Baked PB&J Oatmeal With Zucchini

Zucchini. In baked oats? Again? YES! The first time I did it was amazing, so I gave it another shot. Seriously, it’s my new favorite thing. I love being able to add veggies to my diet in a fun, new way. Especially as I’m eating fruit and these veggies taste like other really amazing things. Like peanut butter and jelly!

A warm, comforting bowl of PB&J oatmeal made with zucchini! #fruitsohard #vegan #glutenfree #veggiesforbreakfast #bakedoatmeal #bakedoats #peanutbutter #pbandj

Who doesn’t love peanut butter and jelly? I guess there are some folks out there who don’t, but honestly. With so many different flavors of jelly or jam, you really can’t go wrong here. I went with grape because that’s my jam (oh man, I crack myself up…), but you can choose your favorite here. We have a four-fruit jelly I’d like to try this with soon too. YUM!

A warm, comforting bowl of PB&J oatmeal made with zucchini! #fruitsohard #vegan #glutenfree #veggiesforbreakfast #bakedoatmeal #bakedoats #peanutbutter #pbandj

Check out all of my baked oatmeal recipes (like Carrot Cake, Chocolate Zucchini, Blueberry Pie, and French Toast!) by clicking right here! I post a new baked oatmeal recipe every Friday, so stay tuned for more deliciousness! 

Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Happy eating!

Baked PB&J Oatmeal With Zucchini
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
There's nothing like a warm, comforting bowl of PB&J oatmeal--so I've jazzed it up to include zucchini! Enjoy veggies for breakfast for a change with this delicious meal!
Course: Breakfast
Cuisine: Vegan | Gluten-Free
Servings: 1
What you'll need:
  • 1/2 ripe banana*
  • 2-3 tbsp water
  • 1/2 cup zucchini, peeled and grated
  • 2 tsp maple syrup (to taste - or sub 1 tbsp date paste)
  • 1 tbsp ground flax/chia
  • 1/4 tsp cinnamon
  • (optional) 1/8 tsp turmeric
  • (optional) pinch of salt (pink Himalayan preferred)
  • 1-2 tbsp peanut butter (natural or powdered - I used salted natural)
  • 1/2 cup oats
  • 2 tsp jelly/jam (I used grape)
What you'll do:
  1. Preheat oven to 350 degrees F (176 C) and ready a ramekin for baking with parchment paper or non-stick spray. (I don't use either of those - I bake right within my ramekin, eat straight from it, and wash or soak immediately.)
  2. Mash banana in small/medium mixing bowl. Add water, zucchini, and maple syrup and stir well to combine.
  3. Add flax/chia through peanut butter and stir well to combine. Then add oats and mix thoroughly. If you want any other add-ins (raisins, nuts, chocolate chips, etc.), stir them in now.
  4. Put 1/2 - 3/4 of the mixture in ramekin and add 1 tsp jelly/jam. Then add the rest of the oatmeal and top with the rest of the jelly/jam. Bake for 20-24 minutes. Let cool slightly and enjoy!
Recipe Notes

*You can use fresh or frozen-thawed here. I've used both and they both work perfectly.
**Inspired by The Oatmeal Artist.