Chocolate Chip Zucchini Baked Oatmeal
Let’s talk about a breakfast that’s as delicious as it is nutritious—Chocolate Chip Zucchini Baked Oatmeal! This cozy, wholesome dish is like a warm hug in the morning, combining hearty oats, naturally sweet zucchini, and melty chocolate chips for a breakfast that feels indulgent but is packed with goodness. It’s perfect for meal prep, easy to customize, and trust me—you won’t even taste the zucchini. If you’re looking for a way to sneak in more veggies without sacrificing flavor, this one’s a game-changer!
Why You’ll Love Chocolate Chip Zucchini Baked Oatmeal
This recipe isn’t just about the ingredients—it’s about starting your day with something warm, comforting, and energizing. Here’s why it’s a must-try:
Versatile: Enjoy it warm, cold, or on the go—this oatmeal works for any morning routine.
Budget-Friendly: Made with simple pantry staples and fresh zucchini.
Quick and Easy: Stir everything together, bake, and you’re done!
Customizable: Add nuts, swap the chocolate for dried fruit, or adjust the sweetness to your liking.
Crowd-Pleasing: A family-friendly breakfast that kids and adults will both love.
Ingredients
Ingredients in Chocolate Chip Zucchini Baked Oatmeal
This baked oatmeal is all about simple, nourishing ingredients coming together in the most delicious way. Here’s what you’ll need:
Rolled Oats: The hearty base that gives this dish its chewy texture and satisfying bite.
Zucchini: The secret ingredient! It adds moisture and nutrients without affecting the flavor.
Chocolate Chips: Because who doesn’t love melty pockets of chocolate in every bite?
Eggs: Helps bind everything together for that perfect baked oatmeal texture.
Milk: Any milk works—dairy or non-dairy, depending on your preference.
Maple Syrup or Honey: Natural sweetness that complements the chocolate beautifully.
Cinnamon: Adds warmth and depth to the flavor.
Baking Powder: Gives the oatmeal a light and fluffy texture.
Vanilla Extract: A little extra flavor boost.
Salt: Enhances all the other flavors and balances the sweetness.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven: Set your oven to 350°F (175°C) and grease a baking dish to prevent sticking.
Prepare the Zucchini: Grate the zucchini and squeeze out excess moisture using a clean towel. This keeps the oatmeal from becoming too wet.
Mix the Dry Ingredients: In a large bowl, combine oats, cinnamon, baking powder, and salt. Stir well to distribute the flavors.
Mix the Wet Ingredients: In a separate bowl, whisk together eggs, milk, maple syrup, and vanilla extract.
Combine Everything: Pour the wet ingredients into the dry ingredients, then fold in the shredded zucchini and chocolate chips. Stir until just combined.
Bake to Perfection: Pour the mixture into the greased baking dish, spreading it evenly. Bake for about 30-35 minutes or until golden brown and set in the center.
Cool and Serve: Let it cool for a few minutes before slicing. Serve warm or let it cool completely for meal prep.
Nutrition Facts
Servings: 6
Calories per serving: 250
(Note: Nutrition values are approximate.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
How to Serve Chocolate Chip Zucchini Baked Oatmeal
This baked oatmeal is delicious on its own, but here are a few ways to elevate your breakfast:
- Drizzle with extra maple syrup or honey for extra sweetness.
- Top with Greek yogurt and fresh berries for a protein boost.
- Enjoy with a side of scrambled eggs or a smoothie for a complete meal.
- Slice into bars and take it on the go as a snack.
Additional Tips
- Don’t skip squeezing the zucchini—too much moisture can make the oatmeal soggy.
- For extra crunch, sprinkle chopped nuts on top before baking.
- Make it dairy-free by using almond milk and dairy-free chocolate chips.
- Store leftovers in the fridge for up to 5 days, or freeze individual portions for a quick breakfast anytime.
- Reheat in the microwave for 30 seconds for a warm, fresh-out-of-the-oven taste.
FAQ’s
1. Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer. Rolled oats give the best chewy consistency.
2. Do I have to peel the zucchini?
Nope! The skin is packed with nutrients and blends right into the oatmeal.
3. Can I use a different sweetener?
Yes! Swap maple syrup for honey, coconut sugar, or even mashed banana.
4. How do I make this vegan?
Use a flax egg (1 tbsp flaxseed + 3 tbsp water) and non-dairy milk.
5. Can I freeze baked oatmeal?
Absolutely! Slice into portions and freeze in an airtight container for up to 3 months.
6. What can I substitute for eggs?
Use mashed banana, applesauce, or a flax egg for a plant-based option.
7. Can I make this without chocolate chips?
Of course! Swap them for raisins, chopped nuts, or coconut flakes.
8. How do I make this recipe gluten-free?
Use certified gluten-free oats, and you’re good to go!
9. Can I use a different type of milk?
Yes, any milk—almond, oat, cow’s milk, etc.—will work.
10. How do I store leftovers?
Keep them in an airtight container in the fridge for up to 5 days.
Conclusion
This Chocolate Chip Zucchini Baked Oatmeal is proof that healthy eating can be just as indulgent as your favorite treats. It’s warm, cozy, chocolatey, and secretly packed with veggies—what’s not to love? Whether you’re meal-prepping for the week or treating yourself to a special breakfast, this dish is a guaranteed win.
PrintChocolate Chip Zucchini Baked Oatmeal
This Chocolate Chip Zucchini Baked Oatmeal is a nutritious and delicious breakfast option packed with fiber, protein, and natural sweetness. The zucchini keeps it moist while the chocolate chips add the perfect touch of indulgence. Perfect for meal prep and a great way to sneak in extra veggies!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
– 2 cups rolled oats
– 1 teaspoon baking powder
– 1/2 teaspoon cinnamon
– 1/4 teaspoon salt
– 1 cup shredded zucchini (excess moisture squeezed out)
– 1/4 cup maple syrup or honey
– 1 egg
– 1 teaspoon vanilla extract
– 1 cup milk (dairy or non-dairy)
– 1/4 cup melted coconut oil or butter
– 1/2 cup chocolate chips
– 1/4 cup chopped walnuts or pecans (optional)
Instructions
1. Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
2. In a large bowl, mix the oats, baking powder, cinnamon, and salt.
3. In another bowl, whisk together the shredded zucchini, maple syrup, egg, vanilla extract, milk, and melted coconut oil.
4. Pour the wet ingredients into the dry ingredients and mix well.
5. Fold in the chocolate chips and nuts (if using).
6. Transfer the mixture to the prepared baking dish and spread evenly.
7. Bake for 30-35 minutes, or until the top is golden brown and the oatmeal is set.
8. Let cool for 5 minutes before serving. Enjoy warm or store for later!
Notes
– For a dairy-free version, use almond milk and dairy-free chocolate chips.
– Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
– Reheat in the microwave with a splash of milk for a softer texture.
– Add a tablespoon of flaxseed or chia seeds for extra fiber.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 25mg
