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!
What you'll need:
- 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
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- In a large bowl, mix zucchini, milk, maple syrup, and vanilla extract.
- Add in dry ingredients: oats, cocoa powder, baking powder, and salt. Stir until combined. If you want, add a handful of chocolate chips!
- Transfer to the ramekin and bake for 20-25 minutes.
**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!
19 Responses to Chocolate Zucchini Baked Oatmeal