Chocolate Zucchini Baked Steel Cut Oats
I have a serious love for baked oats. It’s a year-round staple around my house and I love to add a dozen different combinations depending on the season. This chocolate zucchini version is perfect for right now when we are just barely bridging the gap between summer and fall.
My lone zucchini plant is pumping out vegetables on the daily and if I don’t go pick them just about every single day they somehow end up as big as my arm. There’s only so much zucchini bread I can make before we’re all ready for something new (although that’s a great recipe if you need one. By the way, the chocolate and walnuts can absolutely be skipped if you’re more of a purist when it comes to nuts in baked goods. Don’t let the recipe scare you away).
Today is the second full-day of school. All three kids are back in public school although all three started brand new schools this year because of boundary changes and (gulp) starting junior high. We’re definitely working out a few kinks in the system. Honestly, it wasn’t the easiest morning and I’ve spent half the day ruminating (as a mother does). But, overall the kids seem happy and I’m ready to settle into a rhythm. Yesterday I wandered the house a little aimlessly, today I went to Barre3, made a really good coffee, played around with a pumpkin cookie recipe and did laundry. And now I’m here, typing away, trying to brush the cobwebs out of my brain, as the puppy snores at my feet.
Anyway, back to the point. Steel-cut baked oats are my favorite. I buy the Bob’s Red Mill Quick-Cooking Steel Cut Oats in a giant bag at Costco. You could also use regular oats, you would just adjust the cooking time a bit. I make this recipe the old fashioned way in the oven but I’m SURE you could use your instant pot too.
Chocolate Zucchini Baked Steel Cut Oats
1 1/2 cups quick-cooking steel cut oats
1 tablespoon chia seeds
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
2 tablespoons pure maple syrup
1/2 cup almond butter
2 1/2 cups almond milk (or milk of choice)
1 cup shredded zucchini (squeezed of extra moisture)
1 teaspoon vanilla extract
1 egg, beaten
1/3 cup bittersweet chocolate chips
Lightly spray a 9x9 baking dish with cooking spray, se aside. Preheat oven to 350 degrees.
In a bowl combine the steel cut oats, baking powder, chia seeds, salt and cinnamon. Give a quick stir before pouring into the 9x9 pan and spreading evenly.
In the same bowl combine the maple syrup, almond butter, almond milk, zucchini, vanilla and egg. Use a fork or a whisk to combine. Pour over the pats and gently stir together. Sprinkle chocolate chips over the oat mixture. Bake on the middle rack of the oven for about 45 minutes or until the oats are cooked through and chewy (without being tough or crunchy). Remove from the oven and allow to cool at least 10 minutes.
Serves 6.