Name: Chocolate Zucchini Baked Oats
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1/2 cup certified gluten free oats; 1/2 tsp baking powder; 1/3 cup almond milk; 2 tbsp maple syrup; 1/4 cup shredded zucchini; 1.5 tbsp cocoa powder; 1 scoop PEScience Chocolate Cupcake protein powder, can use code BAILEY at checkout for $$ off all their products; 1 egg; 1/4 cup greek yogurt; 2 tbsp cream cheese; 1 tbsp powdered sugar

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These healthy Chocolate Zucchini Baked Oats for one taste like you’re eating a slice of chocolate cake for breakfast! So easy and delicious with that cream cheese frosting and wonderfully filling and satisfying thanks to added protein powder!

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 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.

Table of Contents

INGREDIENTS NEEDED FOR MAKING CHOCOLATE ZUCCHINI BAKED OATS

gluten-free oats – rolled or quick oats work here
baking powder for that perfect rise
cocoa powder for that indulgent chocolate taste and tempting color
maple syrup is added for sweetness
I like using almond milk here but any plant-based milk will work
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
my no butter cream cheese frosting is made by combining high protein Greek yogurt, cream cheese and icing sugar. So simple.

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.

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!

Yield: 1