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Zucchini and Apple Protein Oat bake

Zucchini and Apple Protein Oat Bake

This lightly sweetened, nutritious oatmeal bake combines fresh vegetables and fruit for a wholesome breakfast, snack, or light dessert.
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Course: Breakfast
Cuisine: American
Keyword: Meal Prep, oatmeal, oatmeal bake, quick and easy
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: 362kcal

Equipment

  • 8 x 8-inch baking dish, glass or ceramic

Ingredients

Wet Ingredients

  • 1/4 cup plain whole milk greek yogurt, room temperature
  • 3/4 cup almond milk (or preferred milk), room temperature
  • 2 large eggs, room temperature
  • 3 tablespoons real maple syrup, substitute honey
  • 1/2 cup unsweetened apple sauce, room temperature
  • 1 tablespoon canola or vegetable oil, substitute melted coconut oil or butter
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 ¾ cups old fashioned rolled oats, not quick cook or steal cut
  • 1/4 cup vanilla protein powder (see notes)
  • 2 teaspoon baking powder
  • 1/4 teaspoon Diamond Crystal Kosher salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1 tablespoon ground flaxseed, (optional)
  • 1 teaspoon fresh lemon zest

Mix-Ins

  • 1 medium zucchini, grated
  • 1 cup Honeycrisp apple, finely chopped

Optional Mix-Ins

  • 1/4 cup raisins
  • 1/4 cup toasted walnuts, chopped

Instructions

  • Heat the Oven: Heat your oven to 350°F and spray an 8 x 8-inch baking dish (metal or glass) with non-stick spray.
  • Prepare the Fruits and Vegetables: Grate the zucchini using a box grater. (No need to drain unless it’s especially moist.) Chop the apple and combine with the zucchini in a small bowl. Set aside.
  • Mix Wet Ingredients: In a medium bowl, whisk together all wet ingredients until smooth. Stir in the grated zucchini.
  • Mix Dry Ingredients: In another medium bowl, stir together the dry ingredients. Toss the chopped apple into the dry mixture. Add optional mix-ins like nuts or raisins at this stage.
  • Combine and Bake: Add the wet mixture to the dry mixture and fold until just combined. Pour the batter into the prepared baking dish and smooth the top.
    Bake for 35–40 minutes, or until the edges are lightly browned and the center is set.
  • Serve and Store: Let cool slightly before serving. Enjoy warm or cold. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months (see notes).

Notes

  • Protein Powder
    A simple vanilla whey protein powder, such as Pure Protein or Dymatize, works best.
  • Salt Adjustment
    If using Morton’s kosher salt, use half the amount as it’s saltier than Diamond Crystal.
  • Substitutions
    • Swap almond milk for any other milk.
    • Use non-dairy yogurt in place of Greek yogurt.
    • Omit protein powder and add an extra 1/4 cup oats instead.
  • Freezing and Reheating
    • Wrap individual slices in plastic wrap, then in foil, before freezing.
    • To reheat: Defrost in the refrigerator overnight and microwave for 30 seconds, or until warmed through.

Nutrition

Calories: 362kcal