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By now, the world knows how delicious baked oats are – they went viral for a reason. But now you are going to know how delicious my Chocolate Chip Zucchini Baked Oats are. The best part? You get to sneak in a serving of veggies effortlessly! Zucchini is the best veggie to bake with–it’s flavorless, yet adds nice moisture and contains all the nutritional benefits!
What You Need to Make Chocolate Chip Zucchini Baked Oats
- Zucchini: As you can see, you don’t need too much zucchini for this recipe – just a few tablespoons. Be sure that you shred it finely with a grater and press out as much of the moisture as possible using a paper towel. If you don’t have any zucchini, no problem. You can make it without it.
- Chocolate chips: I used dairy-free chocolate chips, but you can use what ever you’d like; even a few squares of chopped chocolate would be great.
- Rolled or quick oats: You need rolled or quick cook oats or old fashioned oats. Basically, you can use ANY oats you’d like, except steel cut oats. This recipe will not work with steel cut oats, as the texture is completely different.
- Milk of choice: I recommend almond milk or oat milk, but any will be find.
- Egg: To make baked oats, you need one egg. If you are vegan, simply substitute the egg for one flax egg (in a small bowl, stir together 1 tablespoon ground flaxseed meal + 3 tablespoons water and let thicken for 5 minutes.
- Banana: Banana is key in this recipe. But I do know other creators have used apple sauce in its place if banana is not your thing.
- Maple syrup: The maple syrup just adds a touch of sweetness without being too overpowering.
- Collagen peptides or unflavored protein powder: This is entirely optional, but if you know me, I am always looking for different ways to get more protein into my diet. Protein is the building block for muscle repair and growth, and it keeps you nice and full!
- Almond butter or cashew butter: I love these two nut butters in this recipe, but if you are craving a peanut butter taste, go with peanut butter. I am obsessed with the Georgia Grinders brand, and if you haven’t tried it, use code KALEJUNKIE20 for 20% off OR KJFREESHIP for free shipping.
- Baking powder: This will help the baked oats rise.
- Cinnamon: Because cinnamon is the best!
How To Make Baked Chocolate Chip Zucchini Baked Oats
Making baked oats is so EASY! Once you see how easy, you are going to be making these on repeat!
- First, preheat your oven to 350F.
- Next, grease an oven-safe mug or 6-8 oz ramekin.
- Shred the zucchini finely, then press out as much moisture as you can with a paper towel.
- Add all of the ingredients to a blender, except for the zucchini and chocolate chips, and blend until smooth.
- Pour oat mixture to the mug/ramekin.
- Stir in the zucchini and chocolate chips/chunks.
- Bake for 25 minutes.
- Remove from oven and add a splash of milk of choice, if desired.
Want More Baked Oats?
Then you must absolutely try my Chocolate Chunk Walnut Baked Oats, your taste buds will be transported to another dimension!
Get creative in the kitchen. As long as you keep the base recipe the same, you can play with different add-ins, such as shredded coconut, butterscotch/white chocolate chips, fresh berries, and so forth!
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx
By now, the world knows how delicious baked oats are - they went viral for a reason. But now you are going to know how delicious my Chocolate Chip Zucchini Baked Oats are. The best part? You get to sneak in a serving of veggies effortlessly! Zucchini is the best veggie to bake with--it's flavorless, yet adds nice moisture and contains all the nutritional benefits!
Ingredients
- 2 tablespoons zucchini grated and moisture squeezed out
- ½ cup rolled or quick oats old fashioned is okay!
- 1/4 cup milk of choice
- 1 egg or substitute for a flax egg
- ½ ripe banana
- 1 tablespoons maple syrup
- 1 scoop collagen peptides
- 1 tb cashew or almond butter
- 1/4 teaspoons baking powder
- 1/4 teaspoons cinnamon
- 3 tablespoons dairy-free chocolate chips
Instructions
- Preheat your oven to 350F.
- Grease an oven-safe mug or 6-8 oz ramekin.
- Grate the zucchini finely, then press out as much moisture as you can with a paper towel.
- Add all of the ingredients to a blender, except for the zucchini and chocolate chips, and blend until smooth.
- Pour oat mixture to the mug/ramekin.
- Stir in the zucchini and chocolate chips/chunks.
- Bake for 25 minutes.
- Remove from oven and add a splash of milk of choice, if desired.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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