I have been on an oatmeal kick lately since it finally started to cool down in LA. October was miserably hot and I couldn't be happier to embrace cooler weather, even if it only lasts for a few days. With cooler weather, I find myself reaching for oatmeal in the morning and am always on the look out for new recipes to keep things fresh.
Inspired by one of my breakfast favorites, zucchini bread, this simple and healthy zucchini oatmeal is a great way to sneak in some veggies with breakfast. The basic recipe pulls in the traditional flavors of zucchini bread - cinnamon, nutmeg, brown sugar, and lots of shredded zucchini. From there, I highly encourage playing around with your favorite toppings - pecans, almond butter, shredded coconut, raisins, or even some chocolate chips.
Looking for more ways to sneak veggies into your morning oats? Try this Baked Carrot Cake Oatmeal with Cream Cheese Glaze, it's one of my all time favorites.
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- 1/3 cup oats
- 1 cup unsweetened vanilla almond milk
- 1/2 tsp. ground cinnamon
- 1/8 tsp. nutmeg
- 1/2 cup zucchini, grated
- 1 tbsp brown sugar
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Add the oats, milk, cinnamon, and nutmeg to a small pot. Bring to a boil.
Stir in the zucchini and brown sugar. Turn down to a simmer and cook for 5-7 minutes until oats are cooked through. Top with nuts, raisins, nut butter, shredded coconut, or even chocolate chips.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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