Rosemary Chocolate Chip Baked Oatmeal

HOLD YOUR JUDGMENT. Hear me out.

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:

https://www.theoatmealartist.com/rosemary-chocolate-chip-baked-oatmeal/

Rosemary Chocolate Chip Baked Oatmeal #oatmealartist #vegan

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

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