Description
Delicious and easy Peanut Butter Chocolate Chip Zucchini Baked Oatmeal that tastes like a peanut butter oatmeal cookie. This dairy-free, gluten-free option is packed with protein and perfect for make-ahead breakfasts. Moist shredded zucchini adds natural sweetness and moisture, while peanut butter and mini chocolate chips create a rich, comforting flavor combination.
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
- 1⅓ cups (320g) unsweetened vanilla almond milk (or any milk)
Dry Ingredients
- 1½ 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, plus 2 tablespoons for sprinkling on top
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking pan with coconut oil or spray generously with nonstick cooking spray to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the peanut butter, maple syrup, beaten egg, vanilla extract, and almond milk. Whisk thoroughly until smooth and free of large peanut butter lumps.
- Add dry ingredients: Fold in the oats, baking powder, cinnamon, nutmeg, and salt into the wet mixture until evenly combined.
- Incorporate zucchini and chocolate chips: Gently fold in the shredded zucchini (make sure it’s well squeezed of excess moisture) and the ¼ cup of mini chocolate chips, distributing them evenly.
- 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 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 6 servings. Enjoy warm with a splash of almond milk or an extra dollop of peanut butter if desired.
Notes
- This baked oatmeal tastes like a peanut butter oatmeal cookie — rich and comforting!
- It is dairy-free and can be made gluten-free by using certified gluten-free oats.
- Packed with protein and fiber, it makes a filling and nutritious breakfast.
- Freezer-friendly: slice and freeze portions for quick future breakfasts.
- Serve warm with extra peanut butter or almond milk for added creaminess.
- Ensure zucchini is well squeezed to avoid excess moisture making the oatmeal soggy.
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: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32.6 g
- Fiber: 5 g
- Protein: 9.3 g
- Cholesterol: 40 mg
