Packed with wholesome, nourishing ingredients, satisfying and so delicious, these Zucchini Chocolate Chip Baked Oatmeal Cups are a perfect make-ahead breakfast or snack. Super easy to make! Gluten-free, Nut-Free, Egg-Free and Dairy-Free optional.
Zucchini Chocolate Chip Baked Oatmeal Cups
Easy, Nourishing, Satisfying and Delicious!
So excited for you to try these Zucchini Chocolate Chip Baked Oatmeal Cups!
They’re packed with wholesome nourishing ingredients, super satisfying and so delicious! A perfect make-ahead breakfast or snack!
Plus they are gluten-free, egg-free, nut-free, dairy-free optional.
A little background…
Baked oatmeal has been a trend for a while now and while it sounded good, I wasn’t sure my family would love it, so I never tried it.
Then I was introduced to Ilana of Stylish Spoonwho sells her oatmeal cups at our local farmers market and I loved them! The idea of making them in individual portions and freezing them appealed to me instantly! If you’ve followed me a while, you know I love having a freezer full of snacks and treats!
So after months of enjoying the Stylish Spoon oatmeal cups, I decided I wanted to try making some myself.
And as it happens to be zucchini season and I can’t get enough zucchini, it seemed like an obvious flavor choice! Add in some chips, because zucchini + chocolate chips is such a great combo and these Zucchini Chocolate Chip Oatmeal Cups came to life!
So let’s make them!
They are super EASY to make!
Before I get to the ingredients…
I have a cooking video on this page, and as with all our recipes, there is a printable recipe with exact measurements at the bottom of this page.
All you need is 12 ingredients:
ground flaxseed meal
milk or dairy-free milk of choice
mini chocolate chips
They come together quickly.
Start by shredding your zucchini and letting it sit and drain water, while you gather the rest of your ingredients.
I just use a simple box shredder.
Next make your flax egg, which is just flaxseed meal mixed with water.
Then all you do is mix the wet ingredients together in a large bowl.
Then add in the dry ingredients.
Then mix in the zucchini and chocolate chips.
Spoon evenly into muffin tins, top with extra chocolate chips and bake!
Your home will smell amazing while they bake for 30 minutes!
Let sit in the muffin tins for 5-10 minutes to continue cooking/ setting, then let cool on a drying rack if you plan to store them in the refrigerator or freezer.
The texture will be as expected, like a baked oatmeal — super soft when it comes out of the oven but as they cool, they hold together beautifully!
Great flavor and super satisfying, they’ve been a huge hit with all my taste testers and hope you love them too!
They store well in the refrigerator for several days and the freezer for longer.
And you can enjoy them room temperature or heat up in the microwave for 15-30 seconds.
Packed with wholesome, nourishing ingredients, satisfying and so delicious, these Zucchini Chocolate Chip Baked Oatmeal Cups are a perfect make-ahead breakfast or snack. Super easy to make! Store well in the refrigerator for several days or the freezer for 3 months. Enjoy at room temperature or warm in the microwave for 15-30 seconds.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...