Delightful Chocolate Chip Zucchini Baked Oatmeal Recipe

When summer gardens overflow, chocolate chip zucchini baked oatmeal becomes my secret weapon for sneaking vegetables into breakfast.

Unexpected ingredients create magic in this morning meal.

zucchini adds moisture and nutrition without compromising deliciousness.

Rolled oats provide hearty texture and satisfying substance.

chocolate chips deliver a delightful sweet twist that makes everyone smile.

Nutritious ingredients blend seamlessly into a comforting dish perfect for lazy weekend mornings.

Bet you can’t wait to see how simple and delectable this recipe turns out.

Why Chocolate Chip Zucchini Baked Oatmeal Is a Breakfast Treat

• Sneak in Veggies Deliciously: Transform boring zucchini into a mouthwatering breakfast treat that kids and adults will love, hiding nutritious vegetables in a chocolatey, satisfying dish.
• Prep-Ahead Breakfast Champion: Make this baked oatmeal in advance, store in the refrigerator, and enjoy a quick, nutritious morning meal that saves precious time during busy weekdays.
• One-Pan Wonder: Simplify your morning routine with a single baking dish that goes from mixing to oven to table, minimizing cleanup and maximizing convenience for home cooks of all skill levels.
• Customize with Ease: Swap ingredients like nuts or chocolate chips to match personal preferences or dietary needs, making this recipe adaptable for different tastes and nutritional requirements.

Ingredients for Chocolate Chip Zucchini Baked Oatmeal

• Rolled Oats: A hearty whole grain that provides the foundational texture and nutrition for the baked oatmeal.
• Shredded Zucchini: A moist vegetable that adds natural sweetness and extra nutrients to the dish.
• Chocolate Chips: Sweet morsels that create delightful bursts of chocolate throughout the baked oatmeal.

• Maple Syrup: A natural sweetener that adds rich flavor and helps bind the ingredients.
• Egg: Provides structure and helps hold the baked oatmeal together.
• Milk: Adds moisture and helps create a creamy consistency.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet aroma.
• Coconut Oil: Adds richness and helps create a smooth texture.

• Baking Powder: Helps the oatmeal rise and become light and fluffy.
• Cinnamon, Salt: Spices that enhance the overall flavor and balance the sweetness.
• Nuts (Optional): Adds crunch and extra protein to the baked oatmeal.

How to Make Chocolate Chip Zucchini Oatmeal

Step 1: Warm Up The Oven

Crank up your oven to a toasty 375°F (190°C). Grab an 8×8-inch baking dish and give it a quick spray or butter rub to prevent sticking.

Step 2: Create Dry Ingredient Blend

• Rolled oats
• Baking powder
• Ground cinnamon
• Pinch of salt

Mix these dry ingredients until they’re well combined.

Step 3: Whisk Wet Ingredients Together

• Freshly grated zucchini
• Pure maple syrup
• Whole egg
• Vanilla extract
• Milk
• Melted coconut oil

Whisk everything until smooth and fully incorporated.

Step 4: Combine Wet and Dry Mixtures

Pour wet ingredients into dry ingredients. Stir gently until everything is evenly mixed with no dry patches.

Step 5: Add Delicious Mix-Ins

• Chocolate chips
• Chopped nuts (optional)

Distribute them evenly throughout the batter.

Step 6: Prepare For Baking

Transfer the entire mixture into your prepared baking dish.

Spread it out smoothly with a spatula.

Step 7: Bake To Perfection

Slide the dish into the preheated oven.

Bake for 30-35 minutes until the top turns a beautiful golden brown and the center feels set.

Step 8: Cool and Serve

Let the baked oatmeal rest for 5 minutes.

Serve warm or save for later snacking. Enjoy your delicious creation!

Tips for Soft and Sweet Zucchini Oatmeal

• Thoroughly drain excess moisture from shredded zucchini to prevent soggy baked oatmeal and maintain perfect texture.
• Replace maple syrup with honey, agave, or monk fruit sweetener for different flavor profiles and dietary needs.
• Add a scoop of protein powder or sprinkle chopped almonds to increase protein content and create a more filling breakfast.
• Use dark chocolate chips for lower sugar content or white chocolate chips for a sweeter twist on the classic recipe.
• Prepare the baked oatmeal in advance and store in the refrigerator for up to 5 days, making breakfast quick and convenient throughout the week.

Creative Oatmeal Variations for Zucchini Lovers

• Gluten-Free Version: Replace regular oats with certified gluten-free oats, ensuring no cross-contamination for those with celiac disease or gluten sensitivities.
• Vegan Alternative: Substitute egg with mashed banana or flax egg, use plant-based milk, and choose dairy-free chocolate chips to create a completely plant-based breakfast option.
• Low-Sugar Adaptation: Swap maple syrup with stevia or monk fruit sweetener, reduce chocolate chips, and add extra cinnamon for natural sweetness without increasing sugar content.
• Protein-Packed Variation: Incorporate protein powder or add chia seeds, hemp seeds, and use Greek yogurt instead of milk to boost protein content for a more filling breakfast.

Pairings With Chocolate Chip Zucchini Oatmeal

• Brew a medium-roast Ethiopian coffee with bright, citrusy notes that perfectly balance the rich chocolate and sweet zucchini flavors, creating a delightful morning symphony.
• Swirl creamy Greek yogurt mixed with a drizzle of honey over the warm baked oatmeal, adding tangy freshness and extra protein to kickstart your day.
• Garnish with fresh berries like raspberries or sliced strawberries, which provide a tart contrast to the sweet chocolate and enhance the overall breakfast experience.

Storing Chocolate Chip Zucchini Oatmeal

• Store leftovers in an airtight container for up to 5 days. Cool completely before sealing to prevent condensation.
• Wrap individual portions in plastic wrap, then place in freezer-safe bags. Freeze for maximum 2 months, maintaining best texture and flavor.
• Warm at 350F for 10-15 minutes, covered with foil to prevent drying. Remove foil for last 3 minutes to restore crispy top.
• Heat individual servings for 30-45 seconds, adding a splash of milk to restore moisture and prevent hardening.

FAQs

• Can I use steel-cut oats instead of rolled oats?

No, steel-cut oats have a different texture and won’t absorb liquid the same way. Stick to rolled oats for the best baked oatmeal consistency.

• Is this recipe gluten-free?

Use certified gluten-free oats to make this recipe gluten-free. Regular oats might contain traces of gluten from processing.

• How can I make this recipe vegan?

Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk like almond or oat milk.

Chocolate Chip Zucchini Baked Oatmeal Recipe

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4.7 from 31 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Hearty chocolate chip zucchini baked oatmeal brings garden-fresh goodness and comforting warmth to breakfast tables. Zesty zucchini and rich chocolate create a delightful morning treat you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups (480 milliliters) rolled oats
• 1 cup (240 milliliters) milk
• 1 cup (150 grams) shredded zucchini
• 1/2 cup (85 grams) chocolate chips

Wet Ingredients:

• 1 egg
• 1/4 cup (60 milliliters) maple syrup
• 1/4 cup (60 milliliters) melted coconut oil
• 1 teaspoon vanilla extract

Dry Ingredients and Spices:

• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup (30 grams) chopped walnuts or pecans (optional)

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Instructions

1. Warm the oven to 375F (190C) and lightly coat an 8×8-inch baking vessel with cooking spray.
2. Combine rolled oats, leavening agent, aromatic spice, and mineral seasoning in a spacious mixing container.
3. Thoroughly grate zucchini and blend it with natural tree nectar, farm-fresh egg, fragrant extract, dairy liquid, and liquefied tropical oil in a separate vessel.
4. Integrate wet components into dry mixture, stirring until completely incorporated.
5. Gently introduce cocoa morsels and optional nutty fragments, folding delicately to distribute evenly.
6. Transfer the moistened grain blend into prepared baking dish, smoothing the surface with a spatula.
7. Slide into preheated oven and roast for 30-35 minutes, monitoring until surface transforms to rich golden hue and center achieves firm, set consistency.
8. Allow brief resting period of 5 minutes before portioning, serving either warm or preserving for future enjoyment.

Notes

• Squeeze excess moisture from zucchini using a clean kitchen towel to prevent soggy oatmeal and ensure a perfect texture.
• Swap maple syrup with honey or agave nectar for different flavor profiles while maintaining the same sweetness level.
• Use gluten-free oats to make this recipe celiac-friendly and suitable for those with wheat sensitivities.
• Experiment with alternative mix-ins like dried cranberries, coconut flakes, or different types of nuts to customize the baked oatmeal to your taste preferences.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 243 kcal
• Sugar: 11 g
• Sodium: 120 mg
• Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 35 mg