Banana Zucchini Baked Oatmeal, no-added sugars (using a blender)
A delicious baked oatmeal recipe that’s naturally sweetened with bananas and provides nutrients from the cottage cheese and the shredded zucchini.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Ingredients
Units
Scale
- 1 1/2 cups mashed ripe bananas
- 1 large egg
- 1/2 cup shredded zucchini (moisture wrung out)
- 1/3 cup cottage cheese
- 1 tablespoon pure vanilla extract
- 1 cup whole milk
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350F
- Using your fingers or a pastry brush, butter a 8-inch squared baking dish (including the sides) with softened unsalted butter and set it aside.
- Shred the zucchini using the grater and measure 1/2 cup. Transfer the shredded zucchini to a kitchen towel. Gather the ends and twist the kitchen towel to help squeeze out all of its liquid. Set the zucchini aside.
- Mash about 3 bananas in a bowl with a fork. Measure 1 and 1/2 cups of the mashed banana and set it aside. (Mash another banana if needed to gather 1 and 1/2 cups).
- To a blender add the following ingredients: mashed banana, egg, shredded zucchini (making sure the moisture has been wrung out), cottage cheese, pure vanilla extract, and the whole milk.
- Blend until the mixture is smooth and combined.
- Add the oats to the buttered baking dish. Also, add the baking powder and mix.
- Pour the wet ingredients into the baking dish.
- Using a utensil that won’t scratch the baking dish, mix the oats with the wet ingredients.
- Bake for about 40 minutes. The edges should be golden brown and it might still feel a bit soft to the touch. As it cools, it will firm up some more.
- Allow it to cool and serve.