Chocolate Zucchini Baked Oatmeal

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Two peas & their pod

Total Time

45 mins

Prep Time

10 mins

Cook Time

35 mins

Rating

(13)

Ingredients

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

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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!

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.

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Chocolate Zucchini Baked Oatmeal

Ingredients

Preparation

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Chef’s notes

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