Chocolate Zucchini Oatmeal

After a childhood starting my morning with a steady stream of packaged waffles, muffins, and bagels, I became an oatmeal person. However, I realized I needed more protein to start my day. While most people would suggest a veggie frittata or omelet, I’m just not into eggs when I first wake up. So I started stirring egg whites into my Mexican Chocolate Oatmeal for that extra dose of protein. It may sound strange, but it makes it thick and creamy in a matter of seconds.

Then I really went for it, and just like the sneaky greens you can add into a banana smoothie, I snuck in some zucchini – aka “zoats”! The zucchini cooks down and pretty much blends in with the texture of the oatmeal, while adding extra volume that I think makes it more filling, at least to me. Just add some cocoa powder and it’s just a tasty as chocolate zucchini muffins or brownies!

Chocolate Protein Oatmeal – Packed With Veggies!

Once you try this tasty combo, you’ll work it into your regular breakfast rotation. Here’s why you’ll love it…

• The ultimate for chocolate lovers. The creamy texture and chocolatey flavor will make you think you are eating brownie batter! For good measure, top with hopped walnuts and mini chocolate chips, like any good brownie should have, and you have a heaping bowl of breakfast brownies in just minutes!
• So much packed in. You’ve got whole grain oats, vegetables, and protein, all in one quick morning meal. That’s what I call a win, whether you are a busy mom, a workout warrior, or both!
• Naturally gluten free. Just be sure you use certified gluten free oats. Also, if you use nondairy milk like almond milk or oat milk (see my article about gluten free oat milk options), it’s dairy free, as well!

Recipe Ingredients

Here is a quick rundown of what you’ll need to make this rich and chocolaty protein oatmeal so you can plan your shopping list. I’ve also included some notes and substitutions. Scroll down to the recipe card for the full amounts and step-by-step instructions.

• Old-fashioned oats. Also called rolled oats. Be sure to use certified gluten-free oats, if needed. Learn more about this in my article, Are Oats Gluten Free?
• Zucchini. Use the fine grater to finely shred the zucchini. This will make it essentially disappear into the oatmeal.
• Brown sugar. Light or dark both work fine, or you can use coconut sugar or your preferred sweetener.
• Salt. Just a pinch to enhance all the flavors and sweetness.
• Unsweetened cocoa powder.
• Vanilla extract.
• Milk. Either dairy or non-dairy milk.
• Water. Or more milk if you want it extra rich.
• Egg whites. I prefer to use liquid egg whites from a carton since they are already pasteurized and you don’t want to cook the oatmeal for a long time after you add them. But you can use the whites from separated eggs.
• Toppings. I like to add some toasted walnuts and mini chocolate chips for a little texture, more chocolate, and those brownie vibes.

Tips for Success

• Don’t overcook. You don’t want to curdle the egg whites, so you’ll want to stir constantly while slowly pouring in the egg whites, and cook for just a minute or two, until thick and creamy.
• Try a carton. I actually prefer to use pasteurized egg whites since they are only cooked briefly, and, not only do I avoid the process or separating eggs, but I don’t have to worry about them being undercooked.
• Don’t go to waste. First, if you do separate eggs, hold back some of the water to thin them out so you can pour them into the oatmeal in a steady stream. Then, save the yolks to make lemon curd or Hollandaise sauce.
• Prep ahead. If you really want to save time on a busy morning, mix everything together the night before and store it in the fridge. Then, when you wake up, you just have to heat it up, and it’ll cook even faster since some of the liquid will have already soaked into the oats.
• Add more toppings. Add a drizzle of coconut milk or a pat of butter on top, spoon on some peanut butter or almond butter, or go with my chocolate granola or almond butter granola for crunch.