Baked zucchini apple oats with crunchy walnut topping
Egg and zucchini oats topped with crunchy walnuts, perfect for a nutritious breakfast you can reheat all week!
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Cooking tools:
- Kitchen scale
- Grater
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Baking dish
- Chef's knife
- Cutting board
- Spoon
- Oven
Ingredients
- 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
- 1 cup (115g) walnuts, roughly chopped
- 1 cup (70g) shredded coconut
- 4 tablespoons maples syrup
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