Zucchini Bread Baked Oatmeal

August 8 is National Zucchini Day (yep, there's a day for that, too!), and we're celebrating with this nourishing recipe. It's super easy to throw together and makes for a healthy and satisfying breakfast on-the-go. (It's also a way to sneak some extra veggies into your diet!)

Make one big batch to last you the week. 

Recipe:
(Serves 8)

2 cups grated zucchini (about 1 large zucchini)
2 cups unsweetened almond milk
1 egg
1 tsp vanilla extract
2 cups rolled oats
½ cup raisins
⅓ cup chopped walnuts
2 scoops French Vanilla INVIGOR8 Superfood Shake
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking powder
¼ tsp salt 

Preheat the oven to 350º F. Lightly grease a 9x9 or 11x7 baking dish.

In a large bowl, add the zucchini, almond milk, egg and vanilla extract and whisk until thoroughly combined. 

Stir in the oats, raisins, walnuts, INVIGOR8 shake powder, cinnamon, ginger, baking powder and salt.

Transfer the mixture to the prepared baking dish and spread into one even layer. Bake for 40-50 minutes, or until the edges are golden and the center is set. 

Allow the baked oatmeal to cool before slicing into 8 servings. Cover tightly and store in the fridge.