Chocolate Zucchini Baked Oatmeal
Recipe from Two Peas and Their Pod
Easy baked oatmeal that tastes just like my famous Chocolate Zucchini Bread! Make a pan and reheat all week. Enjoy for breakfast or dessert!
Servings: 8
Calories: 218kcal
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
Instructions
- Preheat oven to 350 degrees F. Grease an 8x8-inch baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine the oats, cocoa, baking powder, and salt. Set aside.
- In a medium bowl, combine the milk, maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk until combined.
- Add the milk mixture to oat mixture and stir until combined. Gently stir in the shredded zucchini and chocolate chips.
- Pour the oatmeal mixture into prepared pan and sprinkle with additional chocolate chips, if desired. Bake for 35 minutes or until oatmeal is set.
- Remove from the oven and cool for 5 minutes before serving. Spoon into a bowl and enjoy!
Notes
I like to use Dutch processed cocoa, but unsweetened cocoa powder works well too. You can double the recipe and bake in a 9x13-inch pan. Store in airtight container in the fridge for up to 5 days.
Nutrition
Calories: 218kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 42mg | Sodium: 231mg | Potassium: 244mg | Fiber: 4g | Sugar: 11g | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 2mg