Packed with fresh zucchini, juicy apples, and warm spices, this Zucchini and Apple Protein Oat Bake is a nutritious twist on classic oatmeal.Â
During my bachelorette weekend over the summer, my friend Katherine prepared a delicious apple oatmeal bake for us. I’ve always loved apples almost as much as I love oatmeal, so this dish was absolute heaven. It was tender, light, and hearty enough to enjoy as a meal. We ate it warm, but I discovered it was just as delicious cold the next day.
Inspired by her recipe, I decided to create my own version of an oatmeal bake, adding my favorite summer ingredient—zucchini. The result is a healthy zucchini-bread-inspired oatmeal bake that’s perfect for any time of the year.
Why You’ll Love This Zucchini and Apple Oat Bake
- Combines nutritious oats with a hearty serving of vegetables and fruit
- Features a tender, moist texture from zucchini and apples
- Naturally sweetened with cinnamon and maple syrup for a satisfying flavor
- Packed with protein, making it an ideal breakfast to fuel your day or power through a mid-morning slump
- Perfect for meal prepping, a cozy breakfast, or a healthy snack
- Enjoy it warm or cold, making it a versatile option for any time of the day
Ingredients in Zucchini and Apple Protein Oatmeal Bake
- Old Fashioned Rolled Oats: The main base for the bake, providing texture, fiber, and structure.
- Eggs: Essential for binding the ingredients together and adding protein.
- Vanilla Protein Powder: Boosts the protein content, making this bake filling and satisfying.
- Zucchini: Adds moisture, nutrition, and a tender texture to the bake.
- Honeycrisp Apple: Provides natural sweetness and flavor, complementing the oats and zucchini.
- Real Maple Syrup: Adds natural sweetness with a rich, comforting flavor.
- Unsweetened Applesauce: Enhances moisture while adding a subtle apple taste.
- Plain Whole Milk Greek Yogurt: Contributes creaminess and extra protein.
- Almond Milk: A dairy-free liquid base to keep the bake moist and soft.
- Canola or Vegetable Oil: Helps maintain moisture and tenderness.
- Baking Powder: Ensures the bake rises and becomes fluffy.
- Cinnamon: Adds warmth and flavor, perfectly complementing the apples and zucchini.
- Ground Ginger: Provides a subtle spicy note that enhances the overall flavor profile.
- Kosher Salt: Balances and elevates the sweet and savory notes in the bake.
- Ground Flaxseed: An optional addition that adds omega-3s and fiber.
- Fresh Lemon Zest: A refreshing burst of citrus flavor to brighten the dish.
- Optional Mix-Ins: Raisins, toasted walnuts, or other mix-ins for added texture and flavor.
Substitutions, Modifications and Questions
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Can I make this oat bake ahead of time?
Yes! You can prepare this recipe the night before and bake it in the morning for a quick breakfast. It also stores well in the fridge for up to 5 days. -
Can I substitute the protein powder?
Yes! If you prefer, you can omit the protein powder and add an extra 1/4 cup of oats for a slightly different texture. You can also use a plant-based protein powder if desired. -
Can I freeze the oat bake?
Absolutely! Once baked, let the oat bake cool completely, then wrap each serving in plastic wrap and foil. Freeze for up to 3 months. To reheat, defrost in the fridge overnight and warm in the microwave. -
What other mix-ins can I use?
Feel free to add raisins, walnuts, chopped pecans, or your favorite dried fruits and nuts to enhance the flavor and texture.
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Zucchini and Apple Protein Oat Bake
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
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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.
