We are several batches in at my house and there’s no going back — these brownie baked squash oats are a new staple! They’ve become my favorite afternoon treat. And Sophia’s breakfast and dessert!
I don’t want to trick you, so I need to make my disclaimer. These are not brownies or cake. Brownies and cake need FATS— butter or oil etc. So don’t be expecting crispiness or chewiness or fudginess. All of that takes fat! This is it’s own thing. More of a firm square of chocolate oatmeal… made extra “macro-friendly” since it’s bulked up with squash, and I’m hooked!
How to Make Brownie Baked Squash Oats
You’ll Need:
- Yellow summer squash or zucchini, finely grated or riced in a food processor (520 g)
- Liquid egg whites (240 g)
- Old fashioned Oats (120 g)
- Califia Farms almond milk creamer (60 g) (or just sub your favorite milk)
- Chocolate protein powder* (64 g)- I’m LOVING the brownie batter by CSE
- Liquid vanilla stevia or monkfruit (about 15 g)*
- Jet black cocoa powder (20 g) – or use the cocoa powder you love!
- Vanilla
- Baking powder
- Mini chocolate chips (28 g)
Start by pre-heating oven to 350 degrees. While that’s going, wash and dry your squash and grate them finely. OR, you can use a food processor or salsa maker to “rice” them if you don’t like the strands.
In a large bowl, combine your riced squash (no need to drain), liquid egg whites, oats, creamer, protein powder, stevia, cocoa powder, vanilla, and baking powder. Mix well and pour into a greased 9×9 pan. (**edited from 9×13 because thicker is better!) Give the top a sprinkle of tablespoons of mini chocolate chips and bake for 35-40 minutes or until set.
Definitely let them cool before cutting into 8 pieces, they’ll hold up much nicer.
How to Serve Your Brownie Baked Squash Oats
They smell like heaven coming out of the oven. BUT, I much prefer my brownie oats chilled in the fridge, then served in a bowl with cashew milk, a few tablespoons of almond milk reddi whip, chopped strawberries, and a few more mini chocolate chips!
I think pouring milk on top weirds some of you out and THAT’S cool. But I grew up eating cake in a bowl with milk poured on top. SO maybe it’s nostalgic, or maybe I’m just letting you in on the best kept secret, arming you with the tools to maximize your baked brownie oat enjoyment. I’ll let you decide.
We also love them with yogurt and fruit. And that’s normal. Or a peanut butter drizzle. A perfect breakfast, afternoon snack, or healthy dessert. You can’t go wrong!
Similar Recipes
Looking for other macro friendly treats (or treats that you can have for breakfast?) Try a few of my other favorites, I know you’ll love them!
Apple Crisp Yogurt and Cottage Cheese Bowl – Lillie Eats and Tells
Dark Chocolate Protein Waffles – Lillie Eats and Tells
Double Chocolate Mighty Muffin Yogurt Bowl – Lillie Eats and Tells
Are you following along with me on Instagram? If you want more quick and easy macro-friendly recipes, be sure to join the fun!
Brownie Baked Squash Oats
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
Ingredients
- 2 yellow summer squash or zucchini finely grated, riced, or processed in food processor until mostly smooth* (520 g)
- 1 cup liquid egg whites 240 g
- 1 ⅓ cup old fashioned oats 120 g
- ¼ cup Califia Farms almond milk creamer 60 g (or just sub your favorite milk)
- 2 scoops chocolate protein powder** 64 g- I’m LOVING the brownie batter by CSE
- 1 Tbsp liquid vanilla stevia or monkfruit 15 g***
- ¼ cup jet black cocoa powder 20 g
- 2 tsp vanilla
- 2 tsp baking powder
- 2 Tbsp mini chocolate chips 28 g
Instructions
- Pre-heat oven to 350 degrees.
- Wash and dry your squash and grate them finely. OR, you can use a food processor or salsa maker to “rice” them if you don’t like the strands. OR, use your food processor to get it smooth if you prefer no chunks. (This has become our favorite method.)
- In a large bowl, combine your riced squash (no need to drain), liquid egg whites, oats, creamer, protein powder, stevia, cocoa powder, vanilla, and baking powder. Mix well and pour into a greased 9×9 pan. (**edited from 9×13 because thicker is better!) Sprinkle the top with 2 Tbsp mini chocolate chips and bake for 45-50 minutes or until set. The bottoms will be wet but that's ok! It gets better as it sits in the fridge.
- Let them cool before cutting into 8 pieces. I love mine chilled, then served in a bowl with cashew milk, a few tablespoons of almond milk Reddi Whip, chopped strawberries, and a few more mini chocolate chips! OR, just some reddi whip, a little drizzle of natural peanut butter, and a pinch of flake salt. We also love them with yogurt and fruit. A perfect breakfast, afternoon snack, or healthy dessert.
- Make sure to store in the refrigerator and enjoy!
Notes
Nutrition
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
Any recommended substitute for the egg whites? I am allergic!
WOW! This is such an amazing treat and tastes perfect with milk, whipped cream, and strawberries!
I’ve made this a few times and it never disappoints! I used CSE Chocolate Peanut Butter protein powder this time and it was super good! I would have added some PB2 if I had it on hand to amp up the peanut flavor. It is definitely a staple in our house!
These are absolutely amazing! Have made a vanilla version the past month and now making the chocolate. Lillies recipes NEVER disappoint ❤️
Loved these! Highly recommend following Lillie’s instructions for serving – was skeptical about the milk but it adds so much. I’m generally a vanilla over chocolate person but will definitely make these when the craving for a macro-friendly chocolatey dish strikes and would make these every week if I were a chocolate lover. Lillie’s snickerdoodle baked oats recipe are my new go-to for when I’m not feeling chocolate.
Do they handle being frozen?
Yes!I’ve only done it once with a little square, You’ll definitely want to let it thaw since they get rock hard. But they thaw nicely!
I wondered what this would taste like but hey I grew up eating zuchinni chocolate cake, so it seemed like it could work. I really liked it. I forgot the milk but it’s still great. I put it on top of greek yogurt for a little more protein. Love the added veggies. Thanks!
Finally got around to making this recipe this week. Being a little fearful of a texture issue, I opted to go the route of blending everything smoothly in my blender then adding the chocolate chips. It!Was!Wonderful!!!! I have so many protein tubs on my shelf right now and am soooo excited over the upcoming possibilities! This week, I plan to forgo the blending to see which texture I like best. Thank you thank you thank you for this recipe!
I was skeptical because I’ve made similar recipes that never quite hit the mark but these are great! These have great texture, not eggy like others, and you really can’t taste the squash when eaten as recommended. Just chocolatey goodness and the almond ready whip takes it over the top. I’ve made a couple pans of it and plan to make many more!
On my third batch!! LOVE these.
Exactly as so thoughtfully described. Follow Lillie’s directions on how to serve and you’ll be even happier.
Yum
This is so yummy! Love it for breakfast with yogurt and all the toppings!!!
Amazingly good. Spooky season = pumpkin spice
I made according to recipe w a few changes based on my pantry.
I used a 1/4 cup brown sugar Swerve instead of stevia. Added 1.5 teaspoons vanilla salt, 1 T almond extract and used Lilly’s Stevia sweetened chocolate chips. So perfectly delish w plain yogurt!
Final edit: with fall colors & chills all around, I added 1.5 tsp pumpkin pie spices. Such a good combo. Like everyone else- I’m hooked! Thanks Lillie!
Amazingly good. Spooky season = pumpkin spice
I made according to recipe w a few changes based on my pantry.
I used a 1/4 brown sugar Swerve instead of stevia and used Lilly’s Stevia sweetened chocolate chips. So perfectly relish.
Final edit: with fall colors & chills all around, I added pumpkin pie spices and such a good combo. Like everyone else- I’m hooked! Thanks Lillie!
Love this recipe so very much!! So easy to make, tastes incredible, and it used up a whole zucchini that I’ve been staring at for a while now. My kiddos and husband love it too!! #winner
I’ve made at least 10 pans of this – it’s fabulous!! Thank you for another fabulous recipe that even my kidlets enjoy!! ❤️
So so good! Perfect quick breakfast full of protein and micronutrients.
Just made this last night after making the snickerdoodle version for the last 3 weeks. It was delicious and a great alternative for the chocolate lover. I will definitely be making it again and more often. I’m thinking this version will be my go to for a treat, and I’ll keep using the snickerdoodle for breakfast. Gotta find ways to have them both!
I really liked these. I think they are best cold the next day. I don’t think they taste eggy and you can’t even tell the squash is there. It’s like a dense chocolate oat cake!
I was a little skeptical at first, but all the posts and pictures made me do it and I have been missing out!!! Soooo good and easy and I have been eating it all week! This will become my new Sunday night breakfast prep!
Oh my word delicious! Made this with cauliflower rice once and mint chocolate cookie another time. Going to try more variations on the next batch. Lillie, you’re my hero! ❤️
Made a double batch and am enjoying them every day with different toppings! So delicious! Thank you for another great recipe!
Amazing ! I make a big pan of this at the beginning of the week and we eat it for fast breakfasts. My 7/5/2 year olds all love this so much.
Have you tried doubling the recipe for a 9×13? We need more than 8 servings at a time! Ha!
What brand of sweetener do you use?
Just whipped up a batch and they turned out so good! Used 30g PEScience snickerdoodle and 34g bad athletics salted caramel and they turned out great!
Do you have to add the eggs? I’m allergic and need a substitute or just omit.
is jet black cocoa powder a brand name or a type of cocoa powder? Thank you!
Jet black cocoa is a type of cocoa powder, and not to be confused with dark chocolate cocoa powder. It’s truly black in color and taste more like the cookie part of an Oreo (although I wouldn’t recommend eating by itself haha). You can search Jet Black Cocoa on Amazon and get a few options! 🙂
You can usually buy black onyx cocoa powder. I also have a hersheys dark cocoa powder which is similar.
Could I use a chocolate collagen?
I’ve never tried! Let me know if you do!
Can you make some chocolate chip recommendations Lillie? Thanks!
I just. love. mini so a little. will be able to. spread farther! I just grab nestle or. whatever! But Lily. sweets makes dairy free I believe!
These are amazing! I’ve had them every morning with either a drizzle of PB, or Greek yogurt and raspberries. These will be a weekly staple for me, as I struggle with quick breakfast options. I skipped the stevia & thought they were sweet enough. I found some sea salt & dark chocolate chunks that were a great sweet/salty topping. Another delicious Lillie recipe!
Yay! SO. glad you’re liking them!