Baked Chocolate Zucchini Oatmeal

by Mickey Reed
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Zucchini. In baked oats? YES! Don’t discount this based on your first reaction. I promise it’s not as weird or gross as you might think. And that’s because I thought it was weird and gross, but I took Lauren’s (from The Oatmeal Artist) word for it and I’m SO glad I did. Honestly, I didn’t even know it was in there. It adds volume and veggies to a dish that normally wouldn’t have that. Veggies. For breakfast. YES. DO IT. Seriously, you won’t regret it. Especially when they taste like chocolate.

Chocolate baked oatmeal with zucchini? Oh yes! It's delicious, fudgy, and sweet, made with fruit and gluten-free oats! #fruitsohard #vegan #glutenfree #oatmeal #chocolate #zucchini

Beware: Lots of zucchini recipes coming up! If you’re local to the Phoenix area, we have a couple of really amazing produce programs (POWWOW and MOM) where you can get up to 60 pounds of produce for $10. Their varieties vary, but it’s a lot of squash right now. So zucchini and yellow squash recipes are going to find a home right here on Fruit So Hard. Because we’re all about veggies too. 🙂

Chocolate baked oatmeal with zucchini? Oh yes! It's delicious, fudgy, and sweet, made with fruit and gluten-free oats! #fruitsohard #vegan #glutenfree #oatmeal #chocolate #zucchini

Check out all of my baked oatmeal recipes (like Blueberry Pie and French Toast!) by clicking right here.

Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

Chocolate oatmeal baked with zucchini? Oh yes! Added veggies without altering the taste--that's a good thing! #fruitsohard #vegan #glutenfree #chocolate #brownie #zucchini
Print
Baked Chocolate Zucchini Oatmeal
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
A chocolaty baked zucchini oatmeal made with no refined sugar, yet it’s perfectly sweet. Even though you’re eating veggies for breakfast!
Course: Breakfast
Cuisine: Vegan | Gluten-Free
Servings: 1
What you'll need:
  • 1/2 ripe banana*
  • scant 1/4 cup water
  • 1/2 cup zucchini, peeled and grated
  • 1 tbsp maple syrup (to taste - or sub 2 tbsp date paste)
  • 1 tbsp ground flax/chia
  • 1 tbsp cacao powder
  • (optional) 1/8 tsp turmeric
  • (optional) 2 tsp powdered peanut butter (or more to taste)
  • 1/2 cup oats
  • (optional) 1-2 tbsp chopped walnuts
What you'll do:
  1. Preheat oven to 350 degrees F (176 C) and ready a ramekin for baking with parchment paper or non-stick spray. (I don't use either of those - I bake right within my ramekin, eat straight from it, and wash or soak immediately.)
  2. Mash banana in small/medium mixing bowl. Add water, zucchini, and maple syrup and stir well to combine.
  3. Add flax/chia through powdered PB and stir well to combine.
  4. Add oats and mix. Then add (optional) chopped walnuts (or any other mix-ins--chocolate chips, raisins, PB chips, etc.) and combine.
  5. Put mixture in ramekin and bake for 20-24 minutes. Let cool slightly and enjoy!
Recipe Notes

*You can use fresh banana or frozen-thawed banana. I've done both and they both work well.
**Inspired by The Oatmeal Artist.

Mickey Reed

This post was posted in Baked Oatmeal, Breakfast, Chocolate, Dessert, Fruit, Gluten-Free, Oatmeal