Baked Zoats Discovery (how have I never made this before?!?)

So since I'm about 15 weeks away from the 2015 Arnold Amateur, I'm already in a caloric deficit.  This means high-volume food finds are going to be my best friends from now till I hit that stage.
Luckily, the lovely folks in my Facebook groups had a slew of recommendations for me. One of which being zoats.

What are zoats you ask? Well basically it's a mixture of oats and shredded zucchini cooked together as you would oatmeal. The zucchini creates huge volume and cuts down on the carbs. And yes- it's delicious. Case in point: my baked zoats creation from this morning's breakfast.

It was a fluffy, soft and yummy hot bowl of power food, topped with my current obsession, Biscoff cookie butter. (I've gone through 3 jars in less than 3 weeks. Intervention maybe?)

Dieting or not, check out my recipe. And the macros are on point people. (But of course, adjust depending on your needs.)

Amie's Cinnamon Baked Zoats

• 150g shredded zucchini
• 20g quick oats
• 4 egg whites
• 18g canned pumpkin (because I wanted to use it up)
• 25g Cellucor Cor-Performance Cinnamon Bun Whey (or any protein of your choice)
• 30mL unsweetened vanilla almond milk
• a few glugs of Walden Farms caramel syrup
• 1 packet stevia
• 2 dashes cinnamon
• 2 dashes low-sodium baking powder

Preheat your oven to 350 degrees, then blend everything together. Pour into any small round (or square- get crazy!) dish that's been sprayed with nonstick spray, and bake for 30 min. 

I topped it with 25g Biscoff cookie butter, but you could use nutella, nut butter, coconut butter or just omit completely. (Which I'll probably have to do eventually once coach drops my macros low enough.)

Enjoy and let me know how yours turns out! I welcome your changes to make your own creations. The more tweaks there are, the more options that are available!