Try our recipe for a healthy and easy DOUBLE CHOCOLATE ZUCCHINI & BANANA BAKED OATMEAL. It's a comforting and healthy make-ahead breakfast option for busy weeks and is great for a crowd! It's easy to make, gluten and dairy free, vegan and naturally sweetened with bananas (no added sugar!). Serve with nut butter of choice or tahini dressing for some healthy fats. Enjoy!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Difficulty: 2/10
INGREDIENTS
3 large ripe bananas, mashed
2 cups grated zucchini (2 small zucchinis)
2 flax eggs (2 tbsp milled flaxseed + 6 tbsp water)
2 tbsp vegetable oil
2 cups milk (use plant milk for dairy free or vegan oatmeal)
2 cups oats (use GF oats for gluten free oatmeal)
2 tbsp cocoa powder
2 tsp baking powder
1/4 teaspoon salt
1 tsp cinnamon
1/4 cup dairy free dark chocolate chips
Optional Toppings:
Suggestion 1. Peanut butter (or another nut butter of choice)
Suggestion 2. Tahini dressing (1 tbsp tahini + 1/2 tsp agave nectar or another sweetener of choice) + pumpkin seeds
INSTRUCTIONS
Preheat the oven to 190 degrees C (375 degrees F).
Prepare baking dish - spray with cooking spray or grease with vegetable oil.
Prepare flax eggs: mix 2 tbsp milled flaxseed with 6 tbsp water and let sit in your fridge for minimum 5 minutes to set up and thicken.
Mash the bananas with a fork.
Grate the zucchinis on the large holes of the box grater (no need to peel!). Using hands, squeeze grated zucchini over a bowl to remove excess moisture. Alternatively, place grated zucchini in a sieve over a bowl and press with back of spoon to remove moisture.
In a large bowl, whisk together mashed bananas, milk, vegetable oil, cocoa powder, cinnamon, baking powder, salt and flax eggs.
Add grated zucchini and oats and mix until just combined.
Pour the oatmeal mixture into the prepared baking dish.
Scatter dark chocolate chips across the top.
Bake the oatmeal at 190 degrees C (375 degrees F) for 35-40 minutes. Remove from the oven and let cool for a few minutes. Portion and serve or store in the fridge in airtight container for up to 4 days.
RECIPE NOTES
* Storage: Oatmeal can be made-ahead and stored in the fridge in an airtight container.
* To reheat: Oatmeal can be eaten cold or warm. To reheat the whole baked oatmeal, cover with foil and reheat in a 180°C (350°F) oven for about 20 minutes. For individual portions, bake for 5-10 minutes or simply reheat in the microwave for 1 minute.
* You can use eggs instead of flax eggs if you don't follow vegan or egg elimination diet.
To make gluten free: Use gluten free oats.
To make dairy free: Use dairy free dark chocolate chips and plant milk instead of cow's milk.
To make vegan: Use dairy free dark chocolate chips and plant milk instead of cow's milk.
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