Rosemary Chocolate Chip Baked Oatmeal


Before you scrunch up your nose, you should know that I did not come up with this concept. It’s already a thing. Just ask Pinterest. In other words, many people have already given this baby the stamp of approval, so you have no reason not to try it.

Rosemary Chocolate Chip Baked Oatmeal #vegan #oatmealartist

Here’s how I discovered it. My favorite coffee shop, which I have visited over 140 times because espresso is a fundamental human need, recently began selling salted rosemary chocolate chip cookies. There are several aspects of this that grabbed my attention:

  1. Salted cookies are fabulous.
  2. Chocolate is wonderful.
  3. Rosemary is my Herb of the Moment.
  4. Mmm, cookies.

But I’ve yet to buy one. Instead, just a few weeks later, my friend Michelle invited me over for a vegan cookie baking night, and rosemary chocolate chip cookies (recipe courtesy of the wonderful Isa Chandra) were on the agenda. I took charge of these while the others worked on sugar cookies, snickerdoodles, and almondine cookies (ALL VEGAN!).

Let me just say that I have never enjoyed a cookie more. Never. Never ever.

Our cookies weren’t salted, so I’ve yet to try it in its salted form. However, you do need this in your life, whether it’s a cookie or baked oatmeal. #Rosemary4lyfe

Rosemary Chocolate Chip Baked Oatmeal #vegan

Random Recommendations:

Rosemary Chocolate Chip Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup's worth of peeled and diced zucchini
  • 1/4 cup milk of choice
  • 1/2 tsp vanilla extract
  • 1/8 tsp molasses
  • 3-4 tsp maple syrup (or more)
  • 1/2 cup rolled oats
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1 tsp minced fresh rosemary
  • handful of semi-sweet chocolate chips or chopped chocolate
  • another pinch of coarse salt, for topping (optional, I omitted)

How to make it:

  1. Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
  2. In a small food processor, combine zucchini, milk, vanilla extract, molasses, maple syrup, oats, baking powder, baking soda, and salt. Process until it forms a smooth batter. If it looks too thick to you, add another tbsp of milk or water.
  3. Gently stir in chocolate chips and rosemary.
  4. Pour into the prepared ramekin. If salting, sprinkle with coarse salt on top. Bake for 20-25 minutes.

Just an FYI:

Rosemary Chocolate Chip Baked Oatmeal #oatmealartist #vegan

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.

18 Responses to Rosemary Chocolate Chip Baked Oatmeal

  1. Christine says:

    That sounds wonderful! Could you use dried rosemary as a substitute for fresh? If so, would the amount be the same?

    • Lauren Smith says:

      I suppose. I’m really not a fan of most dried herbs, but I find rosemary to be one of the better ones. You typically use 3x less dried herbs in place of fresh herbs, but 1/3 of a teaspoon is a little awkward. Just aim for somewhere between 1/4 and 1/2 tsp. 🙂

      • Christine says:

        Okay, sounds good! I don’t mind dried herbs, and have some rosemary on the shelf right now. I look forward to trying this recipe!

  2. Cassie says:

    I actually love sea salt treats–especially salted caramel or dark chocolate sea salt! They taste amazing–if you try putting a little bit of salt on your chocolate pancakes, OH MY GOSH, your life will change. This oatmeal kind of scared me at first, but it does sound like a really cool combination of sweetness and flavor!

  3. Sandra Florie says:

    I agree with Cassie! Salty + Sweet = Unbelievably delicious! Salted Caramel is definitely one of weaknesses despite the fact that I am wary of excess sodium. This recipe looks like a great way to get my savory and sweet tooth satisfied with less guilt because of the nutrients. If you don’t mind me asking, what is the name of your favorite coffee shop? For I would love to hear about what other interesting delicacies it has.

  4. What’s up colleagues, good article and nice arguments commented here, I am really enjoying by these.

  5. Eveline S says:

    I was so intrigued by this that I just had to try it… I made it yesterday and it might actually be my new favorite baked oatmeal! The flavors worked perfectly together. The only thing I changed was that I added some choc/hazelnut protein powder and left out the maple syrup (the protein powder was sweetened already). Definitely will be making this again!

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  7. Julie says:

    You say single serve container…please provide a cup or oz equivalent. Thank you!

  8. Kelsey says:

    Lauren! This is amazing! I don’t actually like rosemary (or so I thought) so I’d put off trying this for a couple months. But today I bought some rosemary, just to make this recipe, and I can’t believe how good it is. Good thing I have a bag of rosemary to use up now, so I have an excuse to make it again. 😉

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