Churro Baked Oatmeal with Dark Chocolate Center

Dear school lunches,

I have a problem with you. You force dairy product on your students. You teach students that vegetables are gray and soggy. You act like pizza once a week is a normal way of life. You condone Pop Tarts as a suitable breakfast.

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But occasionally, you have your perks. If it weren’t for you, I never would have had a churro. Of course, I later learned that those soggy cold churros you gave us were not even remotely close to the pure pleasure of an authentic, crisp churro, but exposure is everything.

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My high school always offered churros as the “dessert” on Nachos Supreme Day (because nothing says Mexican food quite like nachos… #sarcasm).

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To make this recipe, I finally experimented with using zucchini as a nutrition booster and egg replacer. Success. Now that this worked out, you can expect a ton of baked recipes coming that I’ve been dying to try! *Note: peeling the zucchini is optional, but removes the green color from your product. I made zucchini noodles with the outside layer so that it wasn’t going to waste. 🙂

Churro Baked Oatmeal with Dark Chocolate Center

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup's worth of peeled and diced zucchini
  • 1/3 cup milk of choice, or water
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/8 tsp butter extract (optional)
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • pinch of salt
  • 1-2 tbsp chocolate nut butter (I use PB&Co. Dark Chocolate Dreams)
  • cinnamon and sugar for topping

How to make it:

  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. Puree first two ingredients together in a food processor.
  3. Stir in remaining ingredients (except the nut butter) until combined. Alternatively, you can pulse it all together a few times in the food processor, depending on how much you want the oats to keep their original shape and texture.
  4. Transfer half the mixture to the ramekin. Drop the chocolate nut butter in the center, and then dump the rest of the oatmeal mixture on top. Sprinkle with cinnamon (or cinnamon-sugar, for a more authentic churro experience).
  5. Bake for 18-22 minutes, or until the top is no longer doughy. Enjoy! 🙂

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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

4 Responses to Churro Baked Oatmeal with Dark Chocolate Center

  1. I have never had a churro, but I can sense churro baked oatmeal in my near future!

  2. Timboree says:

    Is the zucchini + milk a substitute for egg?

  3. Lyndsey B says:

    I was never one for churros, but I am definitely one for this oatmeal! I love the flavor combination, the cinnamon adds a little spice to the overall sweet recipe. This recipe is a little dense for me, so I like to save it for special treats 🙂

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