Zucchini Bread Oatmeal is a healthy bowl of old-fashioned oats with grated zucchini, spices and nuts. It’s got all the flavors of fresh baked zucchini bread for a super healthy breakfast!
As soon as the zucchini starts growing in my garden it I start adding it to everything from this Zucchini Bread Oatmeal to this Tropical Pineapple Zucchini Smoothie!
A quick + healthy breakfast recipe, it’s simply freshly grated zucchini added to a bowl of oats, nuts and spices. It’s a simple step you can take to transform your everyday breakfast into a tasty bowl of healthy + gluten free oats packed with veggies!
How to Make Zucchini Bread Oatmeal
This Zucchini Bread Oatmeal is simple to prepare. Really no different than any stove top oatmeal you might typically make for breakfast.
Step 1: Start by grating fresh zucchini.
How should you grate zucchini?
I always use a box grater like this one and utilize the medium sized grate. The smaller size grate is too delicate and tends to make the zucchini mushy when it’s mixed into the oatmeal. We still want to have some structure to the shredded zucchini.
When you add shredded zucchini to your bowl of morning oats, it’s an easy way to bring some fresh vegetables into your breakfast routine. I find that in order to get the recommended serving of vegetables per day, I need to start bright and early.
Step 2: Prepare your oatmeal.
Add milk/water, oats and spices in a small saucepan, bring to a boil and simmer. Add chia seeds and grated zucchini. Cook until oats are tender.
Step 3: Add sweetener + top with nuts.
Then add sweetener and vanilla. Top it with nuts and all the extras you desire!
What to make with extra zucchini?
Every summer it seems that gardens are overflowing with zucchini and gardeners are soliciting neighbors, coworkers, the mailman, to relieve them of their overabundance. What a great problem to have! I encourage you to bring extra produce you are growing to your local food pantry.
And as your garden (or your neighbor’s garden) keeps supplying you with more zucchini, try baking this Whole Wheat Zucchini Walnut Bread (easily freezable) or a Lemon Zucchini Microwave Cake that takes 2 minutes to make and maybe less time to devour!
Try these easy zucchini recipes:
- Greek Pasta Salad with Zucchini  – Vegetarian
- Zucchini Lasagna Roll ups – Vegan + Gluten Free
- Baked Zucchini Pie – Vegetarian
- Zucchini Burritos with Special Sauce – Vegetarian
- 1/3 cup organic rolled oats
- 1 cup unsweetened almond milk or water
- 1/2 tsp ground cinnamon
- 1/2 cup grated zucchini I like the texture of a medium grate.
- 2 tsp chia seeds
- 1 tsp vanilla extract
- chopped walnuts to top
- 2 tbsp packed brown sugar to top
- drizzle of maple syrup optional
- 1 banana, sliced optional
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In a small pot, add milk/water, cinnamon and oats. Bring to a boil and simmer over medium heat, stirring a few times ~ 3 min.
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Add in the chia seeds and grated zucchini. Continue to simmer, stirring occasionally about 4 min until desired texture is reached.
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When cooked, remove from heat and stir in vanilla and brown sugar. Top with chopped walnuts, sliced bananas and perhaps a drizzle of maple syrup.
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How many calories in this dish?
Hi Kekoa, There are approximately 300 calories for 1 serving of zucchini bread oatmeal. If you add the drizzle of maple syrup at the end, add on 30 calories.
This recipe sounds delicious! Oatmeal to a whole new level! Thank you very much for sharing!
Thank Marianela!Hope you enjoy it! I can’t wait for my garden zucchini!
Hey nice post. I hope it’s alright that I shared this on my Twitter, if not, no problem just let me know and I’ll
remove it. Regardless keep up the good work.
wow i love zucchini thanks for sharing this great combination
what is the portion size 1/2 a cup?
Hi Ana, this oatmeal can be split into 1 or 2 servings. At 1 serving it has approx.330 calories – cut this in half if you split this between two bowls. I haven’t measured the cooked oatmeal with all the toppings included, but 1/2 cup sounds about right for 1/2 the recipe.
This is a great way to add veggies into my routine =]
I was thinking of making this ahead for work, do you think it will be ok if made or reheated in a microwave? If so, any tips on doing so so it comes out alright?
Hi Nikki! That’s a great question. I had never tried it in the microwave, so I did a test-run for you this morning. Here’s the result: The first 3 minute cook time needs to be reduced to adjust for the power of the microwave. Run it for 1.5 minutes, watching carefully after 1 minute or risk overflow (I needed to stir mine). Then stir in the chia and zucchini. Microwave for 4 minutes – but set the microwave to MEDIUM power (power 4 or 5 depending on your microwave). Then proceed with the rest of the add-ins, stir and give it a few minutes to cool down. I don’t recommend making it ahead of time because zucchini tends to get watery and mushy.
Have you tried this as “overnight oats”?
I haven’t tried this as overnight oats. Give it a shot and let us know!