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Chocolate Zucchini Protein Baked Oatmeal

Creamy high-protein dark chocolate and zucchini baked oatmeal.

Course Breakfast
Keyword chocolate zucchini protein baked oatmeal, healthy breakfast recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 servings
Author Taavi Moore

Ingredients

  • 1 medium ripe banana
  • 2 cup unsweetened, plain non-dairy milk
  • 2 tbsp creamy almond butter
  • 1 tbsp maple syrup (omit if protein powder is already sweet)
  • 1 tsp vanilla extract
  • 3 cups (270g) old-fashioned rolled oats
  • 2 scoops (~50g) chocolate protein powder
  • ⅓ cup (28g) dutch-processed cocoa powder
  • 1 tsp instant espresso powder
  • ½ tsp baking powder
  • ¼ tsp kosher salt
  • 1 cup shredded zucchini
  • ⅓ cup + ¼ cup dark chocolate chips, divided

Instructions

  1. Preheat the oven to 350°F. Grease an 8×8 baking pan.

  2. In a large mixing bowl, mash the banana with the back of a fork until smooth and minimal lumps remain. Add milk, almond butter, maple syrup, and vanilla and whisk until combined.

  3. Add oats, protein powder, cocoa powder, espresso powder, baking powder, and salt. Use a rubber spatula or wooden spoon to mix until combined. Fold in zucchini and ⅓ cup chocolate chips. Pour oatmeal into prepared baking pan. Sprinkle over remaining chocolate chips.

  4. Bake for 25-30 minutes until top is set and edges start to pull away from pan. You'll know when the oatmeal is done if it doesn't jiggle or seem wet. Let cool for 5 minutes before slicing. I like to enjoy this oatmeal with a drizzle of creamy almond butter.