This easy and chocolately double chocolate zucchini baked oatmeal makes perfect on-the-go breakfasts for stress free mornings all summer long. Gluten free and high in protein.
And Memorial day for my American readers. The Canadian long weekend is over which means everyone is back to normal and I’m back to a regular work schedule. I actually really love getting back to work after a little break. I mean, I suppose I didn’t completely break since I posted on Sunday, but all the work for that was done a few days prior. All I had to do was write it up and hit publish. So it wasn’t really work.
It’s only been this past year that I’ve been able to truly embrace being off and actually relax/rest without feeling like I should be doing a million and one things. Mark always tried to make me relax on my days not at the bakery but I was never very good at it. I had to fill my day with cleaning, running over to the bakery to clean and prep things for the following day, cook a ton, run some errands, etc. I was only good at relaxing at night after a nice sized glass of red.
I’m pretty sure it was the insomnia that I’ve been blessed with this year that has forced me to both understand and appreciate down time. I now loooooove chilling out on a comfortable chair/couch/the grass/in the sun so either just close my eyes and soak up the sun, sit and binge watch Netflix or to just lay around listening to podcasts/audiobooks. So this weekend at the lake that was literally nothing but laying around in the grass outside looking over the water, laying on couches watching random tv and hanging out with family.
So I hope that’s what all my American readers are doing today. Chilling out with family/friends, relaxing completely and enjoying good food.
We had this double chocolate zucchini baked oatmeal along with a banana bread baked oatmeal and the pumpkin baked oatmeal I’ve been testing for the fall for breakfasts all weekend. Yes, I’ve developed a milk obsession with baked oatmeal but it’s just soooo gooooood. I love the texture so much more than cooked oatmeal and having it already made in the fridge ready to eat is excellent in the morning.
I love just rolling out of bed, getting things done that need doing first thing in the morning and just going in to the fridge, grabbing a hunk of this double chocolate zucchini baked oatmeal and sitting down to eat. No thinking about it, no extra work, just grab, sit and eat. Or grab and go out the door if you don’t have time to sit and enjoy. Baked oatmeal is very travel friendly.
I still can’t believe I used to hate breakfast. I’m suuuuch a breakfast person now. In case you hadn’t noticed lately.
So this double chocolate zucchini baked oatmeal uses a little more added sugar than my strawberries and coconut cream baked oatmeal and all of the other ones I’ve been making lately because of the zucchini and cocoa powder. We’re still using unrefined sugars so it is very much breakfast friendly (although I think anything for any meal is appropriate as long as it’s what you want) but it just needed a little extra. Trust me.
Depending on how hungry I am, I eat a hunk with a couple of scrambled eggs (with TJs everything bagel seasoning OMGOSH) and/or a bit of fruit or just fruit and a square of oatmeal. OR just oatmeal. Every morning is different. If you’re on the go and you can’t scramble some eggs, a good handful of roasted almonds are also excellent.
Whatever you do, ENJOY!
Also, if you want more of the baked oatmeal recipes I’ve been whipping up and devouring just in my normal, everyday nonblog food life, lemme know! I’m happy to share them all. They’re pretty great.
- 2½ C rolled oats
- 1 C plain greek yogurt or skyr
- 2 large eggs
- 1 C milk of choice
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp salt
- 6 TBSP cocoa powder (I love Rodelle)
- ¼ C honey
- ¼ C unrefined cane sugar or coconut sugar
- 1 tsp baking powder
- 1½ C shredded zucchini
- chocolate chips, optional
- Preheat oven to 375F
- grease an 8x8inch baking dish and set aside.
- In a large bowl, combine all the ingredients except oats, zucchini and chocolate chips.
- Whisk together until thoroughly combined.
- Add zucchini and stir until evenly distributed.
- Add oats and stir until completely combined.
- Pour in to baking dish, top with chocolate chips if you want (you do want) and bake on the center rack for 30-40 minutes or until it feels set in the center. Allow to cool in the dish then cut it up and store in the fridge covered for 5-7 days.
- I like to eat mine cold but you can eat them warm, obviously. Serve with a scoop of nut butter/eggs/nuts/fruit
More breakfast deliciousness…