Baked Peanut Butter Zucchini Chip Oatmeal {Gluten Free + Dairy Free Option}
Prep time
Cook time
Total time
Serves: 9 Servings
  • 2 cups gluten free rolled oats
  • ¾ cup PB2 powdered peanut buter
  • 1 cup grated zucchini, excess moisture squeezed out
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • ⅓ cup pure maple syrup
  • ½ cup mini chocolate chips
  • 2 cups light vanilla almond milk
Optional Chocolate Drizzle
  • 1 tbsp coconut oil
  • 2 tbsp dark chocolate chips
  1. Preheat oven to 350 degrees.
  2. Lightly grease the inside of an 8x8 baking dish with cooking spray.
  3. Grate 1 cup zucchini and squeeze out excess moisture.
  4. To a medium bowl add zucchini, oats, cinnamon, PB2, vanilla, maple syrup, chocolate chips, and almond milk.
  5. Mix all ingredients until well combined.
  6. Pour into baking dish.
  7. Bake for 30 minutes.
  8. Remove from oven and let stand for 5-10 minutes before cutting into or let cool and place in fridge for an easy breakfast or lunch the next day.
  9. If you want, you can add a chocolate drizzle by melting coconut oil and chocolate chips together in the microwave.
If you want this recipe to be dairy free you can use Enjoy Life chocolate chips.
Chocolate Drizzle is optional and is not included in nutrition info.
Nutrition Information
Serving size: 1/9 of recipe Calories: 177 Fat: 4 Saturated fat: .8 Carbohydrates: 30.5 Sugar: 13.4 Fiber: 3.9 Protein: 7
Recipe by Gluten Free Jess at