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Chocolate Peanut Butter Zucchini Baked Oats

oliviagcupido


'Chocolate oatmeal' has become my son's favourite snack and I have no complaints. This oatmeal has a cocoa base of course, but also mashed banana, peanut butter, and grated zucchini to keep them super moist and flavourful. They're also fairly rich and filling thanks to our friend fibre.


I've been making baked oats for over a year now, always different kinds featuring different flavours, fruits, and veggies. No surprise that we're sort of stuck on this one because of the chocolate. I've learned an important lesson that chocolate = buy in for a 2 year old (shocker).


I try not to 'hide' veggies in dishes per se, I don't want to be sneaky and I need him to know that he's actually eating vegetables and he likes these things. But I do love amping his favourites up with some veg. We made these together (he's a surprisingly good help if you're willing to be patient) so we grated the zucchini and squeezed it out together, but I'll also admit I don't remind him about the zucchini every single time we eat them. Always a balance.


This recipe comes in partnership with the Canadian Sugar Institute who I've partnered with for a 3 part series on sugar cravings. This was part of episode 1 so stay tuned for the next recipe!


Ingredients

1 c mashed banana

1 c shredded zucchini, lightly squeezed

¼ c peanut butter

¼ c maple syrup

2 eggs

¾ c milk

2 c oats

1 T ground flax

1 t baking powder

½ t cinnamon

¼ t salt

¼ t nutmeg

¼ c cocoa powder


Directions


Preheat oven to 350F and line a baking dish with parchment paper. Combine all ingredients and mix well to coat the oats. Transfer mixture to the prepared baking dish and bake for 40-50 minutes. Allow to cool before slicing.


Enjoy!


-xo olivia

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