Chocolate Zucchini Baked Oatmeal
Total Time
45 mins
Prep Time
10 mins
Cook Time
35 mins
Rating
4.85 out of 5 stars
(13)
Ingredients
8
- 2 cups old fashioned oats
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups unsweetened vanilla almond milk, or milk of your choice
- 1/4 cup pure maple syrup
- 3 tablespoons coconut oil, melted and cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup shredded zucchini, excess moisture squeezed out in paper towel
- 1/3 cup chocolate chips
- Optional: extra chocolate chips, for topping
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Preparation
Step 1
Preheat oven to 350 degrees F. Grease an 8×8-inch baking dish with nonstick cooking spray and set aside.
Step 2
In a large bowl, combine the oats, cocoa, baking powder, and salt. Set aside.
Step 3
In a medium bowl, combine the milk, maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk until combined.
Step 4
Add the milk mixture to oat mixture and stir until combined. Gently stir in the shredded zucchini and chocolate chips.
Step 5
Pour the oatmeal mixture into prepared pan and sprinkle with additional chocolate chips, if desired. Bake for 35 minutes or until oatmeal is set.
Step 6
Remove from the oven and cool for 5 minutes before serving. Spoon into a bowl and enjoy!
Step 7
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Chef's notes
I like to use Dutch processed cocoa, but unsweetened cocoa powder works well too.
You can double the recipe and bake in a 9×13-inch pan.
Store in airtight container in the fridge for up to 5 days.
