Chocolate Baked Oatmeal (With Zucchini)

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This chocolate baked oatmeal is the perfect sweet treat. Made with rolled oats, cocoa powder, and sweetened with maple syrup, it has the perfect gooey texture and is rich chocolate flavor, perfect for any time of day!

Chocolate baked oatmeal served with berries and yogurt.

If you’re a chocolate lover, you’ll love these chocolate baked oats. It’s like having a slice of brownies for breakfast filled with healthy carbs and fats. It’s a great make-ahead breakfast option to satisfy your sweet tooth with a serving of zucchini right in the mix! I love incorporating vegetables into recipes and the zucchini adds the perfect added moisture to this oatmeal bake. It’s mild in flavor and blends in seamlessly!

If you’re looking for other ways to get in a serving of oats in the morning, you’ll love these strawberry banana oatmeal bars, healthy apple oatmeal bars, and sweet strawberry jam crumble bars as well!

What You’ll Need

Here is what you’ll need to make this chocolate baked oatmeal:

Ingredients to make chocolate baked oatmeal.
  • Rolled Oats: Rolled oats are packed with nutritious! Gluten-free rolled oats make this baked oatmeal gluten-free.
  • Cocoa Powder: The main ingredient for that chocolatey, brownie flavor. Make sure to use an unsweetened variety.
  • Baking Powder: Leavening agent to allow the baked oats to rise.
  • Milk: I used whole milk but any type of milk with work here.
  • Maple Syrup: The main source of sweetness for this baked oatmeal. Be sure to use pure maple syrup.
  • Egg: Serves as a binder to help the baked oatmeal together when baked.
  • Peanut Butter: For added healthy fats and flavor.
  • Vanilla Extract: For added flavor.
  • Zucchini: I like to use the smallest hole on a box grater so that the zucchini blends seamlessly into the baked oats.
  • Chocolate Chips: Optional ingredient for a little added sweetness and flavor.

See the recipe card below for full information on ingredients and quantities.

Ingredient Substitutions & Additions

  • Egg: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken. You may also replace it with 1/4 cup of mashed banana. If you are replacing it with banana, you may want to decrease the amount of maple syrup by 1 tablespoon since the banana provides sweetness as well.
  • Peanut butter: The peanut butter may be replaced with any nut butter or seed-based butter. You may also replace it with equal parts cooled melted butter or melted coconut oil.
  • Milk: The milk may be replaced with a dairy-free alternative like oat milk.

Step By Step Instructions

Steps to make chocolate baked oatmeal.

STEP 1: To a bowl, add in the milk, egg, peanut butter, maple syrup, and vanilla and whisk until well combined (Images 1 & 2).

STEP 2: To the same bowl, add in the oats, cocoa powder, and baking powder and mix until combined. If some of the cocoa powder is settling to the top, continue mixing until it is well incorporated (Images 3 & 4).

Steps to make chocolate baked oatmeal.

STEP 3: Add in the finely grated zucchini (no need to squeeze out the moisture!) and chocolate chips and mix until it is combined (Images 5 & 6).

STEP 4: Pour this mixture into a 9-inch by 5-inch parchment paper-lined loaf pan. Use a spoon or spatula to mixture the oats evenly into the pan so that no oats are settling to the top. The mixture will seem very liquidy but will firm up during the baking process. Sprinkle extra chocolate chips on top (Image 7).

STEP 5: Bake for 30 minutes, or until the edges are golden brown and the top begins to form a brownie-like crust (Image 8). Allow it to cool completely before slicing and serving.

Storage Instructions

Once cooled, store the baked oats in an airtight container in the refrigerator for up to 5 days. To reheat, microwave the oats on high heat for 15 – 20 seconds, or until warmed through. To freeze, store in a freezer-safe Ziploc bag or container for up to 3 months.

Chocolate baked oatmeal served with berries and yogurt.

Tips For Success

  • I like to use the smallest hole of a box grater to grate the zucchini. This ensures that it mixes seamlessly into the mixture and that there are no large chunks of zucchini in the oatmeal bake.
  • I used a 9 by 5 loaf pan for this recipe. Feel free to double the ingredients to make enough to fill a brownie pan! Line the pan with parchment paper to make the baked oats easier to remove and serve, or grease the pan well with cooking spray or butter.
  • Add in extra add-ins for more texture and taste! Crushed nuts are a great mix-in option for added texture!
Chocolate baked oatmeal served with berries and yogurt.

Recipe FAQs

What age is this chocolate baked oatmeal recommended for?

Chocolate and cocoa are generally recommended to be reserved closer to age 2. That said, small amounts of cocoa can be offered in moderation beforehand if you feel comfortable. If you are making this for a younger child, I’d recommend omitting the added chocolate chips.

What is the texture of this oatmeal?

The baked oatmeal is soft, moist, and fudgey in texture. It reminds me of a fudgy brownie with slight added chewiness from the oats. If you love brownies and oatmeal, you’ll love this combo! If you’re looking for a smoother brownie consistency, you’ll also love these brownie banana muffins!

How fine should the zucchini be grated?

I like to use the smallest-sized hole of a box grater for the zucchini to ensure that it mixes in seamlessly into the mixture and that there are no large chunks in the oatmeal bake.

Other Chocolate Recipes You’ll Love

If you tried this Chocolate Baked Oatmeal please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

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Chocolate baked oatmeal served with berries and yogurt.
5 from 5 votes

Chocolate Baked Oatmeal (With Zucchini)

This chocolate baked oatmeal is the perfect sweet treat. Made with rolled oats, cocoa powder, and sweetened with maple syrup, it has the perfect gooey texture and is rich chocolate flavor, perfect for any time of day!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 8 servings

Ingredients 

  • ½ cup milk
  • 3 tbsp maple syrup
  • 1 egg
  • 2 tbsp natural peanut butter
  • ½ tsp vanilla extract
  • cup finely grated zucchini, do not squeeze out liquid
  • 1 cup old fashioned rolled oats
  • 3 tbsp unsweetened cocoa powder
  • ½ tsp baking powder
  • cup chocolate chips, plus more for sprinkling on top

Instructions 

  • Preheat the oven to 350 degrees F (180 degrees C).
  • To a bowl, add in the milk, egg, peanut butter, maple syrup, and vanilla and whisk until well combined.
  • To the same bowl, add in the oats, cocoa powder, and baking powder and mix until combined. If some of the cocoa powder is settling to the top, continue mixing until it is well incorporated.
  • Add in the finely grated zucchini (no need to squeeze out the moisture!) and chocolate chips and mix until it is combined.
  • Pour this mixture into a 9-inch by 5-inch parchment paper-lined loaf pan. Use a spoon or spatula to mixture the oats evenly into the pan so that no oats are settling to the top. The mixture will seem very liquidy but will firm up during the baking process. Sprinkle extra chocolate chips on top.
  • Bake for 30 minutes, or until the edges are golden brown and the top begins to form a brownie-like crust. Allow it to cool completely before slicing and serving.

Notes

  • I like to use the smallest hole of a box grater to grate the zucchini. This ensures that it mixes seamlessly into the mixture and that there are no large chunks of zucchini in the oatmeal bake.
  • I used a 9 by 5 loaf pan for this recipe. Feel free to double the ingredients to make enough to fill a brownie pan! Line the pan with parchment paper to make the baked oats easier to remove and serve, or grease the pan well with cooking spray or butter.
  • Add in extra add-ins for more texture and taste! Crushed nuts are a great mix-in option for added texture!

Nutrition

Calories: 143kcal, Carbohydrates: 20g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 22mg, Sodium: 43mg, Potassium: 170mg, Fiber: 2g, Sugar: 10g, Vitamin A: 65IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 1mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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Recipe Rating




6 Comments

  1. 5 stars
    Just made these for my 20-month old son and he loved them! I love that they have clean ingredients yet are satisfying enough to be a nice treat!