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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.

Course Breakfast, Dairy Free, Gluten Free
Cuisine American
Keyword peanut butter zucchini baked oatmeal, zucchini baked oatmeal, zucchini bread baked oatmeal, zucchini oatmeal bake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 315 kcal
Author Monique Volz of AmbitiousKitchen.com


  • 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


  1. Preheat oven to 350 degrees Grease an 8x8 inch baking pan with coconut oil or generously spray with nonstick cooking spray.

  2. 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.

  3. Fold in oats, baking powder, cinnamon, nutmeg and salt.

  4. Fold in shredded zucchini that's been squeezed of excess moisture, and mini chocolate chips.

  5. 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.

  6. Allow to cool for a few minutes, then cut into 6 servings and enjoy with almond milk or extra peanut butter on top.

Recipe Notes

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.

Nutrition Facts
Peanut Butter Chocolate Chip Zucchini Baked Oatmeal
Amount Per Serving (1 serving)
Calories 315 Calories from Fat 166
% Daily Value*
Fat 18.4g28%
Saturated Fat 3.9g24%
Carbohydrates 32.6g11%
Fiber 5g21%
Sugar 14.2g16%
Protein 9.3g19%
* Percent Daily Values are based on a 2000 calorie diet.