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!
Vegan | Gluten-Free
What you'll need:
1/2cupzucchini, peeled and grated
2tspmaple syrup(to taste - or sub 1 tbsp date paste)
(optional) pinchof salt (pink Himalayan preferred)
1-2tbsppeanut butter(natural or powdered - I used salted natural)
2tspjelly/jam(I used grape)
What you'll do:
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.)
Mash banana in small/medium mixing bowl. Add water, zucchini, and maple syrup and stir well to combine.
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.
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!
*You can use fresh or frozen-thawed here. I've used both and they both work perfectly.
**Inspired by The Oatmeal Artist.
Fruit So Hard Recipes
Baked PB&J Oatmeal With Zucchini http://fruitsohard.com/baked-pbj-oatmeal-with-zucchini/