Zucchini oatmeal is an easy, make-ahead, healthy breakfast and a great way to use up zucchini when it is in season and in abundance. This oatmeal has warm spices like cinnamon and cloves and when combined with zucchini, raisins and walnuts is reminiscent of zucchini bread but with much less sugar and no oil or flour.
If you are trying to add more vegetables to your diet, this is a great recipe because you get a serving in first thing in the morning without even tasting it. Zucchini is a versatile vegetable and has a mild flavor so it works well in both sweet and savory dishes. It is great to eat year-round because it is almost always at an affordable price and if you grow it in the summer, you know that it can take over gardens and produce an abundance! If you are looking to use zucchini in a savory way, you should check out my recipe for Cheesy Baked Zucchini Fritters which are made with only 5 ingredients and are very kid-friendly.
What makes zucchini oatmeal so great?
Zucchini oatmeal is great because it tastes like zucchini bread but is a healthier option and a perfect one-bowl, make-ahead breakfast that will keep you feeling full and satisfied. The zucchini and oats provide filling and gut-healthy fiber, and when combined with milk and walnuts for some protein and fat, this recipe has all the nutrition you need to fuel busy mornings.
What do you need to make zucchini oatmeal?
Zucchini – this recipe calls for shredded zucchini, about 1 cup or you can use one small zucchini. If it is more than a cup, the recipe still works out perfectly. You don’t need to worry about draining the water from the zucchini because it is absorbed by the oats and helps keep it moist.
Oats: rolled oats or old-fashioned oats work best in this recipe. If needed, use certified gluten-free for a gluten-free breakfast option. Oats are so economical and are a good source of fibre. Be sure not to use quick oats in this recipe. While they cook faster, the texture of the oatmeal will change and become too dry.
Spices: cinnamon and cloves are used for a slightly sweet, warm flavor – both are classic in zucchini bread but cloves really make it.
Milk: I use dairy milk in this recipe because it contains protein which adds to satiety, but you can use plant-based milk as well (soy milk contains about the amount of protein as dairy milk but other plant-based milks like almond or oat, are not protein sources).
Walnuts – walnuts add healthy fat and contain the plant-based form of omega-3 known as ALA. Pecans or almonds also work well.
Raisins – I like raisins in zucchini bread and oatmeal so I have included them. They add sweetness, texture and flavor. If you don’t like raisins, feel free to leave them out.
Brown Sugar– traditional zucchini bread has lots of sugar. Tis recipe only uses 2 tablespoons making it slightly sweet and perfect for breakfast.
Can you freeze zucchini oatmeal?
Yes – this recipe will freeze well for up to 3 months. Store individual servings in airtight containers and thaw in the fridge the night before for an easy breakfast. Just reheat in the microwave with some additional milk.
How do you serve zucchini oatmeal?
This recipe is best served warm and topped is with some additional milk. You can store it in the fridge for up to 3 days and reheat servings in the microwave. You could also top it with yogurt for more protein.
Is this recipe vegan?
This recipe can easily be made vegan by using a plant-based milk. Any type will work – soy, almond, oat, etc. Choose unsweetened versions of these to keep the added sugar down. If you did use a sweetened milk, you could omit the brown sugar (we haven’t tested this but suspect it would work fine).
Have you tried this recipe? Be sure to leave a comment below or take a photo and tag me on Instagram @christinaiaboni_rd
Zucchini Bread Oatmeal
Equipment
- 1 baking pan 8 x 8 or similar size
Ingredients
- 2 cups rolled oats
- 2 cups milk
- 1 tsp cinnamon
- 14 tsp cloves
- 2 tbsp brown sugar
- 1 cup grated zucchini
- 1/4 cup chopped walnuts
- 1/4 cup raisins or chopped dates
Instructions
- Preheat oven to 400°F.
- Lightly grease an 8-inch baking pan with oil or nonstick cooking spray.
- Combine all ingredients together in a bowl and mix well.
- Pour into prepared baking dish and bake in a preheated oven for 30-35mins or until oatmeal mixture is no longer wet.
- Serve warm topped with more milk. This recipe also reheats well. Just top with milk of your choice and reheat in the microwave.
