These macro-friendly Brownie Baked Squash Oats are delicious, easy, and just might be the fix for your dessert craving.
A Quick Look At The Recipe
- Recipe Name: Brownie Baked Squash Oats
- Ready In: 60 minutes
- Serves: 8 servings
- Calories: 150 cal
- Protein: 12g
- Fat: 3g
- Carbs: 19g
- Why You'll Love It: 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)!
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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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!