Description
This Peanut Butter Chocolate Chip Zucchini Baked Oatmeal is a delicious, nutritious breakfast treat that combines the wholesome goodness of oats and zucchini with creamy peanut butter and sweet chocolate chips. Easy to prepare and perfect for make-ahead meals, this baked oatmeal is dairy-free, gluten-free when using gluten-free oats, and packed with protein and fiber. Its rich, cookie-like flavor makes it a comforting start to your day or a satisfying snack.
Ingredients
Scale
Wet Ingredients
- ½ cup (128g) natural drippy peanut butter (creamy or chunky)
- 1 tablespoon pure maple syrup or honey
- 1 large egg, slightly beaten
- 1 teaspoon vanilla extract
- 1 ⅓ cups (320g) unsweetened vanilla almond milk (any milk will work)
Dry Ingredients
- 1 ½ cups (143g) old fashioned rolled oats, gluten free if desired
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Add-ins
- 1 cup shredded zucchini, squeezed of excess moisture
- ¼ cup (45g) mini chocolate chips
- 2 tablespoons mini chocolate chips (for sprinkling on top)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan with coconut oil or generously spray with nonstick cooking spray to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the natural peanut butter, maple syrup (or honey), beaten egg, vanilla extract, and unsweetened vanilla almond milk. Whisk together until the mixture is smooth and no large lumps of peanut butter remain.
- Add dry ingredients: Fold in the rolled oats, baking powder, ground cinnamon, nutmeg, and salt until all ingredients are evenly incorporated.
- Incorporate zucchini and chocolate chips: Gently fold in the shredded zucchini that has been squeezed to remove excess moisture, along with the ¼ cup of mini chocolate chips.
- Bake the oatmeal: Pour the batter into the prepared baking pan, spreading it out evenly. Sprinkle the remaining 2 tablespoons of mini chocolate chips on top. Bake for 30-35 minutes, or until the oatmeal is set and the top is barely golden brown.
- Cool and serve: Allow the baked oatmeal to cool for a few minutes before cutting into 6 servings. Enjoy warm, optionally adding extra almond milk or a dollop of peanut butter on top for added richness.
Notes
- This recipe makes for a perfect breakfast or snack, tasting like a peanut butter oatmeal cookie with a healthy twist.
- Dairy-free and can be gluten-free if using gluten-free oats.
- Freezer-friendly: Store leftovers in an airtight container and freeze for up to 3 months.
- Great to make ahead for busy mornings; simply reheat before serving.
- Adding a dollop of extra peanut butter on top enhances the flavor and adds protein.
- Make sure to squeeze excess moisture from the zucchini to avoid a soggy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 315 kcal
- Sugar: 14.2 g
- Sodium: 180 mg
- Fat: 18.4 g
- Saturated Fat: 3.9 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 32.6 g
- Fiber: 5 g
- Protein: 9.3 g
- Cholesterol: 37 mg
