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Peanut Butter Chocolate Chip Zucchini Baked Oatmeal

By August 31, 2020No Comments1 min read

Prep Time: 15 MINS

Cook Time: 30 MINS
Total Time: 45 MINS


  • 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


  1. Preheat oven to 350 degrees Grease an 8×8 inch baking pan with coconut oil or generously spray with nonstick cooking spray.
  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.
  3. Fold in oats, baking powder, cinnamon, nutmeg and salt.
  4. Fold in shredded zucchini that’s been squeezed of excess moisture, and mini chocolate chips.
  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.
  6. Allow to cool for a few minutes, then cut into 6 servings and enjoy with almond milk or extra peanut butter on top.