This super easy Chocolate Chip Zucchini Baked Oatmeal recipe is the perfect summer breakfast or healthy dessert! Loaded with hidden veggies and gooey chocolate chips and made in one bowl in under an hour. Easily adaptable for vegan, dairy free and gluten free diets.

I am so excited to finally be sharing this recipe! It’s one of those that I make on repeat all summer long. I love oatmeal as a a breakfast food, but this Chocolate Chip Zucchini Baked Oatmeal is actually one of my favorite healthy desserts. It’s warm, gooey and perfectly sweet from the maple syrup. The edges get all golden brown and caramelized in the oven, served with a scoop of vanilla ice cream and some flaky sea salt—SO GOOD.

And I promise you can’t taste the zucchini! It kind of just melts away leaving the oatmeal moist and delicious. Baked oatmeal also reheats wonderfully and could not be easier to make. I like to make a batch at the beginning of the week for a quick and filling evening treat every night!

Ingredients in this Zucchini Baked Oatmeal recipe

• Zucchini: finely grated using a box grater, no need to peel!
• Rolled oats: use gluten free if needed
• Olive oil: I like how the olive oil flavor pairs with the chocolate, but feel free to use another neutral oil or melted butter if you prefer
• Maple syrup: for a lil sweetness. Feel free to use a tablespoon or two less if you prefer something less sweet
• Milk: I used soy milk to keep this recipe dairy free, but you can use any milk you have on hand!
• Banana: helps bind the oatmeal so it’s more pudding-like. Also adds a bit of natural sweetness so the riper the better!
• Baking soda: makes the oatmeal lighter and helps with browning
• Apple cider vinegar: activates the baking soda and enhances the other flavors
• Vanilla extract & cinnamon: just a little of each adds so much flavor!
• Chocolate chips: I used non-dairy semi-sweet chocolate chips, but you can also use regular milk chocolate or dark chocolate chips.

How to make Chocolate Chip Zucchini Baked Oatmeal

Alright this section is going to be super short because this Zucchini Baked Oatmeal Recipe is so quick and easy! All you do is mix all the ingredients together, I like to start with the wet and end with the dry. Dump that mixture into a baking dish, sprinkle over some more chocolate chips and send her in the oven to bake for about 35 minutes.

You’ll know the baked oatmeal is ready when the edges are bubbling and caramelized. The center should be just set—a little jiggle is okay. If you prefer your oats to be more pudding-like, I recommend baking for a lesser amount of time. Bake for a bit longer if you want to be able to slice the oats and serve them like a cake.

For serving, my personal preference is right out of the oven. Maybe wait a few minutes for the oats to cool off and set, but the warm gooeyness is pretty hard to beat. Add a pinch of flaky sea, maybe another drizzle of maple syrup and dig in.

Here are a few other serving ideas:

• Yogurt
• Vanilla ice cream
• More milk of choice
• Sliced banana, strawberries and/or blueberries
• Any nut or seed butter

Storing and reheating

Once cooled, the baked oatmeal will keep for about 5 days in the fridge in an air-tight container. To reheat, I usually place a portion in the microwave with a little soy milk to prevent the oats from drying out.

More recipes to try

• Pumpkin Baked Oatmeal
• Double Chocolate Olive Oil Zucchini Muffins
• Zucchini Bread Pancakes
• Chocolate Zucchini Snack Cake
• Whole Wheat Blueberry Buckle

Made this recipe? Tag @wandering_chickpea on Instagram and follow along on Pinterest for more delicious recipes!