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

  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.

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

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

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

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

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

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

  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.

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


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