Chocolate Zucchini Baked Oatmeal: An Incredible Wholesome Recipe
A rich yet wholesome baked oatmeal made with chocolate, tender oats, and hidden zucchini for extra moisture and nutrition. This comforting breakfast is perfect for make-ahead mornings and feels indulgent while staying balanced.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chips (optional)
Toppings of choice (bananas, nuts, coconut flakes, optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Grate the zucchini and squeeze out excess moisture.
- In a large bowl, whisk together almond milk, maple syrup, almond butter, and vanilla until smooth.
- Stir in rolled oats, cocoa powder, baking powder, and salt until well combined.
- Fold in the grated zucchini and chocolate chips if using.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, until set and a toothpick inserted comes out clean.
- Let cool for 5 minutes before slicing and serving with desired toppings.
Notes
Zucchini blends into the oatmeal and is not noticeable in flavor.
Rolled oats provide the best texture, but quick oats can be used.
Use maple syrup to keep the recipe vegan.
Great for meal prep and reheats well.
Can be enjoyed warm or cold.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
