Like crumble for breakfast but with added bonus of protein and vegetables from eggs and zucchini! Make once, reheat each day and eat until Thursday – perfect for a winter brekky to kick start your day.
BAKED ZUCCHINI APPLE OATS WITH CRUNCHY WALNUT TOPPING
Dairy Free : Vegetarian
Serves 4
2 free range eggs
2 cups plant based milk
2 cups (200g) rolled oats
1 teaspoon baking powder
2 (165g) zucchini, grated
2 red or green apples (280g), grated
½ teaspoon ground ginger
2 teaspoons ground cinnamon
Topping:
1 cup (115g) walnuts, roughly chopped
1 cup (70g) shredded coconut
4 tablespoons maples syrup
Heat oven to 180C. In a large bowl whisk eggs and milk. Add rolled oats, baking powder, zucchini, apples and spices and mix. Pour into a large 20x20cm square baking dish. Combine topping ingredients in a bowl and mix, then spread evenly over the top of the oat mixture. Place in oven to bake for 25-35 minutes or until the top is lovely and golden. Serve hot as is or with a dollop of yoghurt.
