Chocolate Zucchini Baked Oats With Cream Cheese Icing

These healthy Chocolate Zucchini Baked Oats for one taste like you’re eating a slice of chocolate cake for breakfast, but with healthy ingredients! So easy and delicious with the cream cheese frosting and perfect for zucchini season when you have an abundance of zucchini.

Do you remember when we all discovered the magic of adding zucchini to chocolatey baked goods? I sure recall how surprised I was to learn that chocolate has this magical ability to completely mask the presence of zucchini in zucchini bread, zucchini muffins, and also in zucchini baked oats! 

Apart from being a vitamin-packed, low-calorie veggie, zucchini also adds moisture to these healthy baked oats so this is a winning ingredient all around. I’m all about getting that serving of veggies first thing in the morning without having to cook something savory so recipes like my Carrot Cake Overnight Oats or my Banana Zucchini Bread are on constant rotation. Try them out! 

 

These choc-baked oats are gluten-free and can easily be turned vegan with a few simple swaps. The cream cheese frosting recipe uses no butter and is, therefore, a bit softer than conventional frostings. Make sure to pick a thick Greek yogurt to make it nice and creamy.

The recipe makes enough healthy baked oats for one but feel free to double or triple the amount to feed more people.  I could eat these high protein baked oats every day, and trust me if I didn’t have so many other delicious oatmeal breakfast recipes to pick from, I totally would.

INGREDIENTS NEEDED FOR MAKING CHOCOLATE ZUCCHINI BAKED OATS

You will need the following ingredients listed below to make this breakfast bake (the exact measurements, nutrition information and full recipe are in the printable recipe card below):

• certified gluten free oats – rolled or quick oats work here. Do not use steel cut oats as they make the zucchini bread oatmeal chewy.
• baking powder for that perfect rise
• cocoa powder for that indulgent chocolate taste and tempting color 
• pure maple syrup is added for sweetness
• I like using unsweetened vanilla almond milk here but any plant-based milk will work such as oat milk, cashew milk, or soy milk.
• shredded zucchini add moisture to the baked oats – use a box grater to grate them. If you want, squeeze out some moisture with a kitchen towel before adding the shreds to the batter.
• I like adding Chocolate Cupcake Protein Powder to this recipe to really make it taste like dessert. You can order it from PEScience. Use code BAILEY to save $$ at checkout.
• egg helps the baked oats rise and lends them that perfect cakey texture. You can try using a flax egg however it will not rise as high and be as fluffy.
• dairy-free chocolate chips or dark chocolate chips for added richness.
• my no butter cream cheese frosting is made by combining high protein plain Greek yogurt, cream cheese and icing sugar. So simple.
• optional – peanut butter, almond butter, cashew butter, sea salt, chia seeds, ripe banana, brown sugar, hemp hearts, pumpkin seeds, etc.

HOW TO MAKE

1. Blend your oats on high to create a fine flour. Then add all remaining dry ingredients and wet ingredients and blend till combined. 
2. Pour into a greased oven safe baking dish and bake at 350F for 20-25 minutes. 
3. While that’s baking, make the frosting by combining together the greek yogurt, cream cheese and powdered sugar in a small bowl. 
4. Remove oats from oven and top with “frosting”. Enjoy your delicious baked oatmeal! 

QUICK OATS VS ROLLED OATS

The oats in this recipe are blended before they are mixed with the other ingredients so both quick oats and rolled oats will work. However, quick oats will blend a bit more quickly than rolled oats due to their already fine texture. 

CAN I MAKE THESE BAKED OATS VEGAN?

You can substitute full-fat coconut yogurt and dairy-free cream cheese to make this frosting dairy free and you can try and substitute the egg with flax eggs. Also, make sure to opt for a plant-based protein powder and vegan white chocolate chips. 

WHY ADD ZUCCHINI TO THIS CHOCOLATE ZUCCHINI BREAD?

Zucchini adds moisture, nutrients, and a subtle vegetable flavor to baked oats without being overly noticeable. It’s a great way to sneak in some extra veggies and boost the nutritional value of your breakfast.

CAN I TASTE THE ZUCCHINI?

In most zucchini recipes, you won’t be able to taste the zucchini significantly. It adds moisture and nutritional value without overwhelming the flavor. The chocolate and other flavorings usually mask the vegetable taste.

​CAN I USE OTHER TYPES OF OATS?

You can typically use rolled oats or old-fashioned oats for this recipe. Quick oats might work too, but steel-cut oats may not soften enough during the baking process.

HOW DO I STORE LEFTOVERS?

Allow the zucchini oatmeal recipe to cool, then store them in an airtight container in the refrigerator for up to a few days. You can reheat them in the microwave or oven when ready to eat.

HOW MUCH PROTEIN IS IN THESE BAKED OATS?

This serving of baked oats has 36 g of protein thanks to the powerful combination of oats, egg, yogurt, and added protein powder. It will keep you full and satisfied until lunchtime. Yay!

MORE BAKED OATMEAL RECIPES

• Tiktok Baked Oats (Birthday Cake)
• Biscoff Baked Oats
• Lemon Poppy Seed Baked Oats
• Gluten Free High Protein Carrot Cake Baked Oats
• Protein Cookies And Milk Baked Oats

IF YOU TRIED THIS OATS RECIPE PLEASE LEAVE IT A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails