Can I make this with cacao powder instead?

Yes, you can swap in an equal amount of cacao powder. It will give a slightly different (often more bitter) flavour compared to cocoa.

Does this recipe work with quick oats?

Rolled oats give the best texture. Quick oats can become softer and a bit mushy, but you can replace up to half the oats with quick oats if needed.

How do you know when it’s done baking?

The centre should look set but still soft and slightly gooey. It usually takes around 55 minutes.

Can I omit the protein powder?

Yes! Replace it by increasing the cocoa powder to 1/3 cup and adding an extra 1/4 cup rolled oats. You may also want to add an extra tablespoon of honey for sweetness, as the flavour will be slightly less rich.

High-Protein Chocolate Baked Oatmeal

Description

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.

Ingredients

Scale

1 large banana, mashed
2 large eggs
1/2 cup greek yoghurt
1 1/2 cups milk of choice
2 teaspoons vanilla extract
2 tablespoons honey
1 cup (about 250g) finely grated zucchini, squeezed dry
2 cups (200g) rolled oats
1/4 cup cocoa powder
1/2 cup chocolate protein powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup mini chocolate chips, for topping (optional)*

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Instructions

Preheat oven to 180°C (350°F) and generously grease an 8×8-inch baking dish.
Finely grate, then squeeze out excess liquid using your hands or a clean towel.
In the baking dish, mash the banana, then add yoghurt, eggs, milk, vanilla, and honey. Stir to combine.
Stir in oats, protein powder, cocoa powder, baking powder, salt, and the squeezed zucchini until well combined.
Bake for 50–55 minutes, or until the edges are set and the centre is just firm. Let cool slightly, then slice and enjoy!
Use the small side of your grater for finely shredded zucchini (it blends right in), measure it before squeezing out excess moisture.

Notes

Note: Use the small side of your grater for finely shredded zucchini (it blends right in), measure it before squeezing out excess moisture.
Storage: Store the cooled oatmeal bake in an airtight container in the fridge for up to 4 days or freeze individual slices for up to 3 months. Reheat slices in the microwave for 30–60 seconds from the fridge or 1–2 minutes from frozen, or cover the whole bake with foil and warm in a 180°C (350°F) oven for 20–25 minutes.
Nutrition calculated without chocolate chips.
Chocolate: I used lily's dark chocolate chips sweetened with stevia to keep the sugar low.*

Cook Time: 60 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 recipe
Calories: 283
Sugar: 12.9g
Fat: 6.2g
Saturated Fat: 2.1g
Carbohydrates: 34.9g
Fiber: 5.5g
Protein: 18.7g