Description
This Peanut Butter Chocolate Chip Zucchini Baked Oatmeal is a deliciously moist and wholesome breakfast option that combines the flavors of peanut butter and chocolate with nutritious zucchini. Perfect for a make-ahead, protein-packed morning meal, it’s naturally dairy-free, gluten-free if oats are chosen accordingly, and freezer-friendly. Enjoy it warm with extra peanut butter or almond milk for a comforting start to your day.
Ingredients
Scale
Wet Ingredients
- ½ cup (128g) 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 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 that’s been squeezed of excess moisture
- ¼ cup (45g) mini chocolate chips, plus 2 tablespoons for sprinkling on top
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan with coconut oil or generously spray it with nonstick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the natural peanut butter, pure maple syrup or honey, beaten egg, vanilla extract, and unsweetened vanilla almond milk. Whisk thoroughly 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 to the wet mixture. Stir gently until all dry ingredients are fully incorporated.
- Fold in Zucchini and Chocolate Chips: Squeeze excess moisture from the shredded zucchini and fold it into the batter along with the ¼ cup mini chocolate chips, distributing evenly.
- Bake the Oatmeal: Pour the mixture into the prepared baking pan, making sure it is evenly spread. Sprinkle the remaining 2 tablespoons of mini chocolate chips on top. Bake in the preheated oven for 30 to 35 minutes, or until the top is lightly golden and the oatmeal is set.
- Cool and Serve: Allow the baked oatmeal to cool for a few minutes before cutting into six servings. Enjoy warm, optionally with a dollop of extra peanut butter or a splash of almond milk.
Notes
- This baked oatmeal tastes like a peanut butter oatmeal cookie, making it both comforting and indulgent.
- It’s dairy-free and can be gluten-free if you use gluten-free oats.
- Pack it with protein and fiber for a balanced breakfast to power your morning.
- Freeze leftovers for a quick grab-and-go breakfast option.
- Serve warm with extra peanut butter on top or almond milk for creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 315 kcal
- Sugar: 14.2 g
- Sodium: 150 mg
- Fat: 18.4 g
- Saturated Fat: 3.9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32.6 g
- Fiber: 5 g
- Protein: 9.3 g
- Cholesterol: 37 mg
