If you’re looking for a hearty, easy and delicious do-ahead breakfast, this zucchini oatmeal square might be just the thing! It’s a great way to get in some veggies, in a non-savory way. I’ve adapted the original recipe to include more protein, so it can be used as a stand alone meal.
In my efforts to expand past the handful of veggies my kids eat, I went looking for options. This zucchini bread, got me thinking about incorporating zucchini into other recipes, like oatmeal. My kids already love oatmeal and oatmeal squares, so I figured this might just work. It did! We prefer to eat these squares either warmed up on a plate, or warmed up in a bowl and crumbled up with a little milk or milk alternative. I’ve definitely eaten them cold and it still tastes good! They are a little crumbly, so I wouldn’t suggest eating it in the car (I see you rushing around, with no time to sit at a table and eat!).
I did include some extra protein sources, like collagen and pea protein powders and hemp seeds. It’s not super high in protein, but it does help balance the carbs. It’s loaded with fiber and fats, which also helps bring some balance to the meal. It would be fine to eat this as your only breakfast, or you could pair it with an egg, some yogurt, a smoothie, some nuts or nut butter, etc. If the pan is cut into six squares, each would includes about 12 grams of protein, 29 grams of carbohydrates and 6 grams of fiber.
I personally love this version of an oatmeal square, because it uses only 1 egg, which can be replaced with ground flax seeds, if needed. Unfortunately, I don’t do well with eggs and I find it difficult to find something I like eating in the morning, that has protein. If you know of someone who doesn’t tolerate eggs, pass this idea along!
Recipe adapted from: Brittany Mullins at www.eatingbirdfood.com
Zucchini Oatmeal Squares
- 2 cups rolled oats. Look for gluten free, if needed
- 1/2 cup chopped walnuts or other nut of choice
- 1 tsp baking powder
- 1.5 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 2 scoops collagen protein powder (optional)
- 1/4 cup maple syrup
- 2 cups milk or milk alternative
- 1/2 scoop vanilla pea protein powder (optional)
- 1/3 cup hemp hearts (optional)
- 1 egg OR 1 Tbs ground flax seed
- 2 Tbs coconut (melted) or avocado oil
- 2 tsp vanilla
- 1.5 cups grated zucchini (about one small/medium zucchini)
- 1/3 cup raisins (optional)
- cooking spray
- Preheat oven to 375°F
- Spray a 9×9 inch pan.
- In a large bowl, combine oats, walnuts, cinnamon, nutmeg, baking powder, collagen protein powder and salt.
- If using pea protein, blend in a blender cup with 1 cup milk or milk alternative and add to dry ingredients.
- Add in the second cup of milk or milk alternative, maple syrup, hemp hearts, egg, oil, and vanilla. Mix well.
- Use a box grater, or a food processor (my preference) with a shredding attachment, to shred the zucchini.
- Add the zucchini to the bowl and mix.
- Add raisins, if using.
- Pour batter unto pan and bake for 40-50 minutes. It should be golden brown and no longer wet looking in the middle.
- Let them completely cook before cutting into them. They firm up in the fridge, which is where you can store them for up to 5 days.
I haven’t tried this recipe with shredded carrots, but I bet it would be awesome! I did try it with 1 cup of zucchini and a 1/2 cup carrots and it worked well. I find that rinsing the food processor parts right after use, gets them clean enough. No need to add to the dishes, if you don’t have too!
Looking for more breakfast ideas? See below!