Looking for a healthy high-protein baked oats recipe that’s perfect for meal prep? These Zucchini Raspberry Baked Protein Oats are fluffy, naturally sweetened, and packed with nearly 20 grams of protein and 6g of fiber per serving. The addition of zucchini adds moisture and fiber without affecting the flavor, while raspberries bring additional fiber and a tart, fruity burst in every bite.

Whether you enjoy them for breakfast, a post-workout snack, or even a healthy dessert, this recipe is an easy, satisfying way to fuel your day.

Enjoy,

SiLLibake

Zucchini Raspberry Protein Baked Oatmeal

These Zucchini Raspberry Baked Protein Oats are the perfect blend of nutrition and flavor. Packed with protein, fiber, and wholesome ingredients, they’ll keep you full and energized all morning.

Why You'll Love This Recipe Zucchini Raspberry Protein Baked Oatmeal:

High in protein – nearly 20g per serving.

Meal-prep friendly – bakes in one pan and makes 6 servings.

Gluten-free & customizable – works with oats, berries, or even chocolate chips.

Naturally sweetened – with maple syrup and fruit.

Moist & delicious – thanks to zucchini and nut butter

Recipe Tips & Variations:
- Make it vegan: Use flax eggs and plant-based protein powder.
- Switch up flavors: Try blueberries, strawberries, or chocolate chips instead of raspberries.
- Boost protein: Swap soy milk for ultra-filtered milk or add extra protein powder.
- Meal prep tip: Store leftovers in the fridge for up to 5 days or freeze individually wrapped portions.
FAQs:
Can I use quick oats instead of rolled oats?
Yes! Quick oats will work, but the texture will be slightly softer.
Can I make this nut-free?
Absolutely. Use sunflower seed butter or tahini instead of peanut butter.
Do I need to squeeze the zucchini?
Nope! Just grate it and add the moisture directly into the batter – it helps keep the oats soft and fluffy.

Recipe: Zucchini Raspberry Protein Baked Oatmeal

PREP TIME: 10 MIN

COOK TIME: 30-35 MIN

SERVING: 6

Zucchini Raspberry Protein Baked Oatmeal

Looking for a healthy high-protein baked oats recipe that’s perfect for meal prep? These Zucchini Raspberry Baked Protein Oats are fluffy, naturally sweetened, and packed with nearly 20 grams of protein and 6 g of fiber per serving. The addition of zucchini adds moisture and fiber without affecting the flavor, while raspberries add additional fiber and bring a tart, fruity burst in every bite.

Ingredients:

1 1/2 cups rolled oats, 120g

2 tbsp chia seeds, 24g

2 servings of vanilla protein powder, 60g (whey isolate)

1 tsp baking powder, 4g

1 tsp cinnamon, 2.5g

1/4 tsp salt, 1.5

2 large eggs (or 2 flax eggs)

1/4 cup maple syrup, 60g

1/4 cup peanut butter, 64g (any nut or seed butter)

1 1/4 cup milk, 300g (whatever milk you like, I used soy)

1 tsp vanilla, 5g

1 medium zucchini, grated, 130g (I heaping cup with liquid)

½ cup raspberries or blueberries, 62g (or chocolate chips, 85g)

Instructions:

Preheat oven to 350F, Butter a 9x9 glass or ceramic baking dish or 8x8 (cooking time will be longer)
In a medium bowl, whisk together eggs, milk, maple syrup, peanut butter, vanilla, cinnamon, salt and grated zucchini.
Next add oats, chia seeds, protein powder and baking powder. Mix until combined.
Then pour into greased baking dish, sprinkle with raspberries or your berry of choice or chocolate chips.
Bake for 30-35 in 9x9 pan, 40-45 minutes in 8x8 or until looks set. Let cool for 10 minutes before serving.
Top with optional toppings and enjoy!
Note:

To store: Store in an air-tight container in the refrigerator for up to a week.
To freeze: Portion the oatmeal into slices, place on a lined baking sheet so there is space between each piece, and freeze. Once frozen, store in a freezer baggie. Another option is to freeze each piece individually wrapped in plastic wrap.
Nutrition (Approximate): 1 serving
Calories: 287 | Protein: 19.9 g | Carbs: 29.6 g | Fat: 11.1 g | Fiber: 5.5 g | Sugar: 12.4 g
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