Baked Zucchini Bread Oatmeal and Baked Chocolate Zucchini Bread Oatmeal

It's been a while since I was experimenting with new oatmeal flavors so I thought I better get back at it.

Baked oatmeal is a fantabulous way to eat oatmeal. It's not at all mushy like the stove top version can be. This version just happens to taste like zucchini bread. Moist, chewy, streusel topped zucchini bread. Then I went ahead and made a chocolate version because..... well..... chocolate.

D'uh.

I'm not sure which one is my favorite. They are both soooooooo yummy.

Even better -- they only take about 5 minutes to whip up and then 30 minutes to bake. 

Warm, delicious, hearty, even a little bit healthy -- what more could you ask for in a breakfast?

First up.... Baked Zucchini Bread Oatmeal.

Baked Zucchini Bread Oatmeal

Ingredients

1/3 cup large flake oats

1/2 tsp cinnamon

1/4 tsp baking powder

2 pkg Stevia

2 pecan halves, finely diced

1/3 cup zucchini, shredded

1/3 cup 1% milk

1 tsp vanilla

Topping

1 tsp butter

1 pecan half, finely diced

1/2 tsp brown sugar

Directions

Preheat over to 350. Lightly spray a ramekin or single serving oven safe dish with cooking spray. Set aside.

In a small bowl, stir together oats, cinnamon, baking powder, Stevia, pecans, and zucchini. In a separate small bowl, stir together the milk, and vanilla. 

Stir the wet ingredients into the dry ingredients until well mixed. Scrape into prepared ramekin.

Prepare topping - stir together the butter, pecan, and brown sugar. Crumble on top of the oatmeal into the ramekin.

Bake at 350 for 20 - 30 minutes, until top is golden brown and toothpick inserted near center comes out clean.

And now.... on to the chocolate version.

Baked Chocolate Zucchini Bread Oatmeal

Ingredients

1/3 cup large flake oats

pinch cinnamon

1/4 tsp baking powder

2 pkg Stevia

2 pecan halves, finely diced

1/2 Tbsp baking cocoa

1/2 Tbsp mini chocolate chips

1/3 cup zucchini, shredded

1/3 cup 1% milk

1 tsp vanilla

1 Tbsp coffee, prepared

Topping

1 tsp butter

1 pecan half, finely diced

1/2 tsp brown sugar

Directions

Preheat oven to 350. Lightly spray a ramekin or single serving oven safe dish with cooking spray. Set aside. 

In a small bowl, combine the oats, cinnamon, baking powder, Stevia, pecans, cocoa, mini chocolate chips, and zucchini. In a separate small bowl, stir together the milk, vanilla, and coffee.

Stir the wet ingredients into the dry ingredients until well combined. Scrape into prepared ramekin.

Prepare topping - stir together the butter, pecan, and brown sugar. Crumble on top of the oatmeal into the ramekin.

Bake at 350 for 20 - 30 minutes, until top is golden brown and toothpick inserted near center comes out clean. 

Now you can have zucchini bread for breakfast. And it's even a little bit healthy. 

The regular version is 238 calories, 30 carbs, 10 fat, 7 protein, 4 fibre.

The chocolate version is 283 calories, 37 carbs, 12 fat, 8 protein, 6 fibre.  

Can't decide which one to try? 

Make both. 

No.

Really.

Make both.

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