Chocolate Zucchini Baked Oatmeal


Baked oatmeal is my new breakfast addiction. I mean, I cannot stop experimenting with new flavour combinations! Ask Vicki, each week she looks forward to a new oatmeal bake that we sit and madly devour after our shoot. Seriously people, if you love oatmeal as much as I do (you have it basically every single day) you need to try this. Baked oatmeal will change your mornings!! I love this recipe because you wouldn’t even know there’s veggies in your breakfast. Bring on the fibre!



  • 1 1/2 c gluten-free oats
  • 1 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1 1/4 c almond milk
  • 1/4 c coconut oil, melted
  • 3 tbsp maple syrup
  • 1 tsp vanilla
  • 1 c zucchini, shredded (1 small zucchini)


  1. Preheat oven at 350
  2. Line a 9X5 inch loaf pan with parchment paper
  3. In a large mixing bowl combine the oats, cocoa powder, baking powder, cinnamon, and zucchini
  4. Spread evenly into the loaf pan
  5. Using the same mixing bowl combine the wet ingredients; almond milk, coconut oil, maple syrup, and vanilla. Pour into the loaf pan on top of the oat mixture
  6. Bake for 30 minutes or until the liquid has been absorbed
  7. Top with nuts, almond butter, or coconut cream




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