Tuesday, August 13, 2013

Chocolate Zucchini Baked Oatmeal

It's been quite a long time since I've shared a recipe for baked oatmeal. I devoted most of July to stove-top recipes and had little ambition for heating up the oven.


I made an exception for this recipe. I came in possession of a zucchini from the farmers' market in my hometown before I left for New York, and I knew I had to attempt this recipe. I don't buy zucchinis often, so it was now or never.
I wanted to make a wide departure from the other zucchini recipes I've used, so instead of something zucchini-bread related, I went the dessert route and turned it into a pseudo-brownie. You're welcome!


To be totally transparent, I'd rather have plain Zucchini Bread Baked Oatmeal, but I still enjoyed this very much!

Chocolate Zucchini Baked Oatmeal

by The Oatmeal Artist
Prep Time: 10 min
Cook Time: 25 min
Ingredients (serves 1)
  • 1/2 c shredded zucchini
  • 1/3 c milk
  • 1 tbsp maple syrup
  • 1/4 tsp vanilla
  • 1/2 c oats
  • 1/4 tsp baking powder
  • 1 rounded tbsp cocoa powder
  • Pinch salt
Instructions
  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. In a large bowl, mix zucchini, milk, maple syrup, and vanilla extract.
  3. Add in dry ingredients: oats, cocoa powder, baking powder, and salt. Stir until combined. If you want, add a handful of chocolate chips!
  4. Transfer to the ramekin and bake for 20-25 minutes.

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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

13 comments:

  1. Mmm! Zucchini chocolate oatmeal is one of my favourite ones :) Delicious.

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  2. This looks so good, Lauren! I live on a farm, and in our garden there is always mostly zucchini plants. I am looking forward to trying this tomorrow!
    Emily J.

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  3. I have decided I really don't like chocolate in the morning... I'll have to try this for dessert sometime!

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  4. it's amazing !! i love zucchini otameal, but i have never baked it - i must try it ;)

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  5. This is delicous! A "must make"!
    Emily J.

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  6. How many ounces is the ramekin that you use?

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    Replies
    1. The one I normally use is 8 oz. This one is a little bigger, either 10 or 12 oz.

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  7. Is that peanut butter on top of the oatmeal?

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    Replies
    1. Yes, peanut butter blended with almond milk.

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  8. Wow... I love the coconut banana baked oatmeal, but this is my favorite chocolatey one! I made this for dessert twice last week (had to use up that zucchini, after all), and actually love it cold. I just bought another zucchini today so I could try it warm, and with chocolate chips!

    Thank you so much for SO many great recipes. I pretty much make one of the overnight recipes--or adapt a stovetop one--for breakfast every morning now!

    And to Anon up above asking about the ramekin size... I use a 12-oz one, which seems to be the perfect size.

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  9. Could you sub honey for the maple syrup in this recipe?

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