Search Results for: chocolate zucchini

Basil Chocolate Zucchini Oatmeal

Say whaaaat?

Yeah. Basil + chocolate. I went there.

Basil Chocolate Zucchini Oatmeal

Okay, sure. This isn’t for everyone. But I love basil. I have a passionate love for all fresh herbs, but basil is easily my favorite. It’s been proven by the food blog community that basil pairs perfectly with sweet fruits, so why not chocolate?

Chocolate Zucchini Baked Oatmeal

It’s been quite a long time since I’ve shared a recipe for baked oatmeal. I devoted most of July to stove-top recipes and had little ambition for heating up the oven.


I made an exception for this recipe. I came in possession of a zucchini from the farmers’ market in my hometown before I left for New York, and I knew I had to attempt this recipe. I don’t buy zucchinis often, so it was now or never.

Mango Chocolate Chip Baked Oatmeal

Earlier this month, I posted a baked oatmeal. Then, I posted another. In less than a month, I am now posting another. You’re welcome.

There’s something you should know about mango in baked oats. Mangoes pack a lot of moisture, so the oatmeal does not get quite as cakey as it would with a banana or zucchini, and reducing the amount of liquid does not seem to help completely. It will remain spongey on the inside, like a bread pudding. (It ain’t a bad thing!)

Every time I use mango in oatmeal, I get upset with myself for not doing it more often. IT IS SO GOOD. I know I flip-flop on this often, but I think mango might be my favorite fruit. *drools*

Random Recommendations:

Mango Chocolate Chip Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: serves 1

What you'll need:

  • 1/4 cup milk of choice, or mango juice
  • 1/3 cup diced mango
  • 1/2 cup rolled (old-fashioned) oats
  • 1/4 tsp baking powder
  • pinch of salt
  • 1-2 tbsp semi-sweet or dark chocolate chips

How to make it:

  1. Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick spray.
  2. In a medium mixing bowl, add milk and diced mango. Semi-mash the diced mango with a fork.
  3. Add oats, baking powder, and salt. Mix until combined, mashing mango more if desired.
  4. Stir in chocolate chips.
  5. Pour into baking pan (top with more chocolate chips if desired) and bake for 20-25 minutes.

Just an FYI:

Ingredients (other than chocolate chips) can be blended together in a food processor if desired. Stir chocolate chips into the batter and then bake in ramekin as usual.

Rosemary Chocolate Chip Oatmeal

Last week, I gave you my Rosemary Chocolate Chip Baked Oatmeal, inspired by one of my new favorite cookies. This should show you just how much I love it (or, perhaps, how quickly I finish a bag of chocolate chips and how quickly rosemary turns into sad, dried-up needles).

Maybe a bit of both. 🙂

Rosemary Chocolate Chip Oatmeal #vegan

I guess this is kind of like the “cookie dough” version of the baked recipe. However, I didn’t use “cookie” in the title for either because 1) I hate long titles, and 2) not that many people hear “rosemary chocolate chip” and immediately think, “COOKIES!!!” Maybe someday.

Cardamom Vanilla Zucchini Oatmeal

This may look and sound like a simple recipe, and preparation-wise, it is. However, taste-wise . . . it is anything but.

For anyone who loves cardamom, this recipe offers something incredibly satisfying: warm porridge with unadulterated cardamom flavor. Considering the power of cardamom, this recipe, despite the neutrality of vanilla and zucchini, is anything but boring.

Cardamom Vanilla Zuchinni Oatmeal #oatmealartist #vegan

When I was making it, I originally conceived it as a simple base. To some extent, it is: you really can put a variety of toppings on this. For example, in these pictures I topped it with dried cranberries, walnut pieces, and chocolate nut butter. ? Although this welcomes many different toppings, it still holds up beautifully on its own.

Chocolate Chili Cherry Oatmeal

As a herbivore, I have to be selective about my chocolate obsession. Luckily, I have a strong preference for dark chocolate (my motto is “higher than 70% or GTFO”), and many brands of dark chocolate are accidentally vegan. For example, Lindt’s dark chocolate (75% and higher) are all dairy-free.

Chocolate Chili Cherry Oatmeal

However, if you want a different variety, such as one with almonds or espresso beans, you’re often out of luck. That’s why I love the Chocolove brand. In addition to their sustainability and social responsibility efforts, they offer several unique dark chocolate varieties that are completely dairy-free!

My favorite of these is–you guessed it–Chilies & Cherries & Dark Chocolate bar. Obviously this bar uses dried cherries, but since it’s prime cherry season, I used the real deal for this oatmeal. (more…)

Triple Chocolate Baked Oatmeal

“Lauren!” you might have gasped. “Triple chocolate? For breakfast? What happened to your nutrition concerns?”

No fear. It sounds much unhealthier than it actually is. In fact, I was so curious, that I entered the ingredients list into a nutritional calculator to see how this stacked up. Considering how I rarely do this, I was stunned at how great the results were. Despite all the chocolate, it gives you nearly 30 grams of fiber (what?!), 18 grams of protein, and a laundry list of vitamins and minerals, all for under 500 calories. Unbelievable.

Of course, the one hit you will take is in the sugar department, but I think that’s the choice you make when you decide to put chocolate chips in your oatmeal. 🙂

Triple Chocolate Baked Oatmeal by the Oatmeal Artist

Of course, it does contain chocolate chips, so it is a bit indulgent for breakfast, but that’s all relative, right?

If you make this with a banana like I did, this baked oatmeal is naturally sweetened, packed with nutrients, and filling. If you’re not a fan of banana-flavored chocolate, you could sub hearty sweet potatoes, rich avocado, or neutral-flavored zucchini. (more…)

Recipes for Zucchini Lovers!

Zucchini! Zucchini everywhere!

I love zucchini (and yellow squash) because it’s so gosh darn cheap. Spring and summer markets boast oodles of fresh berries and gorgeous green vegetables, but some of them can be so pricey. Not summer squash!

I love to cook with them (I’m a big fan of zoodles!), but I have also fallen in love with putting them in my oatmeal. I find grating anything to be a massive pain, but once I discovered pureed squash, it changed everything.

Want to take advantage of the cheap squash bounty? Try these recipes!

Zucchini Bread Baked Oatmeal


Let’s start with a classic, eh? Back in my last creative days, I could only imagine using zucchini for obvious purposes, like the beloved zucchini bread. I loved it from the very beginning, but it would be over two years before I recognized zucchini for its true potential!

Chocolate Pecan Baked Oatmeal

Zucchinis have changed my life. Having pureed zucchini in my recipes has truly opened up another world. Is it just me, or have all of my recipes for the past month included zucchini? I apologize for that. Actually, no I don’t. Because they’re delightful.

Chocolate Pecan Baked Oatmeal - The Oatmeal Artist


Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting

Did you know that they only real difference between yellow cake and a regular “white” cake is just the use of egg yolks? My mom is a cake decorator (in addition to her full-time job as my best friend an accountant), so I’ve seen her make many a white cake. I remember her telling me once that the recipe used only egg whites because the yolk would turn the cake yellow…so I guess it makes sense that a yellow cake uses the whole egg.

Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting by The Oatmeal Artist

Thus, when I decided I wanted to make this recipe, it left me puzzled. How would I recreate it without eggs (not vegan) or food coloring (too many chemicals)? And how could I make it without it tasting like bananas?