Zucchini Chocolate Chunk Baked Oatmeal
Servings: 6 servings
Calories: 347kcal
Ingredients
- 2 1/4 cups rolled oats (216 grams)
- 1 1/2 scoops Optimum Nutrition Vanilla Plant Based Protein Powder (57 grams)
- 2 oz Ghirardelli 60% chocolate, chopped (56 grams)
- 1/2 tsp baking powder (2 grams)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup unsweetened vanilla almond milk (8 fl oz)
- 1/2 cup unsweetened applesauce (122 grams)
- 1 medium zucchini, finely grated (170 grams)
- 1/4 cup pure maple syrup (2 fl oz)
- 3 tbsp unsalted butter, melted (42 grams)
- 2 large eggs (100 grams)
- 1 tsp vanilla extract
Instructions
- Pre-heat oven to 350 degrees. Grease an 8x11" baking dish with coconut oil and set aside.
- Place grated zucchini on top of a double-layered paper towel and squeeze the most of the liquid from it. Don't completely wring it out - some liquid should remain in the zucchini. Set aside.
- In a medium bowl, combine all wet ingredients except the zucchini, carefully whisking in the melted butter last so it doesn't cook the eggs. Set aside.
- In a large bowl, combine all dry ingredients except chocolate chunks. Add drained grated zucchini, using your fingers to break the zucchini apart and toss in the dry ingredients to separate. Add the wet ingredients and mix until just combined, then fold in the chocolate chunks. Pour into prepared casserole dish and spread evenly.
- Bake at 350 degrees for 40-45 minutes or until the top of the baked oatmeal is lightly golden and has some give but does not collapse easily when gently poked with a finger.
- Allow to cool, then cut into 6 pieces for serving.
Notes
Scan the barcode below or search for "Peanut Butter and Fitness Zucchini Chocolate Chunk Baked Oatmeal" to log this food in My Fitness Pal.
Nutrition
Serving: 1slice | Calories: 347kcal | Carbohydrates: 43g | Protein: 14g | Fat: 14g | Cholesterol: 84mg | Sodium: 150mg | Potassium: 367mg | Fiber: 6g | Sugar: 14g