Chocolate Protein Baked Oats (with zucchini!)

Chocolate protein baked oats are loaded with oats, zucchini, chocolate and egg whites. They make the best easy breakfast and last all week long. Grab your oats and let's get to baking!

Prep Time10

Cook Time30

Course: Breakfast

Cuisine: American

Keyword: Chocolate baked oats, Chocolate protein baked oats, Zucchini oatmeal

Servings:

Calories: 173kcal

Ingredients

Dry Ingredients

2 cups rolled oats or gluten free oats
⅓ cup cocoa powder
¼ cup flaxseed meal
1 tbsp chia seeds
2 tsp baking powder
¼ tsp salt

Wet Ingredients

1 egg
2 small/medium zucchini shredded. about 1 ½ cup shredded
½ cup liquid egg whites
½ cup milk or almond milk or dairy free milk of choice
¼ cup pure maple syrup
¼ cup chocolate chips

Instructions

Preheat your oven to 350 degrees. Grease a 9x9, 8x8 or 9x13 baking dish (for thicker results us a 9x9 or 8x8 pan)
Whisk together the wet ingredients in a large bowl: egg, zucchini, egg whites, milk and maple syrup. Whisk until combined.
Add in the dry ingredients: add in the oats, cocoa powder, flax seed meal, chia seeds, baking powder and salt into the bowl with the wet ingredients. Fold until combined and then add in the chocolate chips.
Pour the batter into your prepared pan. A 9x9 pan works best but you can also use 9x13 or 8x8, you will just have to adjust your baking times.
For a 9x9 pan for bake for 30 minutes, for a 9x13 pan for 23-25 minutes, for an 8x8 pan bake for 35 minutes.
Slice and enjoy!

Notes

*Store the baked oats in an airtight container in the fridge for up to a week.

Nutrition