Veggie Protein Baked Oatmeal Recipe

Veggie Protein Baked Oatmeal Recipe | High-Protein, Fiber-Rich, Healthy Breakfast

Looking for a hearty, healthy breakfast that’s packed with protein, fiber, and vegetables? This Veggie Protein Baked Oatmeal is the perfect solution. It’s nutrient-dense, naturally sweetened, and can easily be served as a meal prep breakfast for the week. Plus, the optional cinnamon vanilla yogurt glaze adds a touch of indulgence without the guilt.

Whether you’re a busy professional, a fitness enthusiast, or just someone who loves wholesome breakfasts, this recipe is high-protein, high-fiber, and perfectly balanced for energy and satiety.

Enjoy,

SiLLibake

Veggie Protein Baked Oatmeal

This veggie protein baked oatmeal isn’t just healthy—it’s versatile, satisfying, and ideal for anyone wanting a high-protein, veggie-packed breakfast. It’s also kid-friendly, naturally sweet, and easy to prep ahead.

Why You'll Love This Recipe Veggie Protein Baked Oatmeal:

• High in Protein: Each serving contains 20g of protein to keep you full and energized.

• Packed with Fiber: With 10g of fiber per serving, it supports digestion and helps curb cravings.

• Loaded with Veggies: Grated zucchini and carrots make this oatmeal extra moist, nutrient-rich, and naturally sweet.

• Naturally Sweetened: Maple syrup and applesauce add just the right amount of sweetness without refined sugar.

• Customizable: Add nuts, fruit, or a yogurt glaze to suit your taste.

Tips for Perfect Veggie Protein Baked Oatmeal

• Squeeze Zucchini Well: Removing excess water ensures your oatmeal isn’t soggy.

• Make it Vegan-Friendly: Use flax eggs instead of regular eggs and plant-based protein powder.

• Add More Flavor: Sprinkle cinnamon or nutmeg on top before baking for extra aroma.

• Meal Prep Friendly: Store in the fridge for up to 5 days or freeze for up to 3 months.

Veggie Protein Baked Oatmeal

Recipe: Veggie Protein Baked Oatmeal

PREP TIME: 10 MIN

COOK TIME: 35-40 MIN

SERVING: 4-6

Veggie Protein Baked Oatmeal

This baked oatmeal isn’t just healthy—it’s versatile, satisfying, and ideal for anyone wanting a high-protein, veggie-packed breakfast. It’s also kid-friendly, naturally sweet, and easy to prep ahead. Add the yogurt glaze for a dessert-style breakfast without the extra sugar overload.

Ingredients:

1 cup grated zucchini (medium sized)

1 cup grated carrot (approx 1 large or two medium carrots)

1/2 cup unsweetened applesauce

2 eggs, at room temperature

1 cup unsweetened almond milk

1/4 cup pure maple syrup

1 tsp vanilla extract

2 tbsp melted butter or melted and cooled coconut oil

1 ¼ cup rolled oats

¼ cup hemp seeds

¼ cup ground flax

¼ cup protein powder

1 tsp baking powder

1 tsp cinnamon

½ tsp allspice (or extra cinnamon)

½ tsp ginger

¼ tsp nutmeg

¼ tsp salt

Optional: 1/3 cup finely chopped walnuts or pecans

For the cinnamon vanilla glaze:

2 tbsp vanilla yogurt (or sub dairy free yogurt)

1 tbsp maple syrup or honey

1-2 tsp unsweetened milk, to thin

¼ tsp cinnamon

¼ tsp vanilla extract

Instructions:

1. Preheat the oven to 350 degrees F. Spray a 8x8 inch baking pan with nonstick cooking spray.

2. First, measure out 1 heaping cup of both grated carrot and grated zucchini from your medium zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important! No need to squeeze out moisture from the carrot.

3. In a medium bowl, mix, eggs, applesauce, milk, maple syrup, vanilla, and melted and cooled butter or coconut oil until well combined. Add in the grated zucchini and carrot.

4. Next stir in dry ingredients: oats, hemp seeds, ground flax, protein powder, baking powder, cinnamon, allspice(optional), ginger, nutmeg and salt; stir well to combine. Fold in the chopped pecans/walnuts.

5. Spread oatmeal mixture in prepared pan. Bake for 35-40 minutes until edges are slightly golden and center is set.

6. If you want a yogurt glaze: In a small bowl, mix together the greek yogurt, sweetener, milk, vanilla and cinnamon; mix to combine. Add more milk if necessary so you can drizzle on top of the oatmeal. Serves 4-6 Enjoy!

   Nutrition (Approximate): 1 of 4 servings

   Calories: 445 kcal | Protein: 20 g | Carbs: 44 g | Fiber: 10 g | Sugar: 14g | Fat: 23–24 g

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