My Zucchini Bread Oatmeal is sweet and cinnamon-y like your favorite quick bread, but is free from refined sugars and packed with whole grain goodness that'll keep you full till lunchtime. If you've been looking for clever ways to sneak more veggies into your diet, this tasty breakfast recipe is for you!
As someone who likes to eat healthfully, I'm often disappointed by the added sugar content in instant oatmeal packets. I mean, don't get me wrong. I still love them and use them to make my easy fruit crumbles, but when I'm looking to get a lot of nutritional bang for my breakfast buck, they just don't measure up.
This recipe for zucchini oatmeal tastes like my Nana's favorite zucchini bread, but all the sweetness comes from bananas! And since it is loaded with whole grains and topped with crunchy nuts, it keeps me full until lunchtime. Seriously, y'all. Do yourself a favor and spend 10 minutes making this yummy breakfast. You’ll be so glad you did!
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Why You’ll Love This Oatmeal Recipe
- Nutritious & Delicious - Even though this bowl of zucchini oats satisfies any sweet tooth, it has enough veggies in it to constitute a full serving size! By the time you're done eating a bowl, you've already consumed roughly ⅓ of the whole grains, ½ of the fruit and ¼ of the vegetables in your daily recommended values.
- Quick & Easy - Much like my carrot cake oatmeal, the most "difficult" part of the zucchini bread version is grating the veggies. Don't worry though, it literally takes just 2 minutes. The rest of the recipe is dead simple—and by that I mean I can handle making it before downing my fancy at-home coffee. That's really saying something!
- Kid-Friendly - While I don't personally have tiny humans to feed (just the furry kind), this naturally sweetened bowl of oats is a great breakfast recipe for sneaking some veggies into their diet. Oh, and if the color green in their morning meal is sounding the ick-alarm? Simply swap in a yellow summer squash instead. They'll never be the wiser.
Ingredients & Substitutions
Just a few simple ingredients are all you need to make these delicious zucchini banana bread oatmeal:
- Butter - If possible, opt for organic grass-fed butter for the best nutritional profile. You can also sub coconut oil, vegan butter, avocado oil, or even vegetable oil.
- Grated Zucchini - This is one of my favorite recipes for when I have an abundance of zucchini that needs eating. There's no need to squeeze out the excess water and you don’t have to turn on the oven! You're welcome to swap in any other variety of summer squash you have on hand.
- Mashed Bananas - The spottier, the better!
- Kosher Salt & Cinnamon - A bit of salt and spice help balance out the sweetness.
- Rolled Oats - I opted to use old fashioned oats for this zucchini oatmeal, but quick cooking oats or quick cooking steel cut oats would also work! You can also use regular steel cut oats, but prepare yourself for about 30 minutes of cooking time. Remember that steel cut oats (regular or quick cooking) will have a chewier texture than rolled oats, so keep that in mind as you decide. I don't recommend instant oats here—they don't have the best texture (or really, any texture at all). Quick cooking oats only add about 3 minutes of kitchen time to your breakfast and will yield a more toothsome result.
- Milk of Choice - Feel free to use any dairy or plant based milk. I've made it with whole milk, oat milk, cashew milk, and almond milk, all with excellent results.
- Raisins - My Nana always added raisins to her traditional zucchini bread, so they're a nostalgic addition. While they're totally optional, they add juicy pops of sweetness throughout! Other good options include sultanas (golden raisins), chopped dried apricots, or date pieces.
- Almond Vanilla Granola or Roasted Pecans - Optional, but excellent for some textural interest.
- Cream - I love adding a drizzle of heavy cream to my porridge for some added richness. Feel free to swap in milk or non-dairy creamer, or omit it.
How to Make Zucchini Bread Oatmeal
This easy, inexpensive breakfast recipe comes together in just a few simple steps:
Step 1: Grate a medium zucchini on the large side of a box grater. While you're working, melt a little bit of butter in a saucepan.
Step 2: Sauté. Once the butter is melted, toss in the zucchini shreds and a three-finger pinch of sea salt. Peel your bananas and break them into pieces before tossing them in with the zucchini. Sauté the banana and zucchini for about 3-5 minutes. The zucchini should release its extra liquid, and the bananas should start smelling super fragrant and yummy.
Step 3: Simmer. Add the oats, milk, cinnamon and raisins (if you're using them). Stir to mix and bring to a simmer. Continue cooking for 5-10 minutes, stirring occasionally. The oats should absorb all of the liquid, and the porridge should become quite thick.
Step 4: Serve. When it's cooked to your liking, dish out individual servings. Top with grain-free granola or chopped roasted nuts and a drizzle of cream for a bit of lusciousness. Enjoy!
Optional Variations & Dietary Adaptations
- 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.
Expert Tips
- Use fresh zucchini for the best texture and flavor. Frozen or pre-spiralized zucchini tends to be a bit thicker than I like and doesn’t meld as well with the oats.
- A food processor outfitted with the grating blade is a quick and efficient tool for prepping zucchini in bulk. (When I broke my wrist, this was my go-to move!)
- Need ripe bananas in a hurry? Pop them in a 300°F toaster oven (unpeeled on a parchment-lined baking sheet) for 15–20 minutes, or until the skins turn black and the flesh softens. It’s a great way to bring out their natural sweetness—perfect for this recipe!
Storage Instructions
- This zucchini oatmeal is a great recipe for meal prep. Transfer any leftovers to an airtight container and let them cool to room temperature before refrigerating or freezing.
- 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 the zucchini bread oats to defrost in the fridge overnight before reheating for best results. You can reheat them on the stovetop or in the microwave, covered with a damp towel, in short bursts. When you reheat, you'll likely want to add some extra milk or water to help thin them out as they will thicken as they cool.
Serving Suggestions
A cozy bowl of zucchini bread oatmeal is satisfying enough on its own, but I’ve found a few favorite ways to take it over the top. For a little crunchy contrast, try topping it with homemade granola or roasted nuts. A drizzle of peanut butter or cashew butter adds extra protein and a rich, nutty flavor that pairs beautifully with the warmly spiced base.
You can also pile on fresh fruit like sliced bananas, berries, or grated apple to bring brightness and natural sweetness to each bite. For an extra touch of indulgence, add a drizzle of cream or, for a tangier twist, a few spoonfuls of plain or vanilla yogurt.
FAQs
Yep! All summer squash are interchangeable here—feel free to swap in zephyr or patty pan squash, too!
There are so many, it’s hard to choose! Aside from this sweet zucchini bread oatmeal, try my carrot cake oatmeal, pumpkin pie baked oatmeal, banana nut butter baked oatmeal, baked apple cinnamon steel cut oats, and high-protein berry cheesecake overnight oats next.
More Of My Favorite Zucchini Recipes
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Zucchini Bread Oatmeal
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.
- 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.
Nutrition
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