Ginger Spiced Orange Oatmeal Bake, an Anti-Inflammatory Recipe
Oats are a great breakfast choice! Besides being easy to dress up with delicious ingredients like orange and ginger, oats are highly nutritious. They contain vitamins and minerals and more protein than many other grains, but also antioxidants (which can benefit inflammation and mood) and soluble fiber.
The soluble fiber content of oats may help lower cholesterol levels, improve heart health, and decrease inflammation. What’s more, the fresh ginger in the topping contains gingerol, which is an antioxidant that helps benefit inflammatory conditions and digestion and may help reduce pain.
Baking your oatmeal in advance can save you time and energy, and it’ll quickly become a favorite grab-and-go breakfast option.
This recipe is: low sugar, gluten free, dairy free
Prep time: 10 minutes
Cook time: 45 to 55 minutes
1 medium zucchini, shredded
2 cups rolled oats (not instant)
1 1/4 cups unsweetened almond milk
1/4 cup maple syrup
1/2 cup orange juice
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
2 tablespoons orange zest (plus 1 teaspoon for glaze)
3 tablespoons unsweetened coconut yogurt
1 scoop vanilla protein powder (optional)
2 teaspoons ground ginger
1. Preheat the oven to 350 F. Line a 7-by-11-inch baking dish with parchment paper and set aside.
2. Wrap the shredded zucchini in a paper towel or a clean cloth and squeeze until all of the excess liquid comes out.
3. Add the shredded zucchini, oats, eggs, almond milk, maple syrup, baking powder, salt, 2 tablespoons zest, and vanilla extract to a large mixing bowl. Mix until well combined, then place in the baking dish.
4. Bake for 45 to 55 minutes or until the edges are golden brown. Use a toothpick to check if the center is done. The toothpick should come out clean.
5. To make the glaze, mix together the coconut yogurt, 1 teaspoon orange zest, ground ginger, and, optionally, a scoop of protein powder for the topping.
6. Remove from the oven and allow it to cool for 15 minutes before slicing. Top with glaze and enjoy.
- Refrigerate leftovers for up to 5 days or freeze for up to 3 months. Freeze in individual portions for an easy grab-and-go option.
- An 8-by-8-inch or a 9-by-9-inch baking dish would also work if you do not have a 7-by-11-inch pan.
- To make it vegan: Use flax eggs instead of eggs. One flax egg is a mixture of 1 tablespoon ground flax and 2 tablespoons of water (let sit for 10 minutes until a gel forms).
- This recipe is easy to modify. Instead of orange and ginger, you could use apple and cinnamon, or banana and chocolate chips. Get creative if you like!
- Adding protein powder to the yogurt dressing can increase the amount of protein. However, the flavor and consistency may vary depending on the type of protein powder used. Using a blender helps if you have a gritty protein powder that doesn't mix well.
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