Happy Almost Labor Day, Jillian’s Kitchen Fans. I hope you have all had a nice summer so far. I have obviously been taking a bit of a hiatus from posting and can’t guarantee that I will be posting tons and tons of recipes anytime soon but I will be trying to post more often then I have been. This fantastic recipe came from a friend of mine who wanted to modify her baked oatmeal to include Zucchini, which I know if you have a garden at home, you are probably overrun with! I thought this was a great idea and offered many possibilities. I think I’m seeing a cinnamon raisin version in my near future! For those zucchini haters, I promise, you won’t have any clue you are eating zucchini! Thank you so much Iris for this great recipe.
Chocolate Chip Zucchini Bread Baked Oatmeal: Serves 12-18
3C Milk (I use Fat Free)
3C Zucchini – Shredded and squeezed (discard excess liquid from squeezing)
2tsp Baking Powder
1tsp Vanilla Extract
4TB Cocoa Powder
1/2C Brown Sugar (optional/change to suit taste)
6C Oats – Old Fashioned, not quick cook!
1C Mini Chocolate Chips – I used Semi Sweet
Mix the eggs and milk together then add all remaining ingredients. I let it sit for 5 minutes so the oats can absorb some of the liquid and stir again. Pour into a greased 13×9 or 10×15 pan and bake at 350° for 60-70 minutes until the top of the oatmeal is evenly cooked. Remove from the oven and let it cool on the counter, then slice into 12-18 slices, and refrigerate until you are ready to eat. I personally like to eat them plain, with a tsp of butter, a TB of cream cheese, some honey or some maple syrup, I really haven’t found a way that I don’t like baked oatmeal!
Other Baked Oatmeal’s to Try:
WW: 8 Points Plus / serving @ 12 servings
5 Points Plus / serving @ 18 servings