Chocolate chip zucchini baked oatmeal is the perfect easy make ahead breakfast. Easy to make with lots of substitution options if needed! Plus there’s zucchini in it, so you’re eating veggies for breakfast, and I promise you don’t even taste it. Win win! My 15 month old went crazy over this recipe. He is in a picky food phase and getting veggies in is a STRUGGLE. So figured this would be a great way to incorporate some!
What is baked oatmeal?
Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!
What you need to make chocolate chip zucchini baked oatmeal + substitutions:
- Quick oats- I love using quick oats, because it gives it the best texture! This is my absolute favorite way to make baked oatmeal, it gives it a dense brownie-like texture. You can substitute with rolled oats, which will make it a little more chewy/ crumbly, but still fabulous!! Steel cut oats won’t work for this one.
- Cashew milk- I love using my homemade cashew milk. You can definitely substitute with almond milk, dairy milk, whatever milk. Doesn’t make a difference!
- Zucchini– This was a perfect way to use up some of the zucchini from our garden! It also adds veggies and moisture into the recipe. You really can’t taste it!
- Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar.
- Egg- The egg helps bind the recipe. You could substitute with flax or chia eggs.
- Flaxseed– I like to add some ground flax or chia seeds for some added nutrients!
- Vanilla extract- The key to any baked good!
- Cinnamon– Cinnamon is an amazing spice for so many reasons, but it also helps balance your blood sugar!
- Baking powder- Baking powder helps the oatmeal to rise.
- Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
- Chocolate chips- I used mini chocolate chips, because they’re so cute! You can use regular and whatever chocolate you prefer. I did semi-sweet. You could also chop up chocolate bar and add that in!
Tips for making it:
- Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more brownie-like texture and is what I prefer. Rolled oats work just fine!
- For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out soft rather than a hard!
- Shred the zucchini and then press into paper towels. This helps get extra moisture out so the texture comes out nicely!
- My favorite pans to use when baking are USA pans all the way! I use them for everything and they are such great quality!
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Chocolate Chip Zucchini Baked Oatmeal
Chocolate chip zucchini baked oatmeal is the perfect easy make ahead breakfast. Easy to make with lots of substitution options if needed! Plus there's zucchini in it, so you're eating veggies for breakfast, and I promise you don't even taste it. Win win! My 15 month old went crazy over this recipe. He is in a picky food phase and getting veggies in is a STRUGGLE. So figured this would be a great way to incorporate some!
Servings 6
Equipment
- 8×8 baking pan
Ingredients
- 2 cups quick oats or rolled
- 1¾ cups cashew milk or any milk of choice
- 1 cup shredded zucchini pressed on paper towels
- ⅓ cup maple syrup or honey
- 1 egg
- 1 tbsp ground flaxseed or chia seeds
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp sea salt
- ¼ cup chocolate chips
Instructions
- Start by shredding your zucchini. Lay it between two paper towels and set aside so it can soak up some moisture.
- In a medium mixing bowl, add in egg, maple syrup, cashew milk, and vanilla extract. Mix well.
- Then, add in all the dry ingredients (except the chocolate chips) as well as the zucchini. Mix with a spatula until everything is incorporated.
- Add in chocolate chips. You can add them all in and then reserve some for topping. OR add them all and just add additional on top!
- Pour into a greased 8×8 baking pan. Bake at 350F degrees for about 30 minutes. You want the middle to be soft but set.
- Let cool, slice into 4-9 servings depending on what your hunger! I do 9 when I want them as more of a little snack square and 4-6 servings when I want to serve as a meal with additional things like yogurt, peanut butter, seeds, and fruit. Enjoy!
Notes
For storing: Once cooled completely, store in the fridge for up to a week. Enjoy from the fridge or warmed up!
For freezing: Individually wrap in plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!