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chocolate chip zucchini walnut baked oatmeal

Prep Time5 mins
Cook Time30 mins
Resting time15 mins
Total Time35 mins
Course: Breakfast
Servings: 8 2x2" squares
Author: Cait

Ingredients

  • 2 cups rolled oats
  • 1/3 cup chocolate chips (or raisins if you prefer)
  • 1/2 cup walnuts roughly chopped
  • 1 teaspoon baking powder
  • 2 tablespoons chia seeds
  • 1.5 teaspoons ground cinnamon (more or less to your liking)
  • 1/2 teaspoon salt
  • 1/4 cup packed brown sugar
  • 1 1/2 cups of plain unsweetened soymilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup finely shredded zucchini that has had the excess moisture squeezed out

Instructions

  • Preheat oven to 375’F
  • Grease an 8×8 baking dish (you can use smaller or larger but cooking times will vary. For a smaller pan, you will have to bake longer to ensure it’s fully cooked in the center).
  • Shred a small zucchini into a cheese cloth (a bunch of paper towels will work as well) and squeeze out excess moisture, then set aside
  • Combine oats, raisins, walnuts, baking powder, cinnamon, chia seeds and salt in a medium mixing bowl
  • Combine brown sugar, milk, egg and vanilla in a separate mixing bowl
  • Add wet to dry mixture, folding gently to combine. Let sit for 2 minutes to allow chia seeds to soak up some of the moisture
  • Gently fold in shredded zucchini and chocolate chips
  • Pour into greased baking dish using a spatula to spread the mixture evenly throughout the dish
  • 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 slicing. You don’t HAVE to wait, but note that the squares may fall apart a bit if you’re scooping it out of the dish right when it comes from the oven.

Notes

store in an air-tight container in the refrigerator for up to 5 days.
reheat individual portions in the microwave right before eating. if it seems dry upon reheating, you can reduce the brown sugar in the recipe to 3 tablespoons and add a drizzle of maple syrup after heating for extra moisture.