Peanut Butter and Jelly Baked Oats
Ingredients
- 1 cup rolled oats
- 1 ripe banana, mashed
- 2 tablespoons ground flaxseed meal
- 1/2 medium zucchini, grated
- 1 scoop vegan peanut butter protein powder
- 1/2 to 2/3 cup almond milk
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- Creamy almond butter
Chia jam
- 3/4 cup frozen mixed berries
- 2 tablespoons water
- 1.5 tablespoons chia seeds
Preparation
Mash the banana in a bowl, then add flaxseed meal and a bit of water to thicken while grating the zucchini.
Add the zucchini and stir in the remaining ingredients to create the batter, which should be the consistency of thicker overnight oats.
Add the batter to a baking pan or ramekin and bake for 35 minutes at 350°F. Cool down for at least 10 minutes before cutting; baking time may vary with dish size.
Add creamy almond butter and chia jam.
Chia jam
Place 3/4 cup of frozen mixed berries in a small saucer and heat for 5 minutes with 2 tablespoons of water.
Mash the berries with a fork.
Add 1.5 tablespoons of chia seeds, mix everything together, and keep on low heat for 5 more minutes.