Zucchini Bread Oatmeal

I had a zucchini that needed to be used and wanted to use it in a creative way.  I decided why not add it to my oatmeal in the morning.  I had seen this done several times before and have always wanted to give this a try, especially because I love adding veggies to my breakfast in subtle ways.  I love the pop of green color the zucchini gives to the oatmeal and it tastes more sweet than savory!

Zucchini Bread Oatmeal

This recipe was adapted from here:

Ingredients:

  • 1/3 cup GF rolled oats
  • 1/3 cup – 1/2 cup almond milk (depending on how thick you like it)
  • 1/4 cup zucchini, grated
  • 1 tbsp ground flax seeds
  • 1 tsp chia seeds
  • dash of sea salt
  • 1 tbsp maple syrup
  • 1/2 tbsp raisins
  • 1/2 tbsp pecans
  • 1 tsp shredded coconut
Directions:
  1. Combine all ingredients except raisins, pecans, and coconut, and stir together.
  2. Place in the fridge overnight.
  3. In the morning, Top the oats with raisins, pecans, and coconut and enjoy!

Zucchini Bread Oatmeal 2

You can also make this right before eating if short on time (but the oats won’t be as soft or have as much volume).  You can also heat the oats in the morning if you don’t like them cold.  However, if you prepare this the night before, breakfast is ready so quickly in the morning!
Zucchini Bread Oatmeal 3
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