Why You’ll Love Chocolate Zucchini Baked Oatmeal: An Incredible Wholesome Recipe

I enjoy this recipe because it’s naturally filling, easy to prepare, and perfect for make-ahead breakfasts. I like that it uses simple pantry ingredients while sneaking in vegetables in the most delicious way. It feels indulgent enough for a treat but balanced enough for everyday mornings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups rolled oats
1 cup grated zucchini (about 1 medium)
2 cups almond milk (or milk of choice)
1/2 cup maple syrup (or honey)
1/3 cup unsweetened cocoa powder
1/4 cup almond butter (or peanut butter)
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chocolate chips (optional)
Toppings (e.g., sliced bananas, nuts, or coconut flakes)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×9-inch baking dish. I grate the zucchini using a box grater and squeeze out as much excess moisture as possible.

In a large bowl, I mix together the almond milk, maple syrup, almond butter, and vanilla extract until smooth. I add the rolled oats, cocoa powder, baking powder, and salt, then stir until everything is well incorporated. I fold in the grated zucchini and chocolate chips if I’m using them.

I pour the mixture into the prepared baking dish and spread it evenly with a spatula. I bake it for 30 to 35 minutes, until the top is set and a toothpick inserted into the center comes out clean. I let it cool for about 5 minutes before slicing and serving.

Servings and Timing

I make this recipe to serve about 6 to 8 portions. The prep time takes me around 15 minutes, the baking time is about 30 to 35 minutes, and the total time comes to approximately 45 to 50 minutes.

Variations

I sometimes swap almond butter for peanut butter for a stronger flavor. I also like adding cinnamon or espresso powder to deepen the chocolate taste. When I want extra texture, I mix in chopped nuts or sprinkle seeds on top before baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, I warm individual portions in the microwave or oven until heated through. I also enjoy it cold straight from the fridge.

FAQs

Can I taste the zucchini?

I don’t find it noticeable at all, as it blends right into the oatmeal.

Do I need to peel the zucchini?

I leave the peel on since it softens during baking.

Can I make this dairy-free?

I already use almond milk, and it works perfectly dairy-free.

Is this recipe kid-friendly?

I find kids love the chocolate flavor and never notice the zucchini.

Can I make it vegan?

I use maple syrup instead of honey to keep it fully vegan.

Can I freeze baked oatmeal?

I freeze individual slices and thaw them overnight before reheating.

What toppings work best?

I like bananas, nuts, coconut flakes, or a drizzle of nut butter.

Can I reduce the sweetness?

I reduce the maple syrup slightly when I want it less sweet.

Is this good for meal prep?

I make it often for meal prep since it reheats very well.

Can I use quick oats?

I prefer rolled oats, but quick oats work with a slightly softer texture.

Conclusion

I find this chocolate zucchini baked oatmeal to be a wholesome, comforting recipe that balances nutrition and indulgence beautifully. With rich chocolate flavor, tender oats, and hidden vegetables, it’s a breakfast I love making again and again.