Blueberry Zucchini Oat Bake
This is one of my favorite breakfasts to make for the week. I make it on Sunday, cut it up into squares and then have a quick and easy grab and go breakfast. I like to heat it up and top with peanut butter or Greek Yogurt. Not only is this delicious but the good combination of complex carbs, protein, vitamins and antioxidants is a well balanced and nutritious start to your day.
Oats are one of the most nutrient dense foods you can eat, they are a great source of soluble fiber that help fill you up and keep you full longer.
Zucchini has many health benefits due to its high phytonutrients, mineral and vitamin content. More specifically, zucchini has a high content of vitamin C, vitamin A, potassium and fiber. You can’t taste the zucchini in this bake, so it’s a great way to incorporate some vegetables and get some healthful nutrients into your diet.
Blueberries are commonly knowns as a “superfood” because they contain one of the highest antioxidant capacity of all fruits and vegetables. They are also a good source of fiber, vitamin C and vitamin K.
Ingredients:
2 ripe bananas (can substitute with pumpkin puree, equals about a cup)
2 zucchini
4 egg whites
1 cup of oats
1 tsp vanilla
1 Tbsp Cinnamon
1 tsp of baking powder
1/2 tsp salt
1/4 cup sweetener of choice
Blueberries (or other mix-in of choice)
Directions
Preheat oven to 375
Spray 8x8 baking dish
Grate zucchinis into a towel, squeeze out all the liquid
Mash 2 bananas in a bowl
Mix in zucchini, cinnamon, vanilla, baking powder, sweetener & salt
Add 4 egg whites, stirring well
Mix in oats
Fold in blueberries
Poor in baking dish
Bake for 50-55 minutes (until cooked through and golden brown)
** This makes 4 servings