Snickerdoodle Zucchini Baked Oats | Delicious Recipe
I've been obsessed over the cinnamon sugary goodness of snickerdoodle cookies trying to perfect them, and wanted a yummy way to eat my oats more macro-friendly and bulked up with some high volume food like zucchini... so I found this recipe and couldn't wait to share it with you! Enjoy!
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Snickerdoodle Zucchini Baked Oats Recipe
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Servings 8
Per Serving: 120 Calories, 11g Protein, 15g Carbs, 2g Fat
INGREDIENTS:
2 Zucchini riced or grated (520g)
1 cup liquid egg whites (240g)
1 1/3 cup oats (120g)
1/4 cup almond milk creamer (60g)
2 scoops snickerdoodle or similar protein powder (66g)
1-2 Tbsp liquid vanilla stevia (15-30g) or your favorite sweetener to taste
2 tsp vanilla extract
2 tsp baking powder
1 tsp cinnamon
INSTRUCTIONS:
1. Pre-heat the oven to 350 degrees F.
2. Wash and dry your zucchini and grate them finely or you can use a food processor to "rice" them if you don't like the strands. Here's the slicer I used: https://amzn.to/439zOaH
3. In a large bowl, combine your riced zucchini (no need to drain) with the remaining ingredients. Mix well and pour into a greased and lined 9x13 pan. Bake for 30-40 minutes or until set.
4. Let them cool before cutting into 8 pieces. Eat it chilled from the fridge or warmed up topped with Greek yogurt, fruit, and nuts or topped with whipped cream or drizzle on some nut butter. Perfect for a healthy breakfast, snack, or dessert.
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