A single serve Peanut Butter Zucchini Baked Oatmeal that tastes like zucchini bread just out of the oven! With whole grain, good fats and sneaky veggies, this healthy baked oatmeal is a nutritious yet delicious breakfast. A great vegan freezer friendly and meal prep recipe too!

This recipe – a single serve baked oats – just made me SO happy!

Why? Because it’s a single serving recipe that I got right on the first try!

All the previous ones I’ve tried – mug cakes or single serving baked oatmeal – needed nothing less than 3 tries. So 1 is a major improvement. Saves a lot of ingredients too!

And then I guess there was also the good taste; But there’s PB in and on the oatmeal, and some speckles of chocolate too, so that taste part had to be.

Ingredients for Peanut Butter Zucchini Baked Oatmeal

This healthy baked zucchini oatmeal uses no oil, no butter, no milk, no added sugar, just clean ingredients.

Zucchini
Instant or Quick Oats
Creamy Peanut Butter: Crunchy would work well too
Maple Syrup: I recommend a stevia or monk fruit sweetened one to keep the baked oatmeal sugar free and low calorie.
Unsweetened Almond Milk to keep the baked oatmeal dairy free and sugar free, but use regular milk if you wish.
Egg White from one large egg; This really gives it that rise and airy texture without all the fat and cholesterol from the yolk.
Vanilla Extract
Cinnamon for a good zucchini bread baked oatmeal flavor
Baking Powder: Try to go low sodium if possible.

How to make Zucchini Bread Baked Oatmeal for One

This peanut butter zucchini oatmeal bake is super easy to make!

Chop the zucchini fine using a food processor. Or shred it then chop it with a knife.
Combine all the ingredients in a bowl: zucchini, oats, milk, egg white, peanut butter, cinnamon, vanilla, and baking powder, and stir!
Grease a large ramekin or oven-safe dish with coconut oil or cooking spray. You want 2 1-cup (8oz) ones or one 2-cup (16 ounces) in volume.
Pour mixture into the ramekin(s).
Optimally, top it with (sugar free) chopped chocolate or chocolate chips.
Bake the 2 for 25 minutes, or single one for about 35 minutes (350°F). The top of the oats should be set. Don’t over bake it or the bottom and sides will completely dry out.
Let it cool a bit, drizzle on some peanut butter, and dig in.

Tips for this Single Serve Oatmeal Bake

Use Instant or Quick Oats since they’re a bit finer and give a nice texture when baked – rolled oats would make it more chewy.
If you only have rolled oats, blend it in a food processor for a bit so it shreds a little.
Be sure to use gluten free oats if you need.
Chop the zucchini fine so that it mixes well with the oats. Using shredded zucchini will give you strings of vegetable in the middle of the oats.
Don’t add too much milk or you will get soggy and wet baked zoats, since zucchini has plenty of moisture of its own.
Use only the egg whites – I haven’t tried it with a whole egg, but the texture would be different.
To make vegan zucchini baked oatmeal, replace the eggs with mashed banana. For a no banana version, use applesauce or pumpkin puree; It’s already dairy free so this is the only change you need to for a vegan zucchini baked oats.

Can you store Baked Zucchini Bread Oatmeal?

Just like a regular baked oatmeal, this single serving zucchini baked oatmeal also keeps.

You can keep the baked oats in the fridge in an airtight container and it should be fine for 3-4 days. Microwave it to reheat – about 45 seconds to a minute should be good.

For longer-term storage, this peanut butter baked oatmeal is freezer friendly! Freeze the baked oats in zipper bags and they should last about 2-3 months. Reheat in a 350°F oven for about 20 minutes until its warmed though, or use a microwave.

You can also size up the quantities of this baked oat recipe and use a muffin tin to make zucchini baked oatmeal cups or muffins or a baking sheet to make zucchini baked oatmeal bars.

Double up and make baked oatmeal for two. They all freeze really well!

Some more Easy Baked Oatmeal Recipes:

Some more easy Single Serve dessert and breakfast recipes