Weight Watchers Wholesome Oatmeal and Zucchini Bake
This wholesome oatmeal and zucchini bake is a versatile, nourishing dish that blends rolled oats, shredded zucchini, and fruit into a warm, comforting meal. It’s naturally sweetened and packed with fiber, making it a satisfying start to your day. The zucchini adds moisture and texture without overpowering the flavor, while spices like cinnamon and vanilla give it a cozy, baked-good quality. Serve it warm or cold, as-is or with a dollop of nonfat Greek yogurt for a protein boost.
Ingredients
- 2 cups old-fashioned rolled oats (not quick oats)
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon salt
- 1 ½ cups unsweetened almond milk (or other low-point milk alternative)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons zero-calorie sweetener (Stevia, monk fruit, or erythritol)
- 1 medium ripe banana, mashed
- 1 cup zucchini, finely grated and excess moisture squeezed out
- ½ cup unsweetened applesauce
- ½ cup fresh or frozen blueberries (or other fruit like diced apples or chopped pears)
- Cooking spray or parchment paper for the baking dish
Instructions
1. Preheat and prepare your baking dish.
Preheat the oven to 350°F (175°C). Lightly coat an 8×8-inch baking dish with nonstick cooking spray or line it with parchment paper to prevent sticking.
2. Combine the dry ingredients.
In a large mixing bowl, stir together the rolled oats, baking powder, cinnamon, nutmeg (if using), and salt. This step ensures the dry ingredients are evenly distributed throughout the bake.
3. Mix the wet ingredients.
In a separate bowl, whisk together the almond milk, egg, vanilla extract, sweetener, mashed banana, and unsweetened applesauce. This wet mixture adds natural sweetness, moisture, and structure to the bake.
4. Add the zucchini and fruit.
Gently fold the grated zucchini and blueberries into the wet mixture. Make sure the zucchini is well-drained to avoid a soggy texture. Patting it dry with paper towels after grating works well.
5. Combine wet and dry ingredients.
Pour the wet mixture into the bowl with the dry ingredients. Stir until fully combined. The batter will be loose but thickens as it bakes.
6. Bake the oatmeal.
Pour the oatmeal mixture into the prepared baking dish, spreading it out evenly. Bake for 35 to 40 minutes, or until the top is golden and the center is set. You can test doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs.
7. Cool and serve.
Let the oatmeal bake cool for at least 10 minutes before slicing. This helps it set further and makes it easier to portion. Serve warm, at room temperature, or cold from the fridge.
