Peanut Butter Chocolate Chip Zucchini Baked Oatmeal
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(48)
Ingredients
6 servings
- 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
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Preparation
Step 1
Preheat oven to 350 degrees Grease an 8x8 inch baking pan with coconut oil or generously spray with nonstick cooking spray.
Step 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.
Step 3
Fold in oats, baking powder, cinnamon, nutmeg and salt.
Step 4
Fold in shredded zucchini that's been squeezed of excess moisture, and mini chocolate chips.
Step 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.
Step 6
Allow to cool for a few minutes, then cut into 6 servings and enjoy with almond milk or extra peanut butter on top.
Step 7
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