Peanut Butter Zucchini Bread Baked Oatmeal

I’m now not certain what number of of you remember my scrumptious peanut butter and jelly baked oatmeal, nevertheless it was via a ways one in every of my favorite make forward breakfasts of all time.

Today, I’m again with some other scrumptious baked oatmeal that’s packed with vegetables (HI ZUCCHINI), protein-packed peanut butter, and naturally sweetened with just a touch of natural maple syrup.

Okayyyy and mini chocolate chips, as a result of you know how we do. #chocolateineverybite

peanut butter zucchini bread baked oatmeal ingredients mixed in a bowl

Ingredients in zucchini baked oatmeal

This zucchini bread baked oatmeal is super simple to make with easy components if you have for your pantry. Here’s what you’ll need:

The texture is reminiscent of a doughy peanut butter oatmeal cookie. Delicious for breakfast, but in addition best warmed up within the afternoon with a tall glass of milk.

healthy zucchini baked oatmeal in a casserole dish before baking

How to make zucchini baked oatmeal

The best phase about this peanut butter zucchini bread baked oatmeal is how simple it is to make. You actually combine the whole thing in a bowl, pour it right into a pan and bake it up!

  1. Preheat oven to 350 levels Grease an 8×8 inch baking pan with coconut oil or generously spray with nonstick cooking spray.
  2. In a big bowl, upload in peanut butter, maple syrup, egg, vanilla and almond milk. Whisk in combination until well blended and no massive lumps of peanut butter stay.
  3. Fold in oats, baking powder, cinnamon, nutmeg and salt.
  4. Fold in shredded zucchini that’s been squeezed of additional moisture and mini chocolate chips.
  5. Pour into your prepared pan and make sure the oatmeal is flippantly spread out. Sprinkle 2 tablespoons of mini chocolate chips on best. Bake for 30-35 minutes until slightly golden brown on most sensible and oatmeal is set.

I like to recommend drizzling it with extra peanut butter and/or serving with almond milk. YUM.

How to shred zucchini

dairy free peanut butter zucchini oatmeal bake in a baking dish

How to retailer, freeze & reheat baked oatmeal:

To retailer this zucchini baked oatmeal in the fridge:

Be sure the baked oatmeal has totally cooled, and then cover your 8×Eight inch pan with tinfoil before moving it to the fridge. It will keep excellent lined in the fridge for 3-Four days, and you'll be able to reheat particular person slices in the microwave for 30-60 seconds. I love to in my view retailer slices in hermetic packing containers for speedy, 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 every sq. in plastic wrap and tinfoil. When you’re in a position 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 mins. If you’d love to freeze the entire baked oatmeal for later, merely reheat it in the oven for 20-25 minutes at 350 degrees F while it’s coated with tinfoil.

square of healthy zucchini bread baked oatmeal on a plate with a drizzle of peanut butter on top

More zucchini recipes to take a look at

Healthy Double Chocolate Zucchini Muffins

Grain Free Chocolate Chip Peanut Butter Zucchini Bread (2 different ways!)

Chunky Monkey Zucchini Banana Muffins

Fluffy Whole Wheat Zucchini Bread Pancakes

Summer Garden Crustless Zucchini Pie

I hope you enjoy this peanut butter zucchini bread baked oatmeal recipe! If you are making it make sure you go away a comment and a score so I understand how you like it. Enjoy, xo!

Peanut Butter Chocolate Chip Zucchini Baked Oatmeal

5 from 38 votes

Prep Time 15 mins

Cook Time 30 minutes

Total Time 45 minutes

Delicious peanut butter zucchini bread baked oatmeal that tastes like a peanut butter oatmeal cookie! This simple, dairy free zucchini baked oatmeal is filled with protein, freezer-friendly and best for making ahead for breakfasts during the week. Serve warm with a dollop of peanut butter on best.

  • 1/2 cup natural drippy peanut butter (creamy or chunky will paintings)
  • 1 tablespoon pure maple syrup or honey
  • 1 large egg, slightly overwhelmed
  • 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 flooring 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 most sensible
  1. Preheat oven to 350 levels Grease an 8x8 inch baking pan with coconut oil or generously spray with nonstick cooking spray.

  2. In a large bowl, upload in peanut butter, maple syrup, egg, vanilla and almond milk. Whisk together until neatly combined and no huge lumps of peanut butter remain.

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

  4. Fold in shredded zucchini that is been squeezed of extra moisture, and mini chocolate chips.

  5. Pour into ready pan and make sure oatmeal is lightly spread out. Sprinkle 2 tablespoons of mini chocolate chips on best. Bake for 30-35 mins till slightly golden brown on top and oatmeal is ready.

  6. Allow to chill for a couple of mins, then cut into 6 servings and experience with almond milk or extra peanut butter on best.

Feel loose to use almond butter or cashew butter as a substitute of peanut butter.

If you leave out the chocolate chips, I recommend adding recent fruit, similar to 2/Three cup blueberries or chopped up bananas.

To freeze & reheat: Once the baked oatmeal has utterly cooled, minimize it into 6 squares and wrap each square in plastic wrap and tinfoil. When you are ready to eat it, position the unwrapped frozen sq. of baked oatmeal on a microwave protected dish and microwave it at 30 2d periods for 1-2 mins. If you would like to freeze the entire baked oatmeal for later, merely reheat it in the oven for 20-25 mins at 350 degrees F while it's lined with tinfoil.

Nutrition

Servings: 6 servings

Serving measurement: 1 serving

Calories: 315kcal

Fat: 18.4g

Saturated fats: 3.9g

Carbohydrates: 32.6g

Fiber: 5g

Sugar: 14.2g

Protein: 9.3g

Recipe via: Monique Volz // Ambitious Kitchen | Photography via: Eat Love Eats

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