Zucchini Bread Baked Oatmeal

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

Yields about 6 servings

Delicious zucchini bread baked oatmeal that tastes like an oatmeal cookie! This easy, dairy free zucchini baked oatmeal is packed with protein, freezer-friendly and perfect for making ahead for breakfasts during the week. Serve warm with a dollop of nut butter on top.

In TCM, Oats are known for their ability to tonify qi and blood. They also help to circulate qi and calm the spirit.

Ancient Chinese medical texts describe oats as restorative to the Lung, Spleen, Stomach, Heart, Large Intestine, and Kidney Organs and Channels. The flavor of Oats is sweet, and oats are considered to be warm in temperature (i.e. they bring / circulate warmth in the body). Oats are rich in silicon and phosphorus, and help to renew the bones and connective tissues.

Oats can also help restore the nervous and reproductive systems, strengthen the spleen and pancreas, build and regulate qi, strengthen cardiac muscles, and remove cholesterol from the digestive tract and arteries.

Oats are utilized both as a medicinal food and within Chinese Medicine Herbal Formulas to assist in treating dysentery, diabetes, hepatitis, nervous system imbalances, indigestion, swelling, and abdominal bloating.

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INGREDIENTS

• 1/2 cup natural drippy nut butter (peanut, almond, cashew or a combo nut butter: creamy or chunky will work)

• 1 tablespoon pure maple syrup or honey

• 1 large egg, slightly beaten

• 1 teaspoon vanilla extract

• 1 1/3 cups unsweetened vanilla almond milk (any milk will work)

• 1 1/2 cups old fashioned rolled oats, gluten free if desired

• 1/2 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

• 1 cup shredded zucchini that’s been squeezed of excess moisture

• 1/4 cup mini chocolate chips, plus 2 tablespoons for sprinkling on top
  

INSTRUCTIONS

1. Preheat oven to 350 degrees Grease an 8x8 inch baking pan with oil.

2. In a large bowl, add in nut butter, maple syrup, egg, vanilla and almond milk. Whisk together until well combined and no large lumps of nut butter remain.

3. Fold in oats, baking powder, cinnamon, nutmeg and salt.

4. Fold in shredded zucchini that's been squeezed of excess moisture, and mini chocolate chips.

5. Pour into prepared pan and make sure oatmeal is evenly spread out. Sprinkle 2 tablespoons of mini chocolate chips on top. Bake for 30-35 minutes until barely golden brown on top and oatmeal is set.

6. Allow to cool for a few minutes, then cut into 6 servings and enjoy with almond milk or extra peanut butter on top.

NOTES

Feel free to use almond butter or cashew butter instead of peanut butter.If you leave out the chocolate chips, I suggest adding fresh fruit, such as 2/3 cup blueberries or chopped up bananas.

Make this a meal prepped breakfast and reheat in the microwave for 30-60 seconds to enjoy throughout the week!

To freeze: once the baked oatmeal has completely cooled, cut it into 6 squares and wrap each square in plastic wrap and tinfoil. When you’re ready to eat it, place the unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. If you’d like to freeze the entire baked oatmeal for later, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.

photo and recipe credits to Ambitious Kitchen