Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
2zucchiniriced or grated (520 g)
1cupliquid egg whites240 g
1 ⅓cupoats120 g
¼cupCalifia Farms almond milk creamer60 g (or just sub your favorite milk)
2scoops snickerdoodleor similar protein powder* (66 g) (I’m loving CSE)
1-2Tbspliquid vanilla stevia15-30 g-- or your favorite sweetener- taste the batter.. make it sweet enough for you!
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 9x13 pan. Bake for 30- 40 minutes or until set. (40 was great for me but my pan was a little smaller than 9x13 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.
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
MACROS below for just the baked oats. But here are the macros with all toppings above: 238 cal, 25.6c, 6.6f, 19.4p, 4 fiberI don’t want to trick you, so I need to make my disclaimer. This isn’t cake or quick bread. It’s more similar to bread pudding. But I LOVE them once they're all decked out. As long as you see this as more of a firm square of oatmeal… made extra “macro-friendly” since it’s bulked up with squash, you might get hooked like me! Let me know.MFP Lillie Eats and Tells Snickerdoodle Zucchini baked oats