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Chocolate Chip Zucchini Oatmeal Bake

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Naturally-sweetened Chocolate Chip Zucchini Oatmeal Bake! Packed with zucchini and peanut butter, it’s the perfect healthy breakfast.

I know fall is just around the corner. Like, I can smell it. September is upon us, yes, but guess what? Zucchini is still here to party and we’re going to ride the wave as long as our little hearts can.

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We’ve nailed the chocolate pb zucchini smoothie and healthy zucchini muffins, but today’s spiced dream of a zucchini oatmeal recipe is worthy of its on spot in the breakfast archives. She’s gonna be a classic, I can feel it in my bones!

white pan of baked oatmeal with chocolate chips

How to make zucchini oatmeal

This is perfect for back to school breakfast because you can grab it and go!

  1. Grate zucchini and set aside. Mash banana in a mixing bowl.
  2. Whisk in milk, peanut butter, egg, and vanilla.
  3. Add oats, baking powder, cinnamon and salt. Toss in a handful of chocolate chips.
  4. Pour mixture into a greased baking dish and bake for 40 minutes.
  5. Cool, slice, devour!

Key ingredients and substitutions

This recipe is naturally sweetened with ripe bananas for a no added sugar treat, but I love it with chocolate chips, duh. You can lean into the spices and even add a pinch of nutmeg if you’re feeling fall right this very moment.

  • Old fashioned oats: There’s nothing better than whole grain rolled oats to kick off your morning with a shebang. To make this gluten free, simply use certified gluten free oats.
  • Zucchini: Or yellow summer squash. Who could deny a serving of veggies with breakfast? No need to peel or squeeze out the water with 15 paper towels, yay! We’re depending on that liquid.
  • Banana: For natural sweetness and moisture. The riper, the better. You can substitute applesauce but it will be less sweet.
  • Peanut butter: Natural peanut butter adds fabulous flavor to this bake. I prefer the drippy kind that’s salted. Any nut butter would work here, or tahini for a nut-free version.
  • Milk: Milk adds some moisture and fluff. I used unsweetened vanilla almond milk since I always have it on hand, but any milk you fancy is great here, like dairy or oat milk.
  • Egg: To help bind the oatmeal. You can also use a flax egg to make this recipe vegan.
  • Vanilla extract + cinnamon: Flavor on flavor.
  • Salt: Never underestimate the power of salt to bring out flavors. Fine sea salt or kosher salt are fine. Be sure to double it if your nut butter is unsalted.
  • Chocolate Chips: I just can’t not add chocolate! It balances out the flavors so well. I also like walnuts for toasty flavor, crunch and some heart healthy fats. Yes, ma’am.
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bowl of oatmeal ingredients

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Which oats are best?

Old fashioned (rolled) all the way! Steel cut take way longer to cook and instant would be too quick. Right in the middle is what we want.

How to serve

  • add a dollop of peanut or almond butter for extra healthy fats
  • serve alongside scrambled eggs for a protein boost
  • enjoy as is on-the-go with a hot cup of coffee!

Storage tips

Store leftovers in an air-tight container in the refrigerator for up to 5 days.

I like to slice it into six or nine pieces for a hearty breakfast portion; but if you want more of a snack, you can slice it into 12 pieces.

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baked oatmeal sliced

Can you freeze baked oatmeal?

Yes! This is a stellar make-ahead, freezer-friendly breakfast. So great for new moms! Once cool, place the pan in the freezer, covered, for up to 3 months. You can defrost overnight and then reheat in the microwave.

You can also freeze individual servings in freezer-baggies for easy portioning.

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More favorite oatmeal recipes

Breakfasting with the best of em’!

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white pan of baked oatmeal with chocolate chips

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Zucchini Oatmeal Bake Recipe


  • Author:
    Alexis Joseph

  • Prep Time:
    15 minutes

  • Cook Time:
    40 minutes

  • Total Time:
    55 minutes

  • Yield:
    69 pieces 1x

  • Category:
    Breakfast

  • Method:
    Oven

  • Cuisine:
    American

  • Diet:
    Gluten Free

Description

Naturally-sweetened Chocolate Chip Zucchini Oatmeal Bake! Packed with zucchini and peanut butter, it’s the perfect healthy breakfast.

Ingredients


Units
USM


Scale
1x2x3x

  • 2 very overripe bananas
  • 2 cups grated zucchini or summer squash (from 1 medium zucchini)
  • ¼ cup milk (I used unsweetened vanilla almond)
  • cup salted peanut butter (or almond butter)
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups old fashioned oats
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp fine sea salt (use ½ tsp if nut butter is unsalted)
  • cup chocolate chips (or walnuts)

Instructions

  1. Preheat oven to 350F. Grease an 8x8inch baking dish with cooking spray.
  2. Place banana in a large mixing bowl and mash with a fork. Measure out zucchini (no need to peel or squeeze out water) and add to bowl along with milk, peanut butter, egg, and vanilla. Whisk until smooth.
  3. Add oats, baking powder, cinnamon, and salt. Whisk to combine. Fold in chocolate chips.
  4. Pour batter into baking dish and smooth over the top with a spatula. Bake for 40 minutes, or until set. Cool for at least 20 minutes before slicing into 6 or 9 bars. Store leftovers in an air-tight container in the refrigerator or freeze slices in parchment paper and reheat before eating.

Notes

VEGAN: Sub a flax egg (1 tbsp ground flax mixed with 3 tbsp water).

Keywords: zucchini oatmeal

Photos by The Nutritious Kitchen.

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