Chocolate Zucchini Baked Oatmeal – Two Peas & Their Pod

If you’ve made my Chocolate Zucchini Bread, you know it is the VERY best. It is one of the most popular recipes on our blog, especially during zucchini season.

I decided to take the same flavors from the beloved chocolate zucchini bread and make Chocolate Zucchini Baked Oatmeal. I am glad I did because this baked oatmeal is a real treat! If you like the bread, you will love the oatmeal too:) It is rich, chocolaty, and SO delicious…you will never know it is made with healthy ingredients.

I love classic baked oatmeal, but it is always fun to mix things up. I’ve made blueberry, peach, peanut butter banana, carrot cake, pumpkin, and even zucchini bread baked oatmeal.

I love all of my baked oatmeal recipes, but I have to say that this Chocolate Zucchini Bread version is at the very top of my list. It is made with healthy ingredients, but tastes like dessert! I promise you won’t even taste the zucchini.

You can enjoy the oatmeal for breakfast, but it is also good for a little sweet treat. Sometimes, I will have a little bowl before bed with a dollop of whipped cream. I swear it tastes like chocolate cake:)

I also love this baked oatmeal recipe because it is easy to make, made with basic ingredients, and can be kept in the fridge all week. It is a great meal prep recipe! Make a pan and reheat during the week.

Plus, my kids LOVE it. Chocolate for breakfast? Basically, I am mom of the year:)

Ingredients

• Oats– use old-fashioned oats. If you need the recipe to be gluten-free, make sure you use gluten-free oats.
• Cocoa powder– I like to use Dutch processed cocoa powder for a deep chocolate flavor, but regular unsweetened cocoa will work too.
• Baking powder– to give the oats a nice lift in the oven.
• Salt– to enhance all of the flavors.
• Milk– I use unsweetened vanilla almond milk, but you can use your favorite milk.
• Maple syrup– use pure maple syrup.
• Coconut oil– melted and cooled! You can also use melted and cooled butter.
• Eggs– to bind everything together. I also love the boost of protein.
• Vanilla extract– always use pure vanilla extract.
• Shredded zucchini– squeeze out excess moisture in a towel.
• Chocolate chips– I use semi-sweet chocolate chips, but dark chocolate or milk chocolate are great too!

How to Make Chocolate Zucchini Baked Oatmeal

• Preheat oven to 350 degrees F. Grease an 8×8-inch baking dish with nonstick cooking spray and set aside.
• In a large bowl, combine the oats, cocoa, baking powder, and salt. Set aside.
• In a medium bowl, combine the milk, maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk until combined.

• Add the milk mixture to oat mixture and stir until combined. Gently stir in the shredded zucchini and chocolate chips.
• Pour the oatmeal mixture into prepared pan and sprinkle with additional chocolate chips, if desired. Bake for 35 minutes or until oatmeal is set.
• Remove from the oven and cool for 5 minutes before serving.
• Spoon into a bowl and enjoy!

Topping Ideas

The oatmeal is good plain, especially if you add extra chocolate chips on top, but oatmeal toppings are always fun! Here are a few ideas for jazzing up your bowl of oatmeal.

• Add a dollop of Greek yogurt
• Top with chopped pecans, walnuts, or almonds
• Stir in a spoonful of peanut butter or almond butter
• Add an extra splash of milk
• Garnish with berries or banana slices
• If you are enjoying the oats for dessert, top with a little whipped cream, frozen yogurt, or ice cream.

How to Store & Reheat

This is a great meal prep recipe because it can be made in advance. The leftover oatmeal will keep covered in the refrigerator for up to 1 week.

You can reheat individual servings in the microwave. I also like to eat this oatmeal cold, I know that might sound odd, but I think it is delicious cold too, especially in the summer.

More Zucchini Recipes

Check out all of our Zucchini Recipes! There are lots to choose from!

Breakfast/Brunch

Chocolate Zucchini Baked Oatmeal

Easy baked oatmeal that tastes just like my famous Chocolate Zucchini Bread! Make a pan and reheat all week. Enjoy for breakfast or dessert!

• 2 cups old fashioned oats
• 1/4 cup cocoa powder*
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups unsweetened vanilla almond milk, or milk of your choice
• 1/4 cup pure maple syrup
• 3 tablespoons coconut oil, melted and cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup shredded zucchini, excess moisture squeezed out in paper towel
• 1/3 cup chocolate chips
• Optional: extra chocolate chips, for topping

• Preheat oven to 350 degrees F. Grease an 8×8-inch baking dish with nonstick cooking spray and set aside.

• In a large bowl, combine the oats, cocoa, baking powder, and salt. Set aside.

• In a medium bowl, combine the milk, maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk until combined.

• Add the milk mixture to oat mixture and stir until combined. Gently stir in the shredded zucchini and chocolate chips.

• Pour the oatmeal mixture into prepared pan and sprinkle with additional chocolate chips, if desired. Bake for 35 minutes or until oatmeal is set.

• Remove from the oven and cool for 5 minutes before serving. Spoon into a bowl and enjoy!

I like to use Dutch processed cocoa, but unsweetened cocoa powder works well too. You can double the recipe and bake in a 9×13-inch pan. Store in airtight container in the fridge for up to 5 days.

Calories: 218kcal, Carbohydrates: 28g, Protein: 5g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 42mg, Sodium: 231mg, Potassium: 244mg, Fiber: 4g, Sugar: 11g, Vitamin A: 107IU, Vitamin C: 3mg, Calcium: 120mg, Iron: 2mg

Keywords chocolate, zucchini

Have you tried this recipe?

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