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–+ servings
right three quarters of a white bowl filled with zucchini banana bread oatmeal.

Zucchini Bread Oatmeal

If you've been looking for clever ways to sneak more veggies into your diet, this tasty breakfast recipe is for you! My Zucchini Bread Oatmeal is sweet and cinnamon-y like your favorite quick bread, but is packed with good-for-you ingredients that'll keep you full till lunchtime.
5 from 2 votes
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Breakfast
Cuisine American
Servings 2 - 4 bowls
Calories 443 kcal

Equipment

Ingredients
  

  • 2 teaspoon Butter or sub coconut oil, vegan butter
  • 1 large Zucchini grated. Can substitute yellow summer squash.
  • 1-2 medium Bananas to taste, for sweetness
  • ¼ teaspoon Kosher Salt
  • 1 teaspoon Cinnamon
  • 1 C Rolled Oats or sub quick cooking oats
  • 2 C Milk any dairy or plant based milk will work
  • 1-2 tablespoon Raisins optional
  • Vanilla Almond Granola or roasted nuts; optional, for serving
  • Cream optional, for serving

Instructions
 

  • Start by grating your zucchini on the large side of a box grater. While you're working, melt a small knob of butter in a saucepan.
    2 teaspoon Butter, 1 large Zucchini
  • Once the butter is melted, toss in the zucchini shreds and a three-finger pinch of salt. Peel your bananas and break them into pieces before tossing them in with the zucchini.
    1-2 medium Bananas, ¼ teaspoon Kosher Salt
  • Sauté the banana and zucchini for about 3-5 minutes. The zucchini should release a decent amount of liquid, and the bananas should start smelling super fragrant and yummy.
  • Now add the oats, milk, cinnamon and raisins (if you're using them). Stir to mix and bring to a simmer.
    1 teaspoon Cinnamon, 1 C Rolled Oats, 2 C Milk, 1-2 tablespoon Raisins
  • Continue cooking for 5-10 minutes, stirring occasionally. The oats should absorb all of the liquid, and the porridge should become quite thick.
  • When it's cooked to your liking, dish out into individual bowls. Top with grain-free granola or chopped roasted nuts and a drizzle of cream for a bit of lusciousness. Enjoy!
    Vanilla Almond Granola, Cream

Notes

  • Nutrition facts do not include optional toppings of nuts or cream.
  • ¼ of this recipe is a large enough serving size to keep me full, but the nutrition facts are for ½ of the recipe in case you're a bigger morning eater than I am.
Optional Variations:
  • Vegan/Dairy-Free - Simply swap the butter for coconut oil or vegan butter, and use a plant based milk of your choice. If you want the richness of that cream drizzle, this recipe for oat milk brown sugar creamer is delightful to keep on hand
  • Gluten-Free - Make sure to reach for certified gluten-free oats.
  • Add-Ins - Feel free to add a splash of vanilla extract, vanilla paste, or vanilla powder for aromatic warmth. You could also use some almond extract for a nutty twist. While I think it’s perfectly sweet with just the bananas, you’re welcome to add a sprinkle of brown sugar or coconut sugar or a drizzle of pure maple syrup to serve.
Storing:
Leftovers will last in the fridge for up to a week, or in the freezer for up to three months. If you're freezing it, I recommend freezing into individual portions using silicone muffin cups, delitainers or Souper Cubes. If frozen, allow to defrost in the fridge overnight before reheating for best results. You'll likely want to add some extra milk or water to help thin them out. You can reheat them on the stovetop or in the microwave in short bursts.

Nutrition

Calories: 443kcalCarbohydrates: 64gProtein: 16gFat: 15gSaturated Fat: 8gTrans Fat: 1gCholesterol: 35mgSodium: 449mgPotassium: 1169mgFiber: 8gSugar: 24gVitamin A: 884IUVitamin C: 34mgCalcium: 339mgIron: 3mg
Keyword Cheap, Comforting, Easy, Fast, Fruit, Gluten Free, Healthy
Tried this recipe?Let us know how it was!