We’ve been growing a bunch of zucchini in the garden this summer. Zucchini bread!!!
I always like to eat baked oatmeal for breakfast because it’s convenient and easy to meal prep ahead of time. I woudn’t bother to eat a healthy(ish) breakfast if it wasn’t already prepped and waiting in the fridge every morning.
You can reheat baked oatmeal but I usually don’t, because I don’t prefer to put a tremendous amount of effort into my breakfast each morning. It’s fine cold, straight from the fridge. This is a simple recipe and you don’t need to be too precise with it.
I tried those Lily’s no-sugar-added baking chips and they were fine, but I didn’t love them. Feel free to use real chocolate chips with real sugar, but of course it will change the calorie count.
Zucchini Chocolate Chip Baked Oatmeal
Ingredients
- 1 zucchini (shredded)
- 1 egg
- ¼ cup liquid egg whites
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 tsp baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 cups old fashioned rolled oats
- 2 cups milk of your choice
- 4 ounces chocolate chips (no-sugar-added)
Instructions
- Preheat the oven to 375 °F. Spray a 9×13-inch casserole dish with nonstick spray.
- Grate the zucchini. I like to use the food processor for this because I'm especially injury-prone, but a regular cheese grater also works fine.
- Whisk in the egg and egg white until fully beaten
- Stir in the sugar, vanilla extract, baking powder, cinnamon and salt
- Stir in the milk
- Stir in the rolled oats
- Stir in the chocolate chips
- Put it in the oven and bake for about 45 minutes
