Zucchini Baked Oats Recipe 😋

Now that I have switched to early mornings I wanted a make-ahead breakfast for before training.

So I know I’m late to the hype but guys, THIS IS AMAZING. The zucchini makes it so moist and it reheats so well! 10/10 recommend

Ingredients (toppings optional)

• ½ cup natural peanut butter

• 1 tbsp pure maple syrup or honey

• 1 egg

• 1 tsp vanilla extract

• 1 ⅓ cups milk

• 1 1½ cups old fashioned oats

• ½ tsp baking powder

• 1 tsp ground cinnamon

• ¼ tsp salt

• 1 cup zucchini, shredded and drained (approx. 2 zucchinis)

• ¼ cup mini semi sweet chocolate chips

• ¼ cup frozen blueberries

• ¼ cup raisins

• ¼ cup unsweetened shredded coconut

Directions

1. Preheat oven to 350 and grease an 8x8 inch baking pan

2. In a large bowl, mix together peanut butter, maple syrup, egg, vanilla, and milk. Whisk together well (until there are no clumps of peanut butter)

3. Add is oats, baking powder, salt, and cinnamon.

4. Shred zucchini and drain as much water out as possible. Fold into oat mixture

5. Add your toppings! I added ¼ cup of chocolate chips, frozen wild blueberries, and raisins. Then sprinkled coconut on top after transferring to the baking pan.

6. Pour into prepared pan and spread evenly. Bake for 30-35 minutes until slightly golden brown on top.

7. Allow to cool and cut into 6-8 servings. Serve hot!

Enjoy!!