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Peanut Butter Zucchini Baked Oatmeal (Single Serve)
by
Haylee Jane Monteiro
(IC: instagram)
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
Ingredients
- 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
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!
Tips
- For Vegan option, replace egg whites with 2 Tbsp mashed banana. Use less sweetener in this case.
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Published October 1st, 2020 6:04 PM
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