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

Baked PB&J Oatmeal With Zucchini

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
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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.