Description

Your new fave breakfast is Chocolate Chip Zucchini Oatmeal Bake with grated zucchini (no squeezing!), banana, and peanut butter! The perfect filling breakfast (9g protein and 7g fiber) that tastes like dessert. My toddler loves it and I love making for new moms since it freezes great. Ideal for back to school breakfast because you can grab-and-go!

Ingredients

Units Scale

2 very overripe bananas
2 cups grated zucchini or summer squash (from 1 medium zucchini, no need to peel or squeeze)
1/4 cup milk of choice
1/3 cup salted peanut butter
1 large egg
1 tsp vanilla extract
2 cups old fashioned oats
2 tsp baking powder
1 tsp cinnamon
1/4 tsp fine sea salt (use 1/2 tsp if nut butter is unsalted)
1/3 cup chocolate chips (or walnuts)

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Instructions

Preheat oven to 350F. Grease an 8x8inch baking dish with cooking spray.
Place banana in a large mixing bowl and mash with a fork. Measure out zucchini and add to bowl along with milk, peanut butter, egg, and vanilla. Whisk until smooth.
Add oats, baking powder, cinnamon, and salt. Whisk to combine. Fold in chocolate chips.
Pour batter into baking dish and smooth over the top with a spatula. Bake for 40 minutes, or until set. Cool for at least 20 minutes before slicing into 6 or 9 bars. Store leftovers in an air-tight container in the refrigerator or freeze slices in parchment paper and reheat before eating.

Notes

VEGAN: Sub a flax egg (1 tbsp ground flax mixed with 3 tbsp water).