St. Patrick’s Day is tomorrow! So it’s a great excuse to make ALL the green recipes, including this one. Because I couldn’t let the Friday before St. Patrick’s Day go by without posting a GREEN baked oatmeal. Nope. No way. So let’s make some green baked oats for this festive occasion, shall we?
The green didn’t really stand out as much as I would have liked, but I didn’t have things like spirulina or matcha to make a really deep green color in these oats. So I went with something I did have on hand. Something mind-blowing. Something you’ll never guess. Something super revolutionary in the making-vegan-food-green field.
Yup. I made a milk out of banana, peanut butter, water, and greens. Whatever greens you have on hand should be fine. Mine were power greens – spinach, chard, and kale. But if you’re not used to the taste of greens in green smoothies, then you may want to stick with spinach. After you make the milk, you use it for the liquid in these oats. It makes more milk than you’ll need, but that’s perfect for other fun St. Patrick’s Day recipes! Maybe a yummy green chia seed pudding is in order.
Let me know if you try this recipe! Rate it, comment below, 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. Vibe high!
- 1/2 ripe banana (fresh or frozen-thawed)
- 2 tbsp peanut butter*
- 1/4 cup water
- 1 cup spinach
- 1/2 ripe banana, mashed (fresh or frozen-thawed)
- 1/2 cup zucchini, peeled and grated
- 3 tbsp Green Coloring Mixture
- 1 tbsp ground flax/chia
- 2-3 tbsp peanut butter*
- Pinch of salt
- 1/8 tsp molasses
- 1 tbsp maple syrup
- (optional) 1/4 tsp vanilla
- 1/2 cup oats
Add all Green Coloring Mixture ingredients to a small blender like a Magic Bullet. If you don't have one, double or triple the recipe so you have enough volume for a regular-size blender.
Blend until smooth and then set aside.
Preheat oven at 350 degrees F (176 C) and ready your ramekin (either with parchment paper or nonstick spray - I choose to bake this oatmeal without either).
In a medium bowl, mix mashed banana, grated zucchini, Green Coloring Mixture, ground flax/chia, peanut butter, salt, molasses, maple syrup, and (optional) vanilla well.
Add oats and mix to combine.
Place into ramekin and bake for 20-25 minutes. Then let cool slightly and enjoy!
*I used natural creamy peanut butter, but you could use crunchy too. I haven't tested it with powdered, but I'm sure it'd work too. It might not be as creamy though, so you might want to up the liquid by a tbsp or 2.
**If you're allergic to peanut butter, use another nut/seed butter and omit the molasses. I haven't tried molasses with any other nut/seed butter, so try that at your own risk! 🙂