Never enough baked oat recipes. I’m hooked! But not just any baked oats, because even with wholesome ingredients, oats blow through carbs way too fast for my tastes. Who wants ⅓ cup of oats and that’s it. It’s like four bites. BOOO.
But with the volume of the zucchini, and of course the flavor and um– protein, from the protein powder, these snickerdoodle zucchini baked oats can fill your whole BOWL! And still be good to your macros.
I don’t want to trick you, so I need to make my disclaimer. This isn’t cake or quick bread. With all of the moisture from the zucchini, it’s more similar to bread pudding maybe?? But I LOVE them! Especially once they’re all decked out. It doesn’t take much, just a little almond milk reddi whip (or FINE, use your favorite rather than mine, ha) and some berries, and it’s next level.
How to Make Snickerdoodle Zucchini Baked Oats
You’ll Need:
- Zucchini, riced or grated (520 g)
- Liquid egg whites (240 g)
- Oats (120 g)
- Califia Farms almond milk creamer (60 g) (or just sub your favorite milk)
- Snickerdoodle (or similar) protein powder* (66 g) (I’m loving CSE)
- Liquid vanilla stevia (15-30 g)– or your favorite sweetener- taste the batter.. make it sweet enough for you!
- Vanilla
- Baking powder
- Cinnamon
Start by pre-heating your oven to 350 degrees, and then get ready to prep your zucchini by washing and drying them. You’ll need to grate them finely for this recipe, or you can also use a food processor or salsa maker to “rice” them if you don’t like the strands. I love to process mine until almost smooth in the food processor. Yellow squash works too!
You’ll then combine your processed or grated zucchini (no need to drain), liquid egg whites, oats, creamer, protein powder, stevia, vanilla, baking powder, and cinnamon in a large bowl. Give it a good mix and pour into a greased 9×13 pan.
It usually takes about 30- 40 minutes to bake, but continue a little longer if it’s not quite set yet. (40 was great for me but my pan was a little smaller than 9×13 so they were pretty thick.)
Pro tip: let them cool before cutting into 8 pieces, they’ll hold their shape much nicer!
Serving Suggestions
I deck mine out with a few optional toppings (see below, and as seen in the photos)
I love mine chilled in the fridge, then served with Two Good vanilla Greek yogurt, a few tablespoons of almond milk reddi whip, berries, and a little drizzle of nut butter! A perfect breakfast, afternoon snack, or healthy dessert. And I’m not gonna argue if you decide to use a little vanilla ice cream instead. I’m gonna applaud you.
These are the amounts I use of my toppings in this photo:
- 80 g Two Good yogurt
- 10 g almond milk reddi whip
- 30 g strawberries, chopped
- 20 g blueberries
- 4 g nut butter, drizzled
- 3 g tiny sprinkle of granola!
Similar Recipes
I’m super into these triple threat sweet treats that can be a quick breakfast, afternoon snack, or healthy dessert! Here are few more of my favorites,
Brownie Baked Squash Oats – Lillie Eats and Tells
Apple Crisp Yogurt and Cottage Cheese Bowl – Lillie Eats and Tells
Double Chocolate Mighty Muffin Yogurt Bowl – Lillie Eats and Tells
I love sharing recipes like these along with tips, tricks, and macro friendly support. Join me over on Instagram where I post daily, we have fun! (and be sure to tag me if you whip up any of these recipes! I love drooling over your creations and seeing your creativity added!)
Snickerdoodle Zucchini Baked Oats
Ingredients
- 2 zucchini riced or grated (520 g)
- 1 cup liquid egg whites 240 g
- 1 ⅓ cup oats 120 g
- ¼ cup Califia Farms almond milk creamer 60 g (or just sub your favorite milk)
- 2 scoops snickerdoodle or similar protein powder* (66 g) (I’m loving CSE)
- 1-2 Tbsp liquid vanilla stevia 15-30 g– or your favorite sweetener- taste the batter.. make it sweet enough for you!
- 2 tsp vanilla
- 2 tsp baking powder
- 1 tsp cinnamon
Instructions
- Pre-heat oven to 350 degrees.
- Wash and dry your zucchini and grate them finely. OR, you can use a food processor or salsa maker to “rice” them if you don’t like the strands.
- In a large bowl, combine your riced zucchini (no need to drain), liquid egg whites, oats, creamer, protein powder, stevia, vanilla, baking powder, and cinnamon. Mix well and pour into a greased 9×13 pan. Bake for 30- 40 minutes or until set. (40 was great for me but my pan was a little smaller than 9×13 so they were pretty thick.)
- Let them cool before cutting into 8 pieces. I love mine chilled in the fridge, then served with Two Good vanilla Greek yogurt, a few tablespoons of almond milk reddi whip, berries, and a little drizzle of nut butter! A perfect breakfast, afternoon snack, or healthy dessert.
Notes
- 80 g Two Good yogurt
- 10 g almond milk reddi whip
- 30 g strawberries, chopped
- 20 g blueberries
- 4 g nut butter, drizzled
- 3 g tiny sprinkle of granola
Nutrition
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
I loved these! The cinnamon flavor was perfect. It paired so well with all the fresh peaches this season!
Did you use quick or regular oats for this recipe?
OMG!! So good! It tastes like a dessert. Used s’mores CSE protein powder only because that’s what I had. Needless to say, I will be making these again…soon!!
I make this recipe so often!! It is so good. Most recently, I tried blending everything up and only baked for 25 minutes and it was basically sheet pan pancakes – so delicious!!!!!
Hey Lillie! I’m loving reading all of your recipes! So far I have made you chocolate squash oats twice…. I love them. I am curious how long they will last in the fridge or if they freeze well? Also have you ever made these in a loaf pan? Thanks Lacy
I freeze them and they are great!
I’m new to macros and tried this recipe — a bit skeptically — and was totally blown away! Absolutely love this!
Also, this morning I had the idea of popping one of the squares in the toaster and it was incredible! The outside got just a tad crispy and the inside was still soft and flavorful.
Honestly, these are a game-changer for me. Thanks so much!
These were SOOOO good chilled in the fridge overnight. Tasted like bread pudding and I couldn’t taste the zucchini at all. I also tried a bit hot and ate some chilled in the fridge for 20 minutes (because I was impatient) and they were still good but nothing beats overnight!
I used CSE cake batter protein powder and for sweetener, did half vanilla stevia half Skinny Syrups birthday cake syrup to give the oats a cake batter flavor. I topped with Oat Haus vanilla granola butter, sugar free pancake syrup, and a little Safe and Fair birthday cake granola. It was a heavenly combination. Can’t wait to make many more variations of these oats! I love how much zucchini is snuck in.
Good to know; that’s awesome! Thank you!
This is the first LEAT recipe I’ve made! So easy and super delicious! Definitely keeping it in the rotation. I’ll for sure be looking for more. Thanks for all.your work.
Would this be good if frozen? I like to cook in big batches and freeze it so I can have a quick breakfast.
I’ve frozen the chocolate ones and they’re rock hard when they’re frozen, but they thawed great!
I have frozen it and just put in the fridge the night before, it tastes great!
This is the first of Lillie’s baked oats recipes that I tried and we are loving it! I’ve been making it for the last three weeks- 2 batches, alone, this week! My 3 year old begs to have some every morning with me and we’ve both been enjoying it not stop. We put fresh peaches on it instead of berries, and oh my!! 🤤 Thanks for the time and effort you put into creating healthy, satisfying, and amazingly delicious recipes for us all. You have a gift, and I’m so grateful you share it with us. 💚 I’m sharing this one with all my friends and they are blown away by it too!
Can you make this without the protein powder? If so, how would you recommend swapping ingredients? Thank you!!