This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
I know you’re going to love this high volume, macro-friendly Baked Zucchini Oatmeal! The oatmeal is perfectly spiced and baked to perfection and it tastes like a healthy cake with the Nutella on top!
I mean really is there a better breakfast meal prep than baked oatmeal?? You’re gonna have a hard time convincing me otherwise!
This recipe calls for zucchini to add volume without adding a whole lot of calories. It blends in so well that you can’t even taste it, I promise! It’s also packed with fiber and protein to keep you feeling full and satisfied for hours. It’s perfect to make at the beginning of the week and enjoy allllll week long.
Make your own homemade Nutella or pick some up at the store- it’s the best way to elevate this low calorie, macro-friendly oatmeal bake!
Or you can omit the Nutella and enjoy the oatmeal bake as is, or with your favorite oatmeal toppings. It’s also delicious with peanut butter, fruit, yogurt and a little drizzle of maple syrup or honey!
If you’re looking for baked oatmeal but without zucchini, try my blueberry muffin baked oatmeal, carrot cake oat bake or spiced pear cauliflower oat bake instead!
Why You’ll Love This Baked Zucchini Oatmeal with Nutella
- It’s PERFECT for meal prep.
- A great option for breakfast, snack, or dessert!
- The oatmeal AND Nutella recipes are staple recipes to have in your back pocket!
- It’s protein packed, low calorie, and macro-friendly.
- Seriously so incredibly cozy and delicious!
- Zucchini – We are adding this for more volume. You can’t taste it in the oatmeal bake but you can see it. If you would rather not see it, you can use cauliflower rice instead.
- Egg whites – or regular eggs
- Milk of choice – I used almond milk, but any dairy or nondairy milk works!
- Unsweetened applesauce – You can also substitute mashed banana or pumpkin.
- Oats – Quick oats and old-fashioned oats both work for this recipe.
- Protein powder – I used PEScience snickerdoodle. Any vanilla or cinnamon flavor would be good here.
- Sweetener – any sweetener works, liquid or granulated. I like maple syrup or brown sugar for this.
- Baking essentials – grab some salt, cinnamon, baking powder and vanilla!
Keep your Baked Zucchini Oatmeal stored in the fridge, covered, for up to a week. You can spread the Nutella spread over the baked oatmeal OR keep it stored separately. The Nutella spread will stay fresh in the fridge covered for up to 2 weeks.
Can I freeze this recipe?
Yes you can freeze this recipe! To freezer, store in an airtight container or wrapped in tin foil (my preferred method) in a Ziplock bag for up to 3 months. I prefer to freeze this bake without the Nutella recipe and just add it real quick when I’m ready to eat.
What type of oats should I use for this recipe?
You can use old-fashioned rolled oats or quick oats for this recipe! The texture will be slightly different depending on which one you choose (a little nuttier and heartier if using rolled oats) but both work well! I would not use steel-cut oats for this recipe.
Is this recipe gluten-free?
Yes, this oatmeal bake is gluten-free. Just be sure to use oats that are certified gluten-free.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Baked Zucchini Oatmeal
Ingredients
- 2 medium zucchini (400g)
- 1.5 cup egg whites (360g)
- 1 cup unsweetened almond milk (240g) or milk of choice
- 1/2 cup unsweetened applesauce (240g) or mashed banana
- 1.5 Tbsp vanilla extract
- 1 tsp liquid stevia or sweetener of choice to taste
- 1.5 cups rolled oats (120g)
- 1/2 cup vanilla protein powder (60g)
- 1/4 cup brown sugar or maple syrup
- 1/4 cup peanut butter powder (32g)
- 1 Tbsp cinnamon
- 1 Tbsp baking powder
- 1 tsp salt
- Nutella store-bought or homemade
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper and spray with cooking spray.
- Peel your zucchini (if desired) then shred with a grater. Do not drain excess liquid.
- To a large bowl, add all the wet ingredients (zucchini through liquid stevia). Using a hand mixer, mix to combine.
- In a separate bowl, add all the dry ingredients (oats through salt) and whisk to combine.
- Add the dry ingredients to the wet ingredients and mix on low until all ingredients are incorporated.
- Pour mixture into prepared baking dish and spread out evenly.
- Bake for 40-45 minutes or until the edges start to turn golden brown and the center is set. Let cool completely before slicing. Even better, let cool to room temperature, then cover and chill in the fridge overnight. It's easier to cut after it's chilled and also it tastes better since the flavors have had time to come together!
- When ready to eat, slice and spread with Nutella or any of your other favorite oatmeal toppings and enjoy!
Equipment
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
