A single serve Peanut Butter Zucchini Baked Oatmeal that tastes like zucchini bread just out of the oven! With whole grain, good fats and sneaky veggies, this healthy baked oatmeal is a nutritious yet delicious breakfast. A great vegan freezer friendly and meal prep recipe too!
Ingredients
½mediumZucchini, 88g
½cupInstant or Quick Oats, 45g
⅓cupUnsweetened Almond Milk, or other
1Egg White, about 2 Tbsp, see notes for sub
1½TbspCreamy Peanut Butter, 22g
2tspMaple Syrup, Stevia sweetened recommended
⅓tspVanilla Extract
¼tspCinnamon
¼tspBaking Powder
Optional:
Chocolate chunks or chips
Instructions
Preheat the oven to 350°F.
Lightly grease 2 1-cup (8oz) or one 2 cup (16 oz) ramekin or oven-safe dish.
Finely chop zucchini using food processor, or shred and then chop with a knife. Transfer to a bowl.
Add in remaining ingredients: oats, milk, egg white, peanut butter, maple syrup, vanilla, cinnamon and baking powder, and stir to form a smooth batter.
Transfer mix into ramekin/dish. Sprinkle with chocolate chips if desired.
Bake for 2 ramekins for 25 minutes, or 1 for 30-35 minutes until the top is set.
Let cool a few minutes, drizzle on some peanut butter, and dig in!
Notes
For Vegan option, replace egg whites with 2 Tbsp mashed banana. Use less sweetener in this case.
Nutritional value is calculated using egg whites, and no chocolate chips.
Storage:
Fridge: 3-4 days in an airtight glass container. Reheat in microwave for 45-60 seconds until warmed through.
Freezer: 3-4 weeks wrapped in plastic wrap and placed in a freezer bag, or in an airtight container. Reheat in a 350°F oven for about 20 minutes.