Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats

Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats (Vegan GF)

Thick, chewy and soft baked oats perfect for sharing with melting chocolate chips, juicy blueberries and lots of peanut butter. There are even hidden greens, in there! A delicious filling brunch or breakfast that’s vegan and gluten-free.

I love baked oats but before this recipe, I don’t think I was doing them justice. I used to make single serve baked oats which were equally as delicious, but they didn’t have that factor of being able to invite your friends and family over for brunch – my favourite meal of the day. These are the kind of baked oats that you can slice and serve in thick wedges…

Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats
Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats

These Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats are even better than my previous recipes and they’re so hearty, wholesome and just as easy. Even if you’re not having people over, these are great for meal prepping at the weekend, and eating warm or cold over the next few days. They have no added sugars (apart from the chocolate chips) but they are good enough for dessert, too. Just a handful of basic ingredients go into these baked oats:

  • Runny peanut butter: the glue that holds all of these oats together. They are deliciously thick and gooey thanks to the nut butter (swap for another nut butter or use a seed butter for a nut-free option).
  • Chia seeds: these act as an egg-replacer to help bind these baked oats together.
  • Plant-based milk: I love using oat milk in oat-recipes for even more oat-goodness but use your favourite milk here.
  • Grated courgette: the hidden greens! Now, some of you may ask why you should add greens to your baked oats, and they’re not essential but I just love sneaking in some veggies at any time of day.  Just like the classic courgette (or zucchini) cake, it adds a wonderful texture and a boost of goodness. Make sure to grate them finely so the pieces of green aren’t too large if you’re trying to hide them.
  • Vanilla: purely for flavour, and feel free to skip it if you have run out as they are just as tasty without it.
  • Oats: the essential part of these Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats! Use gluten-free oats where necessary and I opt for rolled oats over quick-cook oats as I like the bite and texture of larger oats.
  • Baking powder, cinnamon and salt: all for flavour and texture! The baking powder is key for a good rise and a more cake-like texture while the cinnamon and salt are for flavour: the salt-y sweet combination is the best.
  • Chocolate chips: the more the merrier, right? I love this fresh out of the oven when the chips are really melting. Use your favourite chocolate, and feel free to chop your chocolate rather than using chips, too.
  • Blueberries: I love the burst of juicy vibrant blueberries in my oats and these bake wonderfully, while the ones on top turn gorgeously sticky!
Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats
Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats

That is all we need for these simple Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats and it all comes together in one bowl. Pop the mixture into a greased dish and bake for just over half hour – depending on the depth of your dish. I used a smaller, deeper dish, so it may take more time, but the height of the oats was spot on.

As for when to eat these baked oats: they are softer and a little wet in the middle straight from the oven, but they firm up as they cool. For the neatest slices, allow to cool fully and then slice, but I sliced mine while warm in the images and it holds its shape, still.

Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats
Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats

I am in love with these Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats and I hope you will be, too. They are easy to make in one bowl and 5 minutes before popping into the oven and getting the rest of your brunch ready, if that’s your thing. They are great for serving to friends and family, they are naturally vegan, gluten-free, free of added sugars (check your chocolate) and easily nut-free, too. They are hearty, wholesome and delicious decadent while being healthy!

If you are looking – for more brunch recipes, how about my:

Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats (Vegan GF)

  • Servings: 4
  • Difficulty: easy
  • Print

Thick, chewy and soft baked oats perfect for sharing with melting chocolate chips, juicy blueberries and lots of peanut butter. There are even hidden greens, in there! A delicious filling brunch or breakfast that’s vegan and gluten-free.

Ingredients

  • 100g runny peanut butter (or seed butter for nut-free option)
  • 1 tbsp chia seeds
  • 300ml oat or other milk
  • 100g grated courgette (1 medium courgette)
  • 1 tsp vanilla
  • 120g oats
  • 1 tsp baking powder
  • A pinch salt
  • ½ tsp cinnamon
  • 50g chocolate chips
  • 80g blueberries
  • To serve: extra peanut butter, yoghurt/milk

Directions

  1. Preheat the oven to 160Fan/180*C and grease an oven-proof dish (this was 16cm square, but you can use a larger one).
  2. Add the peanut butter, chia seeds and milk to a bowl and whisk until smooth.
  3. Grate the courgette and thoroughly squeeze out any excess moisture. Stir into the peanut butter milk with the vanilla.
  4. Now add the oats, baking powder, salt and cinnamon until fully combined. Fold in the chocolate chips and blueberries, saving some for the top.
  5. Pour into the dish and top with the remaining chocolate chips and blueberries. Bake for 30-40 minutes (the large but shallow dishes will cook closer to 30 minutes and smaller but deeper will take 35-40 minutes) until golden and firm to touch.
  6. Allow to cool slightly before serving, it may be slightly wet in the middle but will firm up as it cools. Enjoy it warm or save leftovers for the next day in the fridge. Serve with extra peanut butter and any other toppings.
Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats
Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats

I look forward to hearing what you think of these Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats so please leave a comment below. If you make these oats, please tag me in your bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With baked oats love x

5 thoughts on “Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats (Vegan GF)

  1. naturally.sophiexx says:

    Hey Amy. Looks insane love to try baked oats recipes soon for sure. Love the blueberries and I will try the nit free option. Definitely will tag you into my beginner cook bakes. Your cooks and bakes are so much more better then me. Hope you are having a great week and splendid photography as always. Saved to my WordPress saved collection 🌱😋😀xxxx

    Like

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