Baked Zucchini Oatmeal with Nutella Spread (Great for Meal Prep!)

This Baked Zucchini Oatmeal with Nutella Spread is quite literally what healthy meal prep breakfast dreams are made of. It’s full of fiber and protein and topped with my healthier Nutella spread. So good you can eat it for dessert! 

Is there a better breakfast meal prep than baked oatmeal? You’re gonna have a hard time convincing me otherwise! There is so much to love about it, the most important part being that it’s a delicious and filling breakfast, snack, or dessert!

I know you’re going to love this Baked Zucchini Oatmeal with Nutella Spread. It’s perfectly sweet and spicy thanks to some delicious snickerdoodle protein powder—and topped with my homemade Nutella spread? Come on! It’s a no-brainer. And if snickerdoodle isn’t your favorite flavor, add your own! Vanilla, chocolate, cookies and cream…the choice is yours!

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. I highly recommend making it once and enjoying allllll week long.

You can also choose to omit the Nutella spread and eat the oatmeal bake by itself if you wish. (But I really think you should try it!) I won’t deny that it’s delicious on it’s own or with just some nut butter on top, too! You can spread whatever you wish on top of the oatmeal bake like shown in the photos OR store separately in the fridge. That’s usually what I do.

If you make this Baked Zucchini Oatmeal with Nutella Spread, I’d love to know what you thought in a review below! 

WHY YOU’LL LOVE THIS BAKED ZUCCHINI OATMEAL W/ “NUTELLA” SPREAD

  • 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! 

INGREDIENTS 

  • Zucchini – We’re adding this for a little more volume. You cannot taste it because it blends in so well!
  • Egg whites
  • Milk of choice – I used almond milk, but fat-free milk, 1% milk, cashew milk, or any other milk would work!
  • Unsweetened applesauce – You can also substitute mashed banana or pumpkin.
  • Oats – Quick or old-fashioned work great.
  • Protein powder – I used PEScience Snickerdoodle. A vanilla flavor would also work here. If you want to use another brand, just make sure it is also a whey + casein blend. Not all protein powders bake the same, so just make sure you use a protein powder you know bakes well. You can use my affiliate code Laurenfitfoodie to save 10% off your purchase of any PEScience products.
  • Sweetener – I used Swerve. Any sweetener or sweetener substitute works.
  • Peanut butter powder
  • Baking essentials – Salt, ground cinnamon, and baking powder.
  • Extracts – Vanilla and hazelnut go so well together in this recipe!
  • Nut butter – Hazelnut or cashew butter would work best.
  • Cocoa powder
  • Pancake Syrup – I used sugar free.

HOW TO MAKE ZUCCHINI BAKED OATMEAL W/ NUTELLA SPREAD

  1. Peel your zucchini (if desired) and shred with a grater. Do not drain excess liquid. 
  2. Preheat the oven to 350 degrees F. Line a 9×13” baking dish with parchment paper and/or spray with cooking spray.
  3. To a large bowl, add all the wet ingredients (zucchini through liquid stevia). Then, using a hand mixer, mix to combine. 
  4. In a separate bowl, add all the dry ingredients (oats through salt) and whisk to combine.
  5. Add the dry ingredients to the wet ingredients and mix on low until all ingredients are incorporated. 
  6. Pour mixture into prepared baking dish and spread out evenly. 
  7. Bake for 40-45 minutes or until the edges start to turn golden brown and the center is set.
  8. Let cool for 10 minutes before adding the homemade Nutella spread. You can also just store the spread separately and add it when it’s time to eat. This is usually what I do. 
  9. To make the Nutella spread, add all the ingredients to a small bowl and whisk to combine. Store in the fridge for 30 minutes to thicken. 

This oatmeal bake is BEST eaten after chilling in the fridge for a few hours, or even better, overnight! I love to top it with some vanilla yogurt and nut butter if I’m not using the Nutella spread. 😋 A perfect breakfast, afternoon snack, or healthy dessert!

THE NUTELLA SPREAD

No, it’s not real Nutella, but it does taste pretty darn similar! And for a lot less sugar and calories, you can get your sweet chocolate fix in a much healthier way! Here are some things to know before you make it:

  • For the most similar taste as Nutella, use hazelnut butter. Other nut butters work just fine! It just might have more of the whatever kind of nut butter you use taste!
  • If you don’t have hazelnut butter, I would say sunflower butter or cashew butter would be the next best thing because they are more neutral tasting butters. But this spread still tastes amazing with almond butter and peanut butter, too!
  • If you need to use something nut-free, use sunflower butter.
  • Normal cocoa powder works best for this recipe as opposed to dark cocoa powder for best taste and flavor.
  • Store it in fridge for 30 minutes after making to thicken.
  • Keep stored in fridge for up to 2 weeks.

HOW TO STORE

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. 

WANT TO MAKE THIS RECIPE?

If you try this Baked Zucchini Oatmeal with Nutella Spread and love it, please rate this recipe!

You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!

Yield: 8

Baked Zucchini Oatmeal w/ "Nutella" Spread

This Baked Zucchini Oatmeal with Nutella Spread is quite literally what healthy meal prep breakfast dreams are made of. It's full of fiber and protein and topped with my healthier Nutella spread. So good you can eat it for dessert! 

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 medium zucchini, shredded (400g)
  • 1.5 cup egg whites (360g)
  • 1.5 Tbsp vanilla extract
  • 1 cup unsweetened almond milk (240g) - or milk of choice
  • 1/2 cup unsweetened applesauce (240g) - can sub mashed banana or pumpkin
  • 1 tsp liquid stevia, or to taste
  • 1.5 cups quick or old-fashioned oats (120g)
  • 2 scoops protein powder (62g) - I used PEScience snickerdoodle (a vanilla would also work)
  • 1/4 cup brown sugar substitute (48g) - I used Swerve
  • 1/4 cup peanut butter powder (32g)
  • 1 Tbsp ground cinnamon
  • 1 Tbsp baking powder
  • 1 tsp salt

“Nutella” Spread:

  • 1/3 cup nut butter* (84g) - hazelnut or cashew butter would work best
  • 1/3 cup cocoa powder (35g)
  • 1/3 cup sugar free pancake syrup (80g)
  • 2 Tbsp granular sweetener - I used Swerve (24g)
  • 1 Tbsp water (15g)
  • 1.5 tsp vanilla extract
  • 3/4 tsp hazelnut extract
  • 1/2 tsp liquid stevia, optional for sweeter spread
  • Pinch of salt

Instructions

  1. Peel your zucchini (if desired) then shred with a grater. Do not drain excess liquid.
  2. Preheat the oven to 350 degrees F. Line a 9x13” baking dish with parchment paper and/or spray with cooking spray.
  3. To a large bowl, add all the wet ingredients (zucchini through liquid stevia). Using a hand mixer, mix to combine.
  4. In a separate bowl, add all the dry ingredients (oats through salt) and whisk to combine.
  5. Add the dry ingredients to the wet ingredients and mix on low until all ingredients are incorporated.
  6. Pour mixture into prepared baking dish and spread out evenly.
  7. Bake for 40-45 minutes or until the edges start to turn golden brown and the center is set.
  8. Let cool for 10 minutes before adding “nutella” frosting. You can also just store the nutella frosting separately and add it when it’s time to eat (this is usually what I do)
  9. To make nutella spread, add all the ingredients to a small bowl and whisk to combine. Store in the fridge for 30 minutes to thicken.

    BEST eaten after chilling in the fridge for a few hours (or even better - overnight!) and topped with some vanilla yogurt and nut butter 😋 A perfect breakfast, afternoon snack, or healthy dessert!

Notes

MFP entry: LFF Baked Zucchini Oatmeal

Log the Nutella Spread separately so you can log as much or as little as you’d like. Search MFP for LFF Nutella Spread

How to Store

Keep Baked Zucchini Oatmeal stored in the fridge, covered, for up to a week. You can spread nutella over the baked oatmeal OR keep it stored separately (what I usually do). Nutella Spread will stay fresh in the fridge covered for up to 2 weeks.

Nutrition Information:

Yield:

8

Serving Size:

1/8 of bake (204g)

Amount Per Serving: Calories: 149Total Fat: 2.3gSaturated Fat: 0.2gCarbohydrates: 16.4gFiber: 3.4gSugar: 1.5gProtein: 15.6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @LaurenFitFoodie! 

1 Comment

  1. Recently had to go gluten and dairy free and this was a perfect breakfast! I doubled the serving size to make it a full breakfast and it was perfect! I love volume meals. Thank you for the recipe!

Leave a Reply

Your email address will not be published.