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!

macro friendly recipe for brownie baked squash oats by www.lillieeatsandtells.com

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!

macro friendly recipe for brownie baked squash oats with vegan whipped cream and strawberries by www.lillieeatsandtells.com

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.

macro friendly recipe for brownie baked squash oats by www.lillieeatsandtells.com

How to Serve Your Brownie Baked Squash Oats

macro friendly recipe for brownie baked squash oats with vegan whipped cream chocolate chips and strawberries by www.lillieeatsandtells.com

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!

macro friendly recipe for brownie baked squash oats by www.lillieeatsandtells.com

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, the tasty breakfast/snack you deserve!)
5 from 50 votes
Course Dessert/Snack
Cuisine Healthy
Prep Time 45 minutes
Servings 8
Calories 150 kcal

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 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: 128gFiber: 3.4gCalories: 150kcalFat: 3gProtein: 12gCarbohydrates: 19g
Keywords brownies, chocolate, oats, squash

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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Recipe Rating




Comments

  1. 5 stars
    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!

  2. 5 stars
    So delicious! I have been eating this for breakfast 3 weeks in a row. It delicious, filing and satisfies the sweet tooth.

  3. 5 stars
    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!

  4. 5 stars
    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!

  5. 5 stars
    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.

  6. 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

  7. 5 stars
    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.

  8. 5 stars
    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.

  9. 5 stars
    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.

    1. 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!

  10. 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!

  11. 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😍

  12. 5 stars
    You can always find these in my fridge, I make THEm weekly. Great for breakfast a snack or even dessert! So versatile and yummy!

  13. 5 stars
    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.

  14. 5 stars
    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.

  15. 5 stars
    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!

  16. 5 stars
    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.

  17. 5 stars
    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 🙂

  18. 5 stars
    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!

  19. 5 stars
    I love, love theSe oats. They’re so oddly satisfying with a few added toppings. I look forward to eating them nightly!

  20. 5 stars
    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 😉

  21. 5 stars
    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!

  22. 5 stars
    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!

  23. 5 stars
    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!

  24. 5 stars
    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!

  25. 5 stars
    These are absolutely amazing! Have made a vanilla version the past month and now making the chocolate. Lillies recipes NEVER disappoint ❤️

  26. 5 stars
    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.

    1. 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!

  27. 5 stars
    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!

  28. 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!

  29. 5 stars
    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!

  30. 5 stars
    Exactly as so thoughtfully described. Follow Lillie’s directions on how to serve and you’ll be even happier.

  31. 5 stars
    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!

  32. 5 stars
    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!

  33. 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

  34. 5 stars
    I’ve made at least 10 pans of this – it’s fabulous!! Thank you for another fabulous recipe that even my kidlets enjoy!! ❤️

  35. 5 stars
    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!

  36. 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!

  37. 5 stars
    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!

  38. 5 stars
    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! ❤️

  39. 5 stars
    Made a double batch and am enjoying them every day with different toppings! So delicious! Thank you for another great recipe!

  40. 5 stars
    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.

  41. 5 stars
    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!

    1. 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! 🙂

    1. 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!

  42. 5 stars
    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!