Baked oatmeal is the ultimate cozy breakfast, and this Chocolate Chip Zucchini Baked Oatmeal takes it to a whole new level! Imagine warm, soft oats with just the right amount of sweetness, melty chocolate chips in every bite, and a sneaky boost of nutrition from zucchini. It’s hearty, satisfying, and perfect for meal prep. Plus, it’s a great way to use up extra zucchini without anyone even noticing! Trust me, this one’s a keeper.
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Why You’ll Love Chocolate Chip Zucchini Baked Oatmeal
Nutritious and Delicious:
A balanced mix of fiber, protein, and natural sweetness makes this the perfect breakfast or snack.
Easy to Make:
Minimal prep, simple ingredients, and just one baking dish—what’s not to love?
Perfect for Meal Prep:
Bake once, and enjoy a healthy breakfast all week long. It’s great for busy mornings!
Sneaky Veggies:
Zucchini adds moisture and nutrition without altering the taste. Even picky eaters won’t notice!
Naturally Sweetened:
Uses honey or maple syrup instead of refined sugar, keeping it wholesome and delicious.
Ingredients in Chocolate Chip Zucchini Baked Oatmeal
Here’s what makes this baked oatmeal so special:
Oats:
The base of the recipe! Old-fashioned oats give the best texture and heartiness.
Zucchini:
Adds moisture, fiber, and nutrients without affecting the flavor. Just grate and squeeze out the excess water!
Chocolate Chips:
A little indulgence makes this baked oatmeal feel extra special. Use dark chocolate for a healthier twist.
Milk:
Dairy or non-dairy milk works perfectly to keep the oats soft and creamy.
Eggs:
Help bind everything together for that perfect baked consistency.
Honey or Maple Syrup:
A natural sweetener that enhances the flavors without being overpowering.
Cinnamon & Vanilla:
Warm, cozy flavors that make every bite taste like a hug.
Baking Powder:
Gives the oatmeal a slight lift and prevents it from being too dense.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s make this delicious baked oatmeal step by step:
Preheat the Oven:
Set your oven to 350°F (175°C) and grease a baking dish with a little oil or butter.
Mix the Dry Ingredients:
In a large bowl, combine the oats, cinnamon, baking powder, and a pinch of salt. Stir well to distribute everything evenly.
Prepare the Wet Ingredients:
In a separate bowl, whisk together the milk, eggs, honey (or maple syrup), vanilla extract, and grated zucchini. Make sure the zucchini is well-drained to avoid excess moisture.
Combine Everything:
Pour the wet ingredients into the dry ingredients and mix until fully combined. Fold in the chocolate chips, saving a few for the top.
Bake to Perfection:
Pour the mixture into the prepared baking dish and sprinkle the remaining chocolate chips on top. Bake for 35-40 minutes, or until the top is golden and set.
Cool and Serve:
Let the baked oatmeal cool for at least 5-10 minutes before slicing. Serve warm or store for later!
How to Serve Chocolate Chip Zucchini Baked Oatmeal
This baked oatmeal is delicious on its own, but here are some ways to take it up a notch:
With a Drizzle of Nut Butter:
Almond or peanut butter adds richness and extra protein.
Topped with Fresh Fruit:
Sliced bananas, berries, or a sprinkle of chopped nuts for added texture.
With Yogurt:
A spoonful of Greek yogurt makes it extra creamy and satisfying.
As a Grab-and-Go Snack:
Slice it into bars and take it with you for a quick energy boost!
Additional Tips
Make It Vegan:
Swap the eggs for flax eggs and use non-dairy milk and vegan chocolate chips.
Storage Tips:
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or enjoy cold.
Freeze for Later:
Cut into portions, wrap individually, and freeze for up to 3 months. Thaw overnight or reheat in the oven.
FAQ Section
Q1: Can I use quick oats instead of old-fashioned oats?
A1: Yes, but the texture will be softer and less chewy.
Q2: Do I have to peel the zucchini?
A2: Nope! The skin is soft and blends in perfectly. Plus, it adds extra fiber.
Q3: Can I use a different sweetener?
A3: Yes! Coconut sugar, agave, or a sugar-free alternative works too.
Q4: How do I make this nut-free?
A4: Simply use nut-free milk and double-check your chocolate chips for cross-contamination.
Q5: What if my oatmeal is too wet?
A5: Make sure you’ve squeezed out excess water from the zucchini, and bake a few extra minutes if needed.
Q6: Can I add protein powder?
A6: Definitely! Just reduce the oats slightly to balance out the dry ingredients.
Q7: Can I double the recipe?
A7: Yes, just use a larger baking dish and extend the baking time by 5-10 minutes.
Q8: Can I turn this into muffins?
A8: Absolutely! Pour the batter into muffin tins and bake for 20-25 minutes.
Q9: What’s the best way to reheat it?
A9: Microwave for 30 seconds or warm in the oven at 300°F (150°C) for a few minutes.
Q10: Can I add nuts or dried fruit?
A10: Yes! Walnuts, pecans, or raisins would be delicious additions.
Final Thoughts
This Chocolate Chip Zucchini Baked Oatmeal is the perfect balance of indulgence and nourishment. It’s warm, comforting, and packed with flavors that make every bite delightful. Whether you’re making it for breakfast, meal prep, or an afternoon snack, it’s a recipe that’ll quickly become a favorite. Give it a try and let me know how you like it!
Print
Chocolate Chip Zucchini Baked Oatmeal
- Prep Time: 5 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Chocolate Chip Zucchini Baked Oatmeal tastes just like warm zucchini bread, but in an easy, baked form! It’s vegan, naturally sweetened, and perfect for meal prep. Enjoy it fresh from the oven or reheat for a quick breakfast.
Ingredients
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1/2 ripe banana, mashed
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1/4 cup maple syrup
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2 tbsp olive oil
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1 tsp vanilla extract
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1 tsp apple cider vinegar
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1 1/2 cups milk (regular or non-dairy)
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1 3/4 cups rolled oats
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1 cup zucchini, finely grated
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1/2 tsp baking soda
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1/2 tsp cinnamon
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1/2 tsp kosher salt
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1/3 cup chocolate chips (plus extra for topping, optional)
Instructions
1. Preheat & Prepare:
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Preheat the oven to 350°F (175°C).
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Grease or line an 8×8-inch baking dish with parchment paper.
2. Mix the Wet Ingredients:
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In a large mixing bowl, whisk together:
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Mashed banana, maple syrup, olive oil, vanilla extract, apple cider vinegar, and milk.
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3. Add Dry Ingredients:
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Stir in the oats, grated zucchini, baking soda, cinnamon, salt, and chocolate chips.
4. Bake the Oatmeal:
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Pour the mixture into the baking dish.
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Sprinkle extra chocolate chips on top if desired.
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Bake for 35-40 minutes, or until the edges are caramelized and the center is just set.
5. Cool & Serve:
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Let cool for at least 10 minutes before slicing.
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Enjoy warm or store for meal prep!
1. Preheat & Prepare:
-
Preheat the oven to 350°F (175°C).
-
Grease or line an 8×8-inch baking dish with parchment paper.
2. Mix the Wet Ingredients:
-
In a large mixing bowl, whisk together:
-
Mashed banana, maple syrup, olive oil, vanilla extract, apple cider vinegar, and milk.
-
3. Add Dry Ingredients:
-
Stir in the oats, grated zucchini, baking soda, cinnamon, salt, and chocolate chips.
4. Bake the Oatmeal:
-
Pour the mixture into the baking dish.
-
Sprinkle extra chocolate chips on top if desired.
-
Bake for 35-40 minutes, or until the edges are caramelized and the center is just set.
5. Cool & Serve:
-
Let cool for at least 10 minutes before slicing.
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Enjoy warm or store for meal prep!
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Notes
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Swap chocolate chips for chopped nuts or dried fruit.
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Store leftovers in the fridge for up to 4 days.
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Reheat in the oven or microwave for a warm, cozy breakfast.
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4 g
- Protein: 5g
- Cholesterol: 0mg