Chocolate Zucchini Baked Oatmeal

4.85 from 13 votes

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!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Keyword: chocolate, zucchini

Servings:

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