Vegan Zucchini Protein Baked Oats Recipe for Breakfast

These single-serve protein baked oats with zucchini and banana taste like a light vanilla muffin while packing in fruit and vegetables. Made in a blender, they use protein powder instead of eggs, contain no added sugar, and are vegan-friendly.

Baked oatmeal or zucchini muffin? Why not both. These zucchini protein baked oats combine the warm spice and texture of zucchini bread with the soft, tender crumb of a vanilla muffin for an easy, satisfying breakfast.

Blended baked oats became popular online for a reason — they turn into a single-serve “muffin” that’s quick to make and comforting to eat. The batter blends into a cake-like texture that is slightly softer than a traditional muffin because of the oats and liquid. Banana and vanilla protein powder provide natural sweetness and extra satiety, making this an easy, delicious start to your day.

Ingredients you’ll need

To make one serving of these protein baked oats you only need a few pantry staples and a small zucchini.

• Rolled oats: Blended into oat flour to form the base. Quick oats can be used as a substitute.
• Protein powder: Adds protein and vanilla flavor. A plant-based vanilla pea protein works well, but use whichever flavor you prefer.
• Zucchini: Adds a subtle vegetable boost and moisture.
• Banana: Provides sweetness, flavor, and moisture. You can substitute about 1/3 cup yogurt, applesauce, or pumpkin puree if desired.
• Chia seeds: Optional, for extra fiber and omega-3s.
• Non-dairy milk: Almond milk was used here; any milk will work.
• Nut butter: A teaspoon adds healthy fats and a creamier texture—peanut butter, almond butter, or tahini are all fine.
• Baking powder: Helps the oats rise and creates a lighter texture.
• Dark chocolate chips: Optional for a few melty bites on top.

How to make protein baked oats

These blender baked oats are simple and fast. You only need a small ramekin and a high-speed blender or small personal blender cup.

• Prepare the ramekin: Preheat the oven to 350°F (180°C) and lightly grease a small ramekin or 8 oz oven-safe dish.
• Combine ingredients: In a high-speed blender add ½ cup rolled oats, 2 tablespoons vanilla protein powder, 1 banana, ½ cup sliced zucchini, ¼ teaspoon baking powder, 1 teaspoon nut butter, 1 teaspoon chia seeds (optional), and ¼ cup almond milk.
• Blend: Blend on high for about one minute until smooth and spoonable. The batter will be thick.

• Fill ramekin: Pour the batter into the prepared ramekin and scatter a few chocolate chips on top if you like.
• Bake: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is set.
• Serve: Enjoy warm straight from the ramekin or add a drizzle of nut butter for extra richness.

If you want it sweeter, drizzle a little maple syrup or honey, or add a few drops of stevia to the batter.

How to store and reheat baked oats

These oats are great for meal prep and store well.

• Store: Let cool and keep in an airtight container in the fridge for up to one week.
• Reheat: Microwave for 45–60 seconds or warm in a preheated oven for about 10 minutes until heated through.

Rolled oats nutrition facts

Oats are a nutritious whole grain that provide fiber, steady energy, and a range of nutrients. They are rich in beta-glucan, a soluble fiber that offers several health benefits:

• Promotes fullness and supports appetite control
• Can help lower LDL and total cholesterol
• Supports more stable blood sugar levels
• Feeds beneficial gut bacteria
• Supports regular bowel movements

Helpful tips

• Use a powerful blender: A high-speed blender or a compact personal blender produces the smoothest, most cake-like batter.
• Scale up if needed: This recipe is for one serving, but you can double or triple the ingredients to make multiple portions at once.
• Dish size: An 8 oz (250 ml) ramekin or mini cocotte works well for one serving.
• Microwave option: Though not tested here, you can try microwaving for 3–4 minutes on high; check with a toothpick for doneness.

Other single serve recipes you may like

Chocolate Zucchini Baked Oats

Raspberry Mug Cake (Gluten-Free + Paleo)

Healthy Pumpkin Mug Cake (Gluten-Free + Paleo)

If you try this zucchini protein baked oatmeal or have questions, leave a comment and share how you adapted it. I love hearing feedback and variations people try.

Zucchini Protein Baked Oats

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• Author: Caitlin Rule
• Total Time: 35 minutes
• Yield: 1 serve