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 super easy to make with simple ingredients you probably have in your pantry. Here’s what you’ll need:
- Peanut butter: I like to use a natural, drippy peanut butter like Smucker’s or Wild Friends. You can also use a natural almond butter, cashew butter or chunky peanut butter.
- Pure maple syrup: to perfectly sweeten the baked oatmeal. Feel free to use honey if you’d like.
- Egg: you’ll just need 1 egg to help hold the zucchini oatmeal bake together.
- Vanilla extract: for delicious flavor.
- Milk: I like to use almond milk to keep the baked oatmeal dairy free, but you can use any milk you’d like.
- Old fashioned rolled oats: the base of this baked oatmeal. Feel free to use gluten free rolled oats but I would not recommend steel cut oats as the texture will change.
- Shredded zucchini: the star of the show! Zucchini adds the perfect amount of moisture and give the oatmeal that zucchini bread flavor.
- Mini chocolate chips: the little bites of sweetness from chocolate chips make this baked oatmeal extra special. Feel free to omit or use dairy free chocolate chips.
The texture is reminiscent of a doughy peanut butter oatmeal cookie. Delicious for breakfast, but also perfect warmed up in the afternoon with a tall glass of milk.
How to make zucchini baked oatmeal
The best part about this peanut butter zucchini bread baked oatmeal is how easy it is to make. You literally mix everything in a bowl, pour it into a pan and bake it up!
- Preheat oven to 350 degrees Grease an 8×8 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 that’s been squeezed of extra moisture and mini chocolate chips.
- Pour into your prepared pan and make sure the 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.
I recommend drizzling it with extra peanut butter and/or serving with almond milk. YUM.
How to shred zucchini
- Use the small side of a box grater so that you get little shreds of zucchini. No one will be able to tell there’s a veggie in your oatmeal!
- Squeeze out your zucchini shreds as much as possible to get all of the excess liquid out.
- Feel free to shred a bunch of zucchini and freeze it for later! Follow my tips and tricks here.
How to store, freeze & reheat baked oatmeal:
To store this zucchini 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 recipe! If you make it be sure to leave a comment and a rating so I know how you like it. Enjoy, xo!
Peanut Butter Chocolate Chip Zucchini Baked Oatmeal
Delicious peanut butter zucchini bread baked oatmeal that tastes like a peanut butter oatmeal cookie! This easy, dairy free zucchini baked oatmeal is 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.
- 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 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 that's been squeezed of excess moisture, 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.
Feel free to use almond butter or cashew butter instead of peanut butter.
If you leave out the chocolate chips, I suggest adding fresh fruit, such as 2/3 cup blueberries or chopped up bananas.
To freeze & reheat: 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.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats