Peanut butter zucchini bread baked oatmeal that tastes like a peanut butter oatmeal cookie! Packed with protein, freezer-friendly and perfect for making ahead for breakfasts during the week. Serve warm with a dollop of peanut butter on top.
Welcome to Day 2 of #AKZucchiniWeek! Are you as excited as I am?!
I’m not sure how many of you remember my delicious peanut butter and jelly baked oatmeal, but it was by far one of my favorite make ahead breakfasts of all time.
Today, I’m back with another delicious baked oatmeal that’s packed with vegetables (HI ZUCCHINI), protein-packed peanut butter, and naturally sweetened with just a touch of pure maple syrup.
Okayyyy and mini chocolate chips, because you know how we do. #chocolateineverybite
Ingredients in zucchini baked oatmeal
This zucchini bread baked oatmeal is great to make for breakfast because it’s ridiculously easy. Just mix everything together in one bowl, pour it into a pan and bake until done! The texture is reminiscent of peanut butter oatmeal cookies. Delicious for breakfast, but also perfect warmed up in the afternoon with a tall glass of milk.
Here are the main ingredients you’ll need:
- peanut butter (or almond butter!)
- pure maple syrup or honey
- vanilla extract
- milk (I like almond milk)
- old fashioned rolled oats, gluten free if desired
- shredded zucchini
- mini chocolate chips
How to store, freeze & reheat this zucchini bread baked oatmeal:
To store this zucchini bread baked oatmeal in the refrigerator:
Be sure the baked oatmeal has completely cooled, and then cover your 8×8 inch pan with tinfoil before transferring it to the refrigerator. It will stay good covered in the refrigerator for 3-4 days, and you can reheat individual slices in the microwave for 30-60 seconds. I like to individually store slices in airtight containers for quick, on-the-go breakfasts.
To freeze & reheat this zucchini bread baked oatmeal:
Once the baked oatmeal has completely cooled, cut it into 6 squares and wrap each square in plastic wrap and tinfoil. When you’re ready to eat it, place the unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. If you’d like to freeze the entire baked oatmeal for later, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.
More zucchini recipes to try:
I hope you enjoy this peanut butter zucchini bread baked oatmeal. See you back here tomorrow for another delicious recipe featuring zucchini! xo.
- Serves: 6 servings
- Serving size: 1/6 of recipe
- Calories: 315
- Fat: 18.4g
- Saturated fat: 3.9g
- Carbohydrates: 32.6g
- Sugar: 14.2g
- Fiber: 5.0g
- Protein: 9.3g
- 1/2 cup natural drippy peanut butter (creamy or chunky will work)
- 1 tablespoon pure maple syrup or honey
- 1 large egg, slightly beaten
- 1 teaspoon vanilla extract
- 1 1/3 cups unsweetened vanilla almond milk (any milk will work)
- 1 1/2 cups old fashioned rolled oats, gluten free if desired
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup shredded zucchini that’s been squeezed of excess moisture
- 1/4 cup mini chocolate chips, plus 2 tablespoons for sprinkling on top
- Preheat oven to 350 degrees F. Grease an 8x8 inch baking pan with coconut oil or generously spray with nonstick cooking spray.
- In a large bowl, add in peanut butter, maple syrup, egg, vanilla and almond milk. Whisk together until well combined and no large lumps of peanut butter remain. Fold in oats, baking powder, cinnamon, nutmeg and salt. Fold in shredded zucchini and mini chocolate chips. Pour into prepared pan and make sure oatmeal is evenly spread out. Sprinkle 2 tablespoons of mini chocolate chips on top. Bake for 30-35 minutes until barely golden brown on top and oatmeal is set. Allow to cool for a few minutes, then cut into 6 servings and enjoy with almond milk or extra peanut butter on top.
If you leave out the chocolate chips, I suggest adding fresh fruit, such as 2/3 cup blueberries or chopped up bananas.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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