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    Hummusapien » Recipes » Breakfast » Chocolate Chip Zucchini Oatmeal Bake

    ★★★★★ from 15 reviews

    Chocolate Chip Zucchini Oatmeal Bake

    Published Aug 18, 2022 · Modified Sep 19, 2022 · by Alexis Joseph · 28 Comments

    Jump to Recipe

    Naturally-sweetened Chocolate Chip Zucchini Oatmeal Bake! Packed with zucchini and peanut butter, it's the perfect healthy breakfast.

    fork with bite out of oatmeal

    I know fall is just around the corner. Like, I can smell it. September is upon us, yes, but guess what? Zucchini is still here to party and we're going to ride the wave as long as our little hearts can.

    We've nailed the chocolate pb zucchini smoothie and healthy zucchini muffins, but today's spiced dream of a zucchini oatmeal recipe is worthy of its on spot in the breakfast archives. She's gonna be a classic, I can feel it in my bones!

    • How to make zucchini oatmeal
    • Key ingredients and substitutions
    • Which oats are best?
    • How to serve
    • Storage tips
    • Can you freeze baked oatmeal?
    • More favorite oatmeal recipes
    white pan of baked oatmeal with chocolate chips

    How to make zucchini oatmeal

    This is perfect for back to school breakfast because you can grab it and go!

    1. Grate zucchini and set aside. Mash banana in a mixing bowl.
    2. Whisk in milk, peanut butter, egg, and vanilla.
    3. Add oats, baking powder, cinnamon and salt. Toss in a handful of chocolate chips.
    4. Pour mixture into a greased baking dish and bake for 40 minutes.
    5. Cool, slice, devour!

    Key ingredients and substitutions

    This recipe is naturally sweetened with ripe bananas for a no added sugar treat, but I love it with chocolate chips, duh. You can lean into the spices and even add a pinch of nutmeg if you're feeling fall right this very moment.

    • Old fashioned oats: There's nothing better than whole grain rolled oats to kick off your morning with a shebang. To make this gluten free, simply use certified gluten free oats.
    • Zucchini: Or yellow summer squash. Who could deny a serving of veggies with breakfast? No need to peel or squeeze out the water with 15 paper towels, yay! We're depending on that liquid.
    • Banana: For natural sweetness and moisture. The riper, the better. You can substitute applesauce but it will be less sweet.
    • Peanut butter: Natural peanut butter adds fabulous flavor to this bake. I prefer the drippy kind that's salted. Any nut butter would work here, or tahini for a nut-free version.
    • Milk: Milk adds some moisture and fluff. I used unsweetened vanilla almond milk since I always have it on hand, but any milk you fancy is great here, like dairy or oat milk.
    • Egg: To help bind the oatmeal. You can also use a flax egg to make this recipe vegan.
    • Vanilla extract + cinnamon: Flavor on flavor.
    • Salt: Never underestimate the power of salt to bring out flavors. Fine sea salt or kosher salt are fine. Be sure to double it if your nut butter is unsalted.
    • Chocolate Chips: I just can't not add chocolate! It balances out the flavors so well. I also like walnuts for toasty flavor, crunch and some heart healthy fats. Yes, ma'am.
    bowl of oatmeal ingredients

    Which oats are best?

    Old fashioned (rolled) all the way! Steel cut take way longer to cook and instant would be too quick. Right in the middle is what we want.

    How to serve

    • add a dollop of peanut or almond butter for extra healthy fats
    • serve alongside scrambled eggs for a protein boost
    • enjoy as is on-the-go with a hot cup of coffee!

    Storage tips

    Store leftovers in an air-tight container in the refrigerator for up to 5 days.

    I like to slice it into six or nine pieces for a hearty breakfast portion; but if you want more of a snack, you can slice it into 12 pieces.

    baked oatmeal sliced

    Can you freeze baked oatmeal?

    Yes! This is a stellar make-ahead, freezer-friendly breakfast. So great for new moms! Once cool, place the pan in the freezer, covered, for up to 3 months. You can defrost overnight and then reheat in the microwave.

    You can also freeze individual servings in freezer-baggies for easy portioning.

    More favorite oatmeal recipes

    • Pumpkin Baked Oatmeal
    • Zucchini Banana Oatmeal Cups
    • Blueberry Banana Baked Oatmeal
    • Carrot Cake Baked Oatmeal
    • Cherry Almond Baked Oatmeal Cups

    Breakfasting with the best of em'!

    Print
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    white pan of baked oatmeal with chocolate chips

    Zucchini Oatmeal Bake Recipe

    ★★★★★ 4.9 from 15 reviews
    • Author: Alexis Joseph
    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Total Time: 55 minutes
    • Yield: 6-9 pieces 1x
    • Category: Breakfast
    • Method: Oven
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    Naturally-sweetened Chocolate Chip Zucchini Oatmeal Bake! Packed with zucchini and peanut butter, it's the perfect healthy breakfast.


    Ingredients

    Units Scale
    • 2 very overripe bananas
    • 2 cups grated zucchini or summer squash (from 1 medium zucchini)
    • ¼ cup milk (I used unsweetened vanilla almond)
    • ⅓ cup salted peanut butter (or almond butter)
    • 1 large egg
    • 1 tsp vanilla extract
    • 2 cups old fashioned oats
    • 2 tsp baking powder
    • 1 tsp cinnamon
    • ¼ tsp fine sea salt (use ½ tsp if nut butter is unsalted)
    • ⅓ cup chocolate chips (or walnuts)

    Instructions

    1. Preheat oven to 350F. Grease an 8x8inch baking dish with cooking spray.
    2. Place banana in a large mixing bowl and mash with a fork. Measure out zucchini (no need to peel or squeeze out water) and add to bowl along with milk, peanut butter, egg, and vanilla. Whisk until smooth.
    3. Add oats, baking powder, cinnamon, and salt. Whisk to combine. Fold in chocolate chips.
    4. Pour batter into baking dish and smooth over the top with a spatula. Bake for 40 minutes, or until set. Cool for at least 20 minutes before slicing into 6 or 9 bars. Store leftovers in an air-tight container in the refrigerator or freeze slices in parchment paper and reheat before eating.

    Notes

    VEGAN: Sub a flax egg (1 tbsp ground flax mixed with 3 tbsp water).

    Keywords: zucchini oatmeal

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    Photos by The Nutritious Kitchen.

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Tracy says

      September 14, 2022 at 3:00 pm

      Delicious! These are a staple in my house. They are the perfect on the go breakfast food.

      ★★★★★

      Reply
      • Alexis Joseph says

        September 14, 2022 at 3:24 pm

        SO glad you love this one, Tracy! Thanks a ton for reviewing 🙂

        Reply
    2. Dylan says

      September 02, 2022 at 1:36 pm

      Looove these as a quick breakfast or snack 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        September 06, 2022 at 7:17 pm

        Me too! Thanks, Dylan!

        Reply
    3. Kelly says

      August 18, 2022 at 6:01 pm

      These are amazing!! I love how easy they are and so nutritious

      ★★★★★

      Reply
    4. Isaac Duran says

      July 14, 2022 at 3:34 pm

      This was the ideal dish for my glut of zucchini! The dish is simple to prepare and delicious. The most difficult aspect is waiting for it to cool once it comes out of the oven!

      ★★★★★

      Reply
      • Alexis Joseph says

        July 18, 2022 at 5:22 pm

        AMEN! Thanks, Isaac!

        Reply
    5. Meredith says

      January 06, 2022 at 12:53 am

      My husband and I make this almost weekly to eat for breakfast! I love that it is a one bowl recipe, it’s super easy, delicious, and filling. My husband doesn’t often ask to make the same thing over and over again, but he does for this!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 06, 2022 at 6:38 pm

        You made my day with this review, thanks a ton Meredith! I'm thrilled it's hubby approved 🙂

        Reply
    6. Michele says

      September 26, 2021 at 8:08 pm

      This recipe is a winner because it is delicious and a crowd pleaser! I make it for my 13 month old, my husband and I, are my parents and everyone is obsessed.

      Reply
    7. Taylor says

      September 22, 2021 at 7:54 pm

      So easy to make and totally delicious! My husband was skeptical at first, but ended up loving it!

      ★★★★★

      Reply
      • Alexis says

        September 23, 2021 at 11:35 am

        Yayyy thank you tons, Taylor!

        Reply
    8. Ace Starlit says

      September 14, 2021 at 10:26 am

      I loved this recipe . I am impressed this chocolate chip. Keep posting and reading.

      Reply
    9. Torch says

      September 03, 2021 at 3:36 pm

      I love this recipe! So easy and delicious! It’s a great after dinner snack 😀

      ★★★★★

      Reply
      • Alexis says

        September 06, 2021 at 5:56 pm

        Thanks a ton, Torch!

        Reply
    10. Valerie says

      September 01, 2021 at 12:23 am

      These are incredible!!! So easy to come together and have literally had them for breakfast (warmed with some almond butter and maple syrup!), for snacks, and even dessert (with Nadamoo 🤣)! Such a winner for every occasion 🥰

      ★★★★★

      Reply
      • Alexis says

        September 02, 2021 at 1:07 am

        YESSSS youdda best, Valerie!! Nadamoo is soooo good.

        Reply
    11. Dietitian Jess says

      August 31, 2021 at 3:30 pm

      Really enjoyed this as a way to use up some massive garden zucchini and fit in some veggies at breakfast! I added more peanut butter and chocolate chips for serving (and used applesauce instead of bananas!)

      ★★★★

      Reply
      • Alexis says

        August 31, 2021 at 3:38 pm

        Yayyy thank you so much, Jess! So glad it was a winner for ya with the applesauce. Let me know what I can do to make it 5 stars!

        Reply
      • Bianca B says

        September 01, 2021 at 12:53 am

        This was the perfect recipe for my abundance of zucchini! The recipe is so easy to make and tastes great. The hardest part is letting it cool when it comes out of the oven!

        ★★★★★

        Reply
        • Alexis says

          September 02, 2021 at 1:05 am

          Hhahaa I agree, thanks so much Bianca!

          Reply
    12. Emily says

      August 28, 2021 at 2:51 pm

      This recipe was SO GOOD. Left out the walnuts for my 16 month old twins, but want to make another batch for me with them. Will be adding this to my regular breakfast rotation!

      ★★★★★

      Reply
      • Alexis says

        August 31, 2021 at 3:41 pm

        So perfect, and thrilled the twins loved it. Thanks, Emily!

        Reply
    13. Kara McMickle says

      August 26, 2021 at 1:26 pm

      This is incredible! Even my two year old loves it

      ★★★★★

      Reply
    14. Dianne Poore says

      August 25, 2021 at 10:39 pm

      I'll be using summer squash, as I don't care for zucchini, and the garden has overproduced again.

      ★★★★★

      Reply
    15. Stephanie Perruzza says

      August 25, 2021 at 7:15 pm

      Such a delicious and fun recipe!! It can be easily adapted for kids (which is what I did by removing the. hopped walnuts!). Highly recommend!!

      ★★★★★

      Reply
    16. Dylan says

      August 24, 2021 at 1:23 pm

      So good! Perfect for an easy breakfast or afternoon snack!

      ★★★★★

      Reply
      • Alexis says

        August 24, 2021 at 7:18 pm

        Yayyy thank you so much, Dylan!

        Reply

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