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Peanut Butter Chocolate Chip Zucchini Baked Oatmeal Recipe

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4 from 15 reviews

This Peanut Butter Chocolate Chip Zucchini Baked Oatmeal is a wholesome and delicious breakfast or snack option that combines creamy peanut butter, sweet maple syrup, tender shredded zucchini, and melty mini chocolate chips. Baked to perfection, this comforting oat dish offers a moist texture and a balanced flavor profile, making it a delightful gluten-free and vegetarian-friendly treat to start your day or enjoy any time.

  • Total Time: 40-45 minutes
  • Yield: 6 servings

Ingredients

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 bean paste
  • 1 ⅓ cups (320g) 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 salt

Additional Ingredients

  • 1 cup shredded zucchini, squeezed of excess moisture
  • ¼ cup (45g) mini chocolate chips, plus 2 tablespoons for sprinkling on top

Instructions

  1. 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.
  2. Mix Wet Ingredients: In a large bowl, combine the peanut butter, maple syrup (or honey), beaten egg, vanilla bean paste, and almond milk. Whisk together thoroughly until the mixture is smooth and there are no large lumps of peanut butter remaining.
  3. Add Dry Ingredients: Gently fold in the rolled oats, baking powder, ground cinnamon, and salt into the wet mixture until evenly incorporated.
  4. Incorporate Zucchini and Chocolate Chips: Fold in the shredded zucchini that has been squeezed to remove excess moisture, along with ¼ cup of mini chocolate chips, distributing them evenly throughout the batter.
  5. Bake the Oatmeal: Pour the mixture into the prepared baking pan, spreading it out evenly. Sprinkle the remaining 2 tablespoons of mini chocolate chips evenly on top. Bake in the preheated oven for 30 to 35 minutes until the top is just golden brown and the oatmeal is set.
  6. Cool and Serve: Allow the baked oatmeal to cool for a few minutes before cutting it into 6 servings. Serve warm, optionally with additional almond milk or a dollop of peanut butter on top for extra flavor.

Notes

  • Be sure to squeeze the zucchini thoroughly to avoid excess moisture that could make the oatmeal soggy.
  • If you prefer a sweeter baked oatmeal, you can increase the maple syrup or add a little brown sugar.
  • Use gluten-free oats if you are avoiding gluten.
  • The oatmeal can be stored covered in the refrigerator for up to 4 days and reheated before serving.
  • Nut-free alternatives can be made by substituting peanut butter with sunflower seed butter and checking labels on chocolate chips.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/peanut-butter-chocolate-chip-zucchini-baked-oatmeal-recipe/