Recipe: Vegan Chocolate Baked Zoats

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When it comes to breakfast, I have to have mine sweet. 

I loveeeeee savoury breakfast foods, however, first thing in the morning, savoury foods tend to be the last thing on earth I want to eat. 

But there's one downside to eating sweet breakfasts.... they can potentially end up looking more like desserts in the nutritional stats. Luckily for you, my friend, I'm the healthy sweet breakfast queen - and this recipe is not only low in sugar, it also has a hidden serve of veggies and it's even vegan too. 

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But I promise, you won't even notice the zucchini in this Chocolate Baked Zoats Recipe. In fact, if you use a really fine grater, you won't even see it. 

This baked oatmeal recipe is moist and delicious and the perfect base for toppings or mix ins as you can throw in a handful of nuts... or even a handful (or two... or three) of chocolate chips for a little extra indulgence. 

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As with all of my breakfast bake recipes, I make a double batch of this on the weekend so I can slice it up and freeze the individual slices (or pop them in the fridge) to enjoy later. That way, all you have to do is take a slice out of the freezer the night before so that all you have to do in the morning is top and eat!

So let me share the recipe with you! >> 

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Healthy Chocolate Baked Zoats Recipe

serves 4-6, depending on serving size

low fat, gluten free, vegan, healthy, sugar free,

egg free, dairy free, clean eating recipe

adapted from The Best Vegan Baked Oatmeal Recipe

2 1/2 cups (225g) gluten free oats* (rolled or quick) 

2 1/2 tbsp (20g) unsweetened cocoa powder 

1 tsp baking powder

1/2 tsp baking soda 

1 cup (240g) unsweetened applesauce
1-3 tbsp maple syrup** (see notes)

1 large/2 medium zucchinis, finely grated (yields around 225g or 1 1/2 cups grated)

• Preheat your oven to 180C/355F. 
• Combine all of your ingredients and mix until combined. We recommend using the finest grating setting on your grater so the zucchini almost completely disappears - especially if you're feeding fussy eaters! If needed, add a splash of milk to bring it all together (this may/may not be needed depending on how moist your zucchini is). 
• Bake for 15-25 minutes or until firm and a skewer inserted into the middle removes with only a few moist crumbs. 
• Allow to cool slightly before slicing and serving - or cool completely before slicing and storing in the fridge until you're ready to serve. This baked oatmeal will keep in the fridge in an airtight container for up to a week. Alternatively, freeze individual slices in zip lock bags to enjoy later.
• Top with whatever you fancy or enjoy on it's own - the choice is yours!

Notes:

*Find out more about oats on a gluten free diet. If you can't eat/don't have oats, feel free to replace them with quinoa flakes, however, remember the taste will be different! We'd suggest adding a little extra sweetener as quinoa flakes can be a little bit bitter.

**Use more/less maple syrup depending on how sweet you like things. Alternatively this can be replaced with stevia/honey/sugar etc. We use 1 tbsp as we top ours with sweet toppings and don't like our breakfasts overly sweet.

But tell me, are you a sweet or savoury breakfast eater? Or do you eat both?

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