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
-1/2 cup quick rolled oats
-1/2 teaspoon baking powder
-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
-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