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.
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. 🙂
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!
- 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
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.)
Mash banana in small/medium mixing bowl. Add water, zucchini, and maple syrup and stir well to combine.
Add flax/chia through powdered PB and stir well to combine.
Add oats and mix. Then add (optional) chopped walnuts (or any other mix-ins--chocolate chips, raisins, PB chips, etc.) and combine.
Put mixture in ramekin and bake for 20-24 minutes. Let cool slightly and enjoy!