, make sure to tag me @lillieeatsandtells when you whip up this or any of my other recipes! I love seeing how you put a spin on what I have come up with.
Dairy-Free Lemon Blueberry Baked Zucchini Oats
- 4 tbsp Flax meal (30 g)
- 3/4 cup Water
- 2 Zucchini, processed until smooth, or finely grated (370 g)
- 3 scoops Vanilla protein powder (90 g)*
- 1 1/3 cups Old fashioned oats (120 g)
- 1 tbsp Califia Farms almond milk creamer (or just sub your favorite milk) (15 g)
- 2 tsp Vanilla
- 2 tsp Baking powder
- Zest from 2 lemons
- 2 tbsp Juice from lemon (30 g)
- 1/4 cup Blueberries (50 g)
- Preheat the oven to 350°.
- In a small bowl, whisk together 4 tbsp flax meal and ¾ cup water, set it aside to thicken for five minutes. While you wait, grate your zucchini finely, OR use a food processor to process until pretty smooth. (This is my preferred method.)
- In a large bowl, combine your processed squash (don’t drain), thickened flax meal (flax egg), oats, creamer, protein powder, vanilla, and baking powder. Add lemon zest, juice, and blueberries, and combine gently. Pour into a greased 9×9 pan and bake for 45-50 minutes or until set. Turn the oven off and let it sit in the warm oven for 10-20 minutes longer just to help them firm up.
- Let them cool before cutting into 6 pieces. I like mine chilled, in a bowl topped with almond milk Reddi-whip, a little cashew milk, and extra berries. A drizzle of nut butter is always good! A perfect breakfast, afternoon snack, or healthy dessert.
- Store in the fridge!
Protein Powder: For a dairy-free option, I’m loving Active Stacks. For a whey option, the CSE is delicious. If you like things sweeter, feel free to add a little sweetener to the batter. We like it as written. MFP Lillie Eats and Tells Dairy-Free Lemon Blueberry Baked Zucchini Oats
Tried this recipe?
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We love these at our house! Even my picky teenager asked me to start making them again. She loves them with strawberries and whipped cream! I love all the toppings and even add a little Califia creamer to it too!
I LOVED THIS! Ate it for breakfast for 2 weeks straight
Absolutely love this recipe! Texture, flavor and macros are excellent. Topping mine with almond milk and whip (of course!).
these oats are to die for. i LOVE the flavor — and the macros! we added a mashed banana to our latest batch and it added just a hint of sweetness. thank you Lillie for these excellent, macro-friendly recipes!
Excellent blog post. I absolutely love this site. Stick with it!
I eat this every morning! I love it!
Quick question…In the beginning of post you mention that you put it in your extra large lasagna pan, which is 15”. But later in the recipe it says prepare your 9×9 pan. Do you double the recipe in your other pan or leave as is?
I used chia seeds to replace the flax and did the 3x recipe and used my lemon meringue protein powder. It was great and even my kids loved it. I would do a little less protein powder next time to see if if cuts down on the protein powder aftertaste(which could just be my protein powder), but I would definitely make it again!
Oh! Good catch! So sorry… yes i always double and use my huge pan…
If you were to use egg whites instead of flax any estimate as to how many grams of egg whites? Thanks!!
I made this using 240g of egg whites since that what some of her other oatmeal bake recipes call for and it worked well.
Usually love your stuff but with this one the flax egg left a weird taste. Unfortunately couldn’t get past the first couple bites 🙁
So sorry! Can I ask which protein powder you used? I don’t feel like the flax should leave any weird flavors, but sometimes stevia etc certainly can. So sorry it was a fail!
This was an easy and fast recipe and a great way to get some veggies in. I ate it almost how Lillie recommends (I topped it with oat milk and lite whip and little sugar free maple syrup) I used the Clean Simple Eats simply vanilla protein powder ( not vegan) but oh my gosh. Thank you for sharing this!