Courgette Baked Oats

Courgette Baked Oats

Recipe by Zena Scott


Prep time


Cooking time



Chocolate chip courgette baked oats served with cold creamy oat milk and a swirl of your favourite nut butter. It’s the prepped breakfast of the season with courgette in abundance.


  • 1 medium courgette finely grated (approx. 1 cup)

  • 1 tsp baking powder

  • 2 tbsp (20g) milled flaxseed

  • 2 tbsp maple syrup (approx. 40ml)

  • 20g mini dark chocolate chips

  • 160g oats

  • 1 tsp ground cinnamon

  • 400ml unsweetened oat milk

  • 40g Pulsin Unflavoured Pea Protein

  • 40g chopped pecans


  • Mix together all ingredients aside from the chocolate and pecans in a large bowl and set to one side for 10 minutes.
  • Preheat oven to 180C (350F).
  • Lightly grease an 8 inch square oven safe dish with spray oil. Or you can cook 4 individual portions in different dishes!
  • Mix the pecans through the oats and place into the dish.
  • Top with dark chocolate chips.
  • Bake in the preheated oven for 35 minutes. Allow to cool before slicing, ideally overnight in the fridge for a clean cut. Can be served warm or cold.

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