these easy chocolate chip zucchini walnut oat bites come together quickly and make for an easy make-ahead meal or snack during the week!
- 2 cups rolled oats
- 1/3 cup chocolate chips (or raisins if you prefer)
- 3 tablespoons finely chopped walnut halves
- 1 teaspoon baking powder
- 2 tablespoons chia seeds
- 1 1/4 teaspoons ground cinnamon (more or less to your liking)
- 1/4 teaspoon salt
- 3 tablespoons packed brown sugar
- 1 1/4 cups milk
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup finely shredded zucchini that has had some of the excess moisture squeezed out (*see instructions)
Preheat oven to 375’F
Grease a mini muffin pan with cooking spray (you can also use a standard 12-cup muffin pan).
Shred a small zucchini onto cheese cloth or some paper towels and set aside.
Combine oats, baking powder, cinnamon, chia seeds, salt, brown sugar and walnuts in a medium mixing bowl. Set aside.
In a separate mixing bowl combine egg, vanilla and milk.
Add wet to dry mixture stirring to mix, then gently fold in shredded zucchini and chocolate chips (or raisins) and stir to combine well.
Using a small cookie scoop or tablespoon, drop into greased muffin pan (making sure to scoop up a little moisture that may have sunk to the bottom with each spoonful) filling to the rim of each cup.
Bake for 30 minutes until golden brown (because every oven is different, I recommend plunging a knife or cake tester into the center of the dish to test if it’s done, if it comes out clean or just a bit wet, it’s done).
Allow to cool completely before removing from the muffin pan or they may crumble.
Store in an air-tight container in the refrigerator for up to 5 days or freezer for up to 2 months.
Reheat in the microwave right before eating. If it seems dry upon reheating, you can add a drizzle of maple syrup after heating for extra moisture.
Keywords: oatmeal, zucchini, chocolate chip, walnuts, baking powder, milk, vanilla