Zucchini Bread Oatmeal
This Zucchini Bread Oatmeal is a comforting and nutritious breakfast that cleverly incorporates finely grated zucchini, infusing your morning oats with a boost of fiber and a delightful, warm spiced flavor reminiscent of classic zucchini bread.
For 1 serving
Wash and trim the ends of a small zucchini. Using the fine side of a box grater or a food processor, finely grate enough zucchini to yield ½ cup. Set aside.
In a small to medium saucepan, combine the rolled oats, unsweetened almond milk, finely grated zucchini, ground cinnamon, ground nutmeg, vanilla extract, light brown sugar, and a pinch of sea salt.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
Once simmering, reduce the heat to low and continue to cook for 7-10 minutes, stirring more frequently as the oatmeal thickens. Cook until the oats are tender, the liquid is absorbed, and the zucchini has completely softened and integrated into the oatmeal.
Remove the saucepan from the heat. If the oatmeal is too thick, stir in a splash more milk or water until desired consistency is reached. Let it stand for 1-2 minutes to allow it to set slightly.
Pour the zucchini bread oatmeal into a serving bowl. Top with chopped pecans and an optional drizzle of maple syrup or extra brown sugar.
Serve immediately and enjoy your warm, spiced, veggie-packed breakfast!
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Fine Grating is Key:** Ensure your zucchini is very finely grated. This helps it disappear into the oatmeal, providing moisture and nutrients without a noticeable texture.
- 2**Adjust Sweetness:** The amount of brown sugar or maple syrup is a suggestion. Taste your oatmeal before serving and add more sweetener if you prefer it sweeter.
- 3**Prevent Sticking:** Stir the oatmeal frequently, especially towards the end of cooking, to prevent it from sticking to the bottom of the pan and ensure even cooking.
- 4**Meal Prep Option:** Cook a larger batch of the oatmeal (without toppings) and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat with a splash of milk or water and add fresh toppings.
Adapt it for your goals.
Protein Boost
Stir in a scoop of vanilla or unflavored protein powder after cooking, or swirl in a tablespoon of almond butter or cashew butter for added protein and creaminess.
Fruit & Nut Add insFruit & Nut Add-ins
Fold in a tablespoon of raisins, dried cranberries, or mini chocolate chips during the last minute of cooking. You can also swap pecans for walnuts or sliced almonds.
Spice It UpSpice It Up
Add a tiny pinch of ground ginger or allspice along with the cinnamon and nutmeg for an even more complex 'zucchini bread' flavor profile.
Why this is on our healthy list.
Rich in Fiber
Both oats and zucchini are excellent sources of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
Nutrient-Dense
Zucchini provides vitamins A and C, potassium, and antioxidants, while oats contribute essential minerals like manganese, phosphorus, and magnesium, supporting overall health.
Sustained Energy
The complex carbohydrates in rolled oats provide a slow and steady release of energy, keeping you feeling full and energized throughout your morning without a sugar crash.
Frequently asked questions
While you can, steel-cut oats require a longer cooking time (typically 20-30 minutes) and more liquid. The texture will also be chewier. For this quick recipe, rolled oats are recommended.
