Zucchini Baked Oatmeal Cups w/ Chocolate Chips

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A slight 3/4 angle shot shows a stack of 3 zucchini baked oatmeal cups on a speckled plate. The cups have chocolate chips on top and a worn wooden board is in the background.

Observe these steps at house to prep these healthful and completely spiced zucchini baked oatmeal cups with chocolate chips! With moisture from the zucchini and apple sauce, plus the sturdy flavour of roasted almond butter, cinnamon, and chocolate, these are such easy and satisfying breakfast oat cups. Get pleasure from these oatmeal cups to go all through the week or warmed up.

A 3/4 angle shot shows a bunch of baked zucchini oatmeal cups cooling on a wore rack.
An overhead shot shows ingredients used in a zucchini baked oatmeal cups recipe.
A head-on shot shows a box grater and a pile of shredded zucchini nearby.
An overhead shot shows some wrung out grated zucchini and a bowl with the bright green zucchini liquid in it.
An overhead shot of a hand using a whisk to combine liquid ingredients in a large beige bowl.

This can be a enjoyable little seize and go breakfast! It’s additionally excellent for zucchini season. After all I really like my basic vegan zucchini bread recipe and these chocolate zucchini muffin tops, however this recipe is certainly extra breakfast-y. I really like the comfortable and supple heat oatmeal texture of the center contrasted with the golden and toasty exterior. I discover that these oat cups are simply candy sufficient for my style. After all the chocolate provides an additional fringe of decadence. If you wish to tone it down, I’d go together with chopped nuts, raisins or shredded coconut.

Notes on components:

  • Rolled oats and oat flour. I exploit common rolled oats; not fast oats. When you’re making ready this for an individual that eats gluten-free, I might advocate sourcing licensed GF rolled oats and flour. The oat flour helps to bind this recipe and lighten the feel.
  • Maple syrup and apple sauce. Each of those components and sweetness and the apple sauce helps to type the physique of this oatmeal cups recipe.
  • Almond butter and coconut oil. Each components add a bit extra satiation and supple richness to those treats. You possibly can swap any nut butter you want!
  • Zucchini after all! I prefer to grate the zucchini on the small holes of a field grater right here. The large holes additionally work although! You’ll simply have extra apparent items of zucchini all through.
  • Cinnamon, vanilla and chocolate chips. It wouldn’t be a candy recipe on TFM with out these three haha. I favor mini chocolate chips for a extra even dispersal of chocolate 🙂

As soon as baked, I prefer to preserve these in a sealed container or bag on the counter for as much as 5 days. You may also freeze these baked oats in the identical setup! I truly favor them at room temperature, however heating the oat cups up in a toaster oven or within the microwave makes them a bit extra cozy and particular.

If it’s worthwhile to be sneaky about some greens, I hope that you just give this recipe a go!

A 3/4 angle shot of a zucchini-flecked batter in a bowl with a spatula sticking out.
An overhead shot of a hand using a spatula to stir oats and oat flour into a batter.
An overhead shot shows a hand using a measuring cup to portion out oatmeal cups in a muffin tin.
An overhead shot shows a hand topping zucchini oatmeal cups with mini chocolate chips.
A 3/4angle shot shows zucchini baked oatmeal cups on a cooling rack.
An overhead shot shows a split oatmeal cup on a plate next to a cup of coffee and a larger plate with more oat cups on it.

Zucchini Baked Oatmeal Cups with Chocolate

These healthful and completely spiced zucchini baked oatmeal cups are a surprisingly hearty seize and go breakfast. Zucchini seamlessly blends into the supple texture of those vegan oat cups made with easy components like almond butter, rolled oats, apple sauce, maple syrup, and chocolate chips.