Chocolate Baked Oatmeal

This fudgy chocolate baked oatmeal tastes just like a brownie and packs 19 grams of protein per slice. Made with cocoa, banana, yoghurt, and a sneaky serve of zucchini, it’s a nourishing breakfast that feels like dessert.

If you’ve ever wanted breakfast to taste like a brownie while still bringing those feel-good vibes, this double chocolate zucchini baked oatmeal is it! As a nutritionist, this recipe is everything I want in a breakfast. Zucchini is one of my go-to veggies — it’s mild in flavour, soft in texture, and perfect for adding to baked goods without anyone noticing.

Think rich brownie vibes you can totally eat for breakfast. Packed with wholesome oats, protein-rich eggs, Greek yoghurt, and chocolate protein powder, this baked oatmeal is meal-prep friendly and perfect for a veggie-loaded breakfast no one will complain about. It comes together in one dish, stores well, and tastes just as good cold from the fridge as it does warm with peanut butter or Greek yoghurt on top.

Ingredients you’ll need

This chocolate baked oatmeal comes together with a handful of wholesome, nourishing ingredients:

• Oats: Old-fashioned rolled oats create the hearty base of this baked oatmeal. If needed, use certified gluten-free oats.
• Banana: Adds natural sweetness and helps keep the oatmeal soft and fudgy.
• Eggs: Help bind everything together while adding protein and richness.
• Greek yoghurt: Adds extra protein and creates a soft, brownie-like texture.
• Milk: I usually use low-fat cow’s milk, but any milk will work.
• Honey: Just 2 tablespoons adds the perfect amount of sweetness.
• Cocoa powder: Adds a rich chocolate flavour. You can use natural or Dutch-processed cocoa powder.
• Chocolate protein powder: Makes this oatmeal extra filling and boosts the chocolate flavour. You can swap it for extra oats and cocoa powder if preferred.
• Zucchini: The secret ingredient! It adds moisture and blends right in without affecting the flavour. Just finely grate and squeeze out the excess liquid first.
• Baking staples: Vanilla extract, baking powder, and salt help the baked oatmeal rise slightly and enhance the chocolate flavour.
• Chocolate chips: Optional, but highly recommended for extra melty chocolate goodness.

Complete list of ingredients and amounts is located on the recipe card below.

How to make Chocolate Baked Oatmeal

The best part about this recipe is how easy it is — everything mixes in one dish!

Prep your pan: Preheat oven to 180°C (350°F) and generously grease an 8×8-inch baking dish.

Prepare the zucchini: Finely grate, then squeeze out excess liquid using your hands or a clean towel.

Mix the wet ingredients: In the baking dish, mash the banana, then add yoghurt, eggs, milk, vanilla, and honey. Stir to combine.

Add the dry ingredients: Stir in oats, protein powder, cocoa powder, baking powder, salt, and the squeezed zucchini until well combined.

Bake: Bake for 50–55 minutes, or until the edges are set and the centre is just firm. Let cool slightly, then slice and enjoy!

Note: Use the small side of your grater for finely shredded zucchini (it blends right in), measure it before squeezing out excess moisture.

How to Store

• Refrigerator: Once cooled, cover and store in the fridge for 3–4 days. Reheat slices in the microwave for 30–60 seconds. For easy grab-and-go breakfasts, store individual portions in airtight containers.
• Freezer: Let cool, then slice into 9 squares and wrap or store in small bags. Reheat from frozen in the microwave in 30-second intervals for 1–2 minutes. To reheat the whole oatmeal bake, cover with foil and warm in the oven at 180°C (350°F) for 20–25 minutes.

Recipe FAQ

More Make-Ahead Breakfasts 

Wholesome Blackberry Baked Oatmeal

Cottage Cheese Egg Bake

Spinach Mushroom Feta Quiche

Broccoli Cheese Waffles

If you try this chocolate baked oatmeal recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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