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  • Jessica Larit

Zucchini Almond Butter Swirl Baked Oats!


As you all know, I LOVE baked oats! This zucchini almond butter swirl oat bake did not disappoint! It is delicious, healthy, and is a great way to start your morning. This breakfast oat bake is packed with protein, fiber, nutrients, and antioxidants. Plus it will keep you satisfied and full throughout your morning. Have a great day!! xo


Ingredients:

-1/2 cup quick rolled oats

-1/2 teaspoon baking powder

-1 egg

-1 tablespoon pure maple syrup

-3 tablespoons oat milk

-1 tablespoon salted butter (melted)

-1 tablespoon honey

-1/4 cup shredded zucchini

-1 tablespoon almond butter

-1 tablespoon mini dark chocolate chips

Next Step:

-Preheat oven to 350F and set aside a 6 oz ramekin.

-Shred 1/4 cup of zucchini. Place the shredded zucchini on a dish towel for 5 minutes. This will absorb some of the liquid in the zucchini. Be sure to wrap the dish towel around the zucchini.

-In a small bowl combine the oats, oat milk, honey, maple syrup, and egg. Whisk to combine.

-Then add in the melted butter and baking powder. Whisk to combine.

-Squeeze out any excess water from the zucchini.

-Add the zucchini and chocolate chips to the oat mixture and stir.

-Microwave the almond butter for 30 seconds until smooth and creamy.

-Pour half of the oat mixture into the ramekin. Then add half of the almond butter in and gently stir with a toothpick to create a swirl.

-Then fill the rest of the ramekin up to the top. Drizzle the remaining almond butter on top and swirl with the toothpick.

-Bake for 25 minutes.

(If you want, you can always drizzle more almond butter on top when it is finished baking)

-Serve and ENJOY!!

*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet





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