Peanut Butter Zucchini Baked Oatmeal (Single Serve)

2 cups
27 min

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!

This recipe – a single serve baked oats – just made me SO happy!

Why? Because it’s a single serving recipe that I got right on the first try!

All the previous ones I’ve tried – mug cakes or single serving baked oatmeal – needed nothing less than 3 tries. So 1 is a major improvement. Saves a lot of ingredients too!

And then I guess there was also the good taste; But there’s PB in and on the oatmeal, and some speckles of chocolate too, so that taste part had to be.

Peanut Butter Zucchini Baked Oatmeal (Single Serve)
Recipe details
  • 2  cups
  • Prep time: 2 Minutes Cook time: 25 Minutes Total time: 27 min
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  • ½ medium Zucchini, 88g
  • ½ cup Instant or Quick Oats, 45g
  • ⅓ cup Unsweetened Almond Milk, or other
  • 1 Egg White, about 2 Tbsp, see notes for sub
  • 1½ Tbsp Creamy Peanut Butter, 22g
  • 2 tsp Maple Syrup, Stevia sweetened recommended
  • ⅓ tsp Vanilla Extract
  • ¼ tsp Cinnamon
  • ¼ tsp Baking Powder
  • Chocolate chunks or chips

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!
  • For Vegan option, replace egg whites with 2 Tbsp mashed banana. Use less sweetener in this case.
Haylee Jane Monteiro
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