Step 1

Pre-heat oven to 350 degrees.

Step 2

Wash and dry your squash and grate them finely. OR, you can use a food processor or salsa maker to “rice” them if you don’t like the strands.

Step 3

In a large bowl, combine your riced squash (no need to drain), liquid egg whites, oats, creamer, protein powder, stevia, cocoa powder, vanilla, and baking powder. Mix well and pour into a greased 9x9 pan. (**edited from 9x13 because thicker is better!) Sprinkle the top with 2 Tbsp mini chocolate chips and bake for 35-40 minutes or until set.

Step 4

Let them cool before cutting into 8 pieces. I love mine chilled in the fridge, then served in a bowl with cashew milk, a few tablespoons of almond milk reddi whip, chopped strawberries, and a few more mini chocolate chips! We also love them with yogurt and fruit. A perfect breakfast, afternoon snack, or healthy dessert.

Step 5

Keep refrigerated and enjoy!