This recipe is simple in flavor and construction, but high in satisfaction. The blended batter has a brownie-like texture, and the pecans on top round it out in such a woodsy, buttery way.
Anyone else love pecans? I recently realized that many people don’t. 🙁
I will make a small attempt to do a non-zucchini recipe soon…but I’m just so smitten! And this one’s so easy! The food processor does ALL the work.
Chocolate Pecan Baked Oatmeal
What you'll need:
- 1/2 cup's worth of peeled and diced zucchini
- scant 1/3 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/2 tsp vanilla extract (or vanilla bean paste)
- 2-3 tsp maple syrup
- 4 tsp cocoa powder
- 1/4 tsp baking powder
- pinch of salt
- handful of pecans
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- Puree all ingredients except the pecans for the oatmeal together in a food processor. If it's too dry, add more milk one teaspoon at a time until it reaches a nice batter consistency. If it's too watery, add a little bit of oats. (It should not be as thick as cookie dough).
- Transfer mixture to prepared ramekin. Top with pecans. (Alternatively, you could stir pecans into the batter before pouring into ramekin.)
- Bake for 18-22 minutes, or until the top is no longer doughy. Enjoy!
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