These macro-friendly Brownie Baked Squash Oats are delicious, easy, and just might be the fix for your dessert craving.
About This Recipe
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!
Ingredients and Substitutions
- Yellow summer squash or zucchini: Finely grated or riced in a food processor.
- Liquid egg whites: A great way to add extra protein to these oats!
- Old-fashioned oats: Rolled oats or old-fashioned oats are my preference for these baked oats. I love how hearty they are and make this more of a dense cake. You could also use quick oats but they will have a little lighter, fluffier, more cake-like texture. I do not recommend using steel-cut oats.
- Creamer: I love the Califia Farms almond milk creamer or you can just sub your favorite milk.
- Protein powder: Use your favorite chocolate protein powder. I’m LOVING the brownie batter by Clean Simple Eats (Use Lillie for 10% off) or the chocolate protein powder by Active Stacks (Use Lillie for 10% off).
- Stevia: Liquid vanilla stevia or monkfruit. I prefer the liquid version as I think it blends best but any sweetener of choice works!
- Cocoa powder: I love to use jet black cocoa powder (use code Lillie10 for 10% off) to give these oats that really rich, dark chocolatey flavor but you can use any cocoa powder you love!
- Vanilla extract: Adds the perfect amount of sweetness!
- Baking powder: Make sure your baking powder is fresh (less than 3 months old).
- Chocolate chips: I love to use the mini chocolate chips so you get little pools of chocolate in every bite but regular chocolate chips also work.
How to Make Brownie Baked Squash Oats
- 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 35-40 minutes or until set. The bottoms will be wet but that’s ok! It gets better as it sits in the fridge. And the cook time does seem to vary a bit with your protein powder. Keep an eye on them!
- 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!
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!
For More Delicious Recipes
- Apple Crisp Yogurt and Cottage Cheese Bowl
- Dark Chocolate Protein Waffles
- Double Chocolate Mighty Muffin Yogurt Bowl
- Extra Light High-Protein Pumpkin Pie Breakfast Bars
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Brownie Baked Squash Oats
These macro-friendly Brownie Baked Squash Oats are delicious, easy, and just might be the fix for your dessert craving (or a tasty breakfast/snack)!
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 35-40 minutes or until set. The bottoms will be wet but that's ok! It gets better as it sits in the fridge. And the cook time does seem to vary a bit with your protein powder. Keep an eye on them!
- 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
* I’ve grated, riced using a salsa maker, or nearly pureed with my food processor. The food processor has become my favorite method! I process in batches to get through lots of zucchini and even freeze a bag for a later batch!
** Use whatever protein you’ve got on hand! I use my favorites which are the grass-fed whey brownie batter by Clean Simple Eats and the chocolate beef protein by Active Stacks. They both turn out great! I do have affiliate codes for both if you choose to purchase. You can use Lillie to save 10%.
***I used a stevia/monk fruit combo when I first made these. Now I rarely use any sweetener at all. Use your favorite sweetener, and just enough that the batter tastes good to you! Your favorite sugar-free syrup works too. Or of course sugar, honey, or maple syrup if you don’t mind the extra carbs. Too much plain stevia can leave a weird, bitter aftertaste so be aware of that. They don’t taste very sweet out of the oven, but later out of the fridge, with just a few toppings, they transform into something wonderful!
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! These are baked oats, made extra “macro-friendly” since it’s bulked up with squash, and I’m hooked!
We love them so much, we ALWAYS double and bake for about 50 minutes in my favorite huge lasagna pan from Crate and Barrel (affiliate link.) Feel free to half the recipe and bake in an 8 x 8 for just about 20 minutes. They will be thinner. Or quarter the recipe and give it a try in the microwave to get the idea and see if you like them! Microwave for a minute, stir and microwave for one more minute or until set. I still prefer to pop the bowl in the fridge and eat it later, but feel free to top it warm!
MFP Lillie Eats and Tells Brownie Baked Squash Oats
Nutrition
Serving: 128gCalories: 150kcalCarbohydrates: 19gProtein: 12gFat: 3gFiber: 3.4g
Tried this recipe?
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These are sooooooo tasty. Don’t let the warning about fat and texture steer you away from the recipe. I have made this 3 times in the last two weeks. I will eat a slice cold running out the door to an activity but my favorite way is warmed up with some almond milk and PB on top. I like the texture of the riced squash better but mostly just grate it, that’s easier for me. I like a lot of volume with my breakfast so I sometimes turn this into 6 portions instead of 8. Still a reasonable macro breakdown for me. I use orgain chocolate protein powder and regular cocoa powder.
Would it be bad if I ate the whole pan? These are delicious. It took closer to 50 minutes to cook in a 9×9 and came out a bit jiggly, but not a texture I can’t handle. I used vanilla ice cream protein powder and added a little extra cocoa powder to sub for the chocolate protein powder.
I love this recipe, but with a small tweak. I made it exactly as written the first time. The next time I made it, I didn’t have any zucchini, so I used the same amount in grams of canned pure pumpkin (not pie filling). The texture was denser and much more similar to a brownie, which I loved. Plus, pumpkin adds more fiber. Add cinnamon or pumpkin pie spice, and it’s perfect for fall.
Absolutely obsessed with this recipe. I’ve been making it every week for over a month now. Such a brilliant idea!
These are so delicious! They have become a new favorite in our home! I first grated my zucchini then decided to pulse it- the amount reduced by half so I pulsed more to get 3 cups and it took longer to bake- did I do it properly?
We will definitely fix these again and again! Please let me know if I did it right?
Delicious! I used unsweetened coconut milk as my milk of choice in the recipe. It made the bars dense and more brownie-like. I’m always having a hard time hitting my fats, so o don’t mind the added fat content of the coconut milk versus other milks.
These will become a regular staple in my house. Feels like I’m cheating 😄
Love this recipe! I’ve made it twice now and its the perfect option to satisfy my sweet tooth while still feeling light and fresh. I’m excited to try the other flavors!
I had run out of egg whites so I used 3/4 cup of non fat greek yogurt instead. Worked great! Love this recipe for a healthy snack.
I crave this recipe! I don’t care for it all plain but when you eat it chilled with strawberries and a bit of whipped cream (the Reddi-Wip Coconut) it comes alive and I LOVE it! Thanks for sharing your talent (and recipes)!
LOVE THESE! I’m not usually a person who substitutes ingredients but I really didn’t want to figure out the squash so I bought frozen cauliflower rice and substituted it. I kept everything else the same. They turned out amazing!!! I love that they have great macros too!
I love these. I must have them in the freezer at all times. I cut them into eight pieces, seal in tin foil, and freeze. Put in the microwave about 30 seconds and have with frozen fruit and lactaid-free cottage cheese, little nut butter of choice, little almond/coconut milk. One of my new absolute favorite breakfasts. So quick and easy to make, And delicous!
When I made my first batch I wasn’t sure how I felt about them, definitely not a brownie. They have really grown on me though. Making my 3rd batch today. Love it cold topped with a drizzle of PB, whipped cream and a few berries!
Umm these are amazing?!?!? I was a little apprehensive about them but gosh they are so good! I loved them cold with whipped cream & berries! I’m recommending these to everyone now!
This recipe is LIFE. I literally make it every week. Absolutely fabulous. Especially with some yummy toppings.
This recipe is so good, I didn’t add any sweetener and it was perfect. Warmed and topped with non fat Greek yogurt for breakfast.
These are amazing heated and drizzled with vanilla almond butter. Thank you!
I appreciated the disclosure….it’s not brownies. Agree, they are not but I did really enjoy them. It helps if you got a sweet tooth and need something after dinner. I added some blueberries and a bit of whipped cream. This will be on my rotation!!
Looking for something just like this… few questions: do you think butternut squash would work? Also, have to be dairy free, would hemp protein powder work, would you up your cocoa in that case?
Random question; if I don’t have liquid stevia or monk fruit (just powdered) do I still use 15g or do I need the liquid?
Thanks in advance!
Super easy to meal prep for the week and tastes amazing! Feel is like I’m having a chocolate brownie for breakfast.
So yummy and great macros!
I had 2 squash leftover that I’ve been needing to use, and I love that this recipe uses easy things I already have at home to make good use of them. Thank you!
Absolutely delicious! This recipe is a go-to for me – I eat them at breakfast, for a snack, or even as a healthier dessert. I make them without any sweetener, and they still satisfy my chocolate cravings and fill me up. So thankful for Lillie and her delicious recipes!
am I reading the recipe right… 1 TABLESPOON of liquid vanilla stevia? Or should be a teaspoon? I use stevia a lot but I’ve never used a full tablespoon in a single recipe.
Can this be made using eggs instead of egg whites?
I make this recipe EVERY week. It’s become my favorite nightly dessert!
This is my new favorite mid-morning meal. Definitely best cold. I top mine with frozen sliced banana, a drizzle of natural peanut butter, and a little flake salt. It’s perfection! Thanks for another winning recipe, Lillie!
So delicious! I have been eating this for breakfast 3 weeks in a row. It delicious, filing and satisfies the sweet tooth.
Hi! Can you sub frozen cauliflower for the frozen zucchini?
These are delicious! I know Lillie gave a disclaimer that they aren’t a brownie or cake, but they are such a nice combo, I wasn’t disappointed in the least! I’ve tried them plain, as well as with non-dairy reddi whip, pb, and raspberries. So good! Already planning a double batch!
Yet another recipe I cannot wait to devour every day! I’ve been loving this for either breakfast with some fruit or as a nighttime healthier sweet tooth craving. So so good. I will probably be making this every week for the foreseeable further haha thank you!
I really enjoyed this. It doesn’t take that long to grate the squash, and you can’t taste it. It was a great chocolate flavor and I added bananas and some chocolate almond butter on top. Will definitely rotate between this and the chocolate peanut butter baked oats with riced cauliflower.
I am not going to lie, when I was mixing everything together it didn’t look very appetizing but it TASTED better than I even imagined. HEAVEN
Oh so glad!
So good! Just the sweet treat that I want each night.
Do these freeze/reheat well? I made them, so yummy!! But it’s just me and I cannot eat them fast enough.
Soooooo good. Like dessert for breakfast! Why not? Topped mine with Trader Joe’s coconut whipped topping and Cary’s sugar free syrup. Her recipes are THE BEST. Every one of them.
I am obsessed with these. I made them Sunday & have almost finished them all. I ate two servings this morning. How is something so odd so good??? I topped mine with natural creamy PB & half a banana. I’m already going back to the store to get more to make for next week.
So good! If you’re on the fence about whether to make this, do it! I’ll be remaking for sure. I used active stacks.
How do you make these dairy-free and egg free again? My sister is vegan but wants to try them since I’ve been RAVING about them!
In her lemon blueberry version she used 4Tbsp ground flaxseed in 3/4c water, let it sit for a few minutes to gel up then add to recipe. I did it in this recipe and it was yummy!
Lillie is right, not a brownie. But absolutely satisfies my craving for one!
So easy and so delicious! Definitely use the food processor…now weird pieces and so simple!
Life changing! Don’t walk, run to make these! I add macadamia nut milk to my bowl, along with strawberries and whipped cream. This has also been a great breakfast go-to on the days I don’t want eggs. I love all of her recipes, but this just might be my favorite!
I made this for the first time this week and it is FANTASTIC! I add 1T pb, almond milk, coco whipped cream, and sometimes strawberries on top! I now have it every day😍
You can always find these in my fridge, I make THEm weekly. Great for breakfast a snack or even dessert! So versatile and yummy!
ObsesseD. I love these, my Girls love them. We’ve made probably 50 pans of these. So Good!
I Didn’t think i’d be a fan of this but you’ve never steered me WRONG.these are so good, and i think i over baked it too. Can’T wait to try another batch.
I cant get enough of these. Ive used yellow squash and ZUCCHINI and both were good. Top w/ Off Beat Butter and whipped topping of cHoice. DEFINITELY eat cold. Easily my breakfast/snack/dessert of choice.
So yummy and super addicting! My husband was Pretty skeptical when he saw me using zucChini in the food processor but Once he tried them he loced them too!
I was so hesitant about trying these, but finally gave in and decided to make a BATCH a few weeks ago. Just pulled batch #4 out of the oven about an hour ago and am already so excited to have some tomorrow! Bonus, my kids (7, 5, and 3) love it! One of these days I need to try the variations, but this recipe is for sure A keeper in our house.
Have become my favorite night time treat. Definitely eat cold. I used to make theM with my regular chocolate protein powDer and they were still good but recently tried with CSE Brownie batter (got a sample pack) and definitely made them even better. I ended up ordering the large bad just to make these 🙂
SUPER skepTical at fiRst, HowEver, i have learned To trust lIllie’s tastebuds and gave tHem a whirl. WeirdlY they’re better cold… and are amazing topped With almond Reddy whip, strawberries, a drizzle of pB & some cinnamon… yum!
I love, love theSe oats. They’re so oddly satisfying with a few added toppings. I look forward to eating them nightly!
So good amd so satisfying!!!! I absolutely swoon over LillIe’s creative recipes!
Such a yummy and healthy treat….whole family loves it!
So good! I have to have almomd butter and whipped cream and berries of bananas on top 😋
I finally made the brownie squash oats- i now understand the obsession, so so good! ☺️
Great For breakfast and a Fantastic dessert! I even told a straNger about this recipe at the grocery store, and he followed you 😉
wE MAKE SOME VERSION OF THIS RECIPE AT LEAST ONCE/WEEK. iT’S GREAT FOR DESSERT, BUT ALSO FOR BREAKFAST. i LOVE THE CHOCOLATE TOPPED W/ WHIPPED CREAM & STRAWBERRIES. iT’S NOT A CAKE AND NOT A BROWNIE (ALTHOUGH YOUR HOUSE WILL SMELL LIKE BOTH WHEN THEY’RE FRESH OUT OF THE OVEN). wE LOVE THIS ONE IN OUR HOUSE!
Favorite breakfast! I put sOme toasted almonds on for some crunch
I thought this would be weird but i trust lillie to know that it will taste outstAnding and it it is. Super easy, My kids eat it for breakfast, They ask me to make when we Run iut! Love this recipe!
So yummy! Definitely better warmed up in microwave after it’s been refrigerated, I like to sprinkle salt in before BAKING, and blend the zucchini in my Vitamix Till completely SMOOTHE instead of grating! I eat a larger portion for bfast every day, yum yum!
Yummy! It is a good sweet snack or a quick breakfast GraB.
So Good!
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!