I get so many good ideas from Instagram.  One of the girls I follow posted a photo of her Zucchini Oatmeal, and I just knew I had to make some and share it. I wish I could remember who it was and give her a shout out, but I didn’t mark her post.  🙁

I grew up on Zucchini Bread, and LOVE it.  This idea for breakfast sounded just perfect!

 

I found a recipe for overnight Zucchini Oatmeal on Pinterest, but I didn’t want to leave it overnight.  Instead, I made it like I would regular oatmeal.  The link for overnight recipe is here ===> RECIPE

As usual, I gathered my ingredients.  I didn’t grow up with raisins in my zucchini bread, but it sounded pretty good .  I decided to see what my sister had in her pantry and found orange flavored dried cranberries.  I decided to use those instead of raisins.  I also decided to use Pumpkin Pie Spice instead of Cinnamon.

Clean and shred your zucchini, then just put the ingredients together and cook for 5 minutes. It’s delicious!  If you like zucchini bread, I highly recommend trying this out.  Also, if you have a picky eater, peal the squash first.  This is an easy way to sneak some veggies into their diet.  😉

I added a bit of Vanilla Creamer just before I ate it.  omnomnoms.

Ingredients
  • 1/2 cup rolled oats, regular or gluten free
  • 1/4 cup grated zucchini
  • 1 T raisins
  • 1 T ground flax
  • 1 T chopped pecans or walnuts
  • 1/2 – 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1-2 tsp pure maple syrup
  • 1/2 cup milk of choice
  • 2 tsp cashew butter (optional)
  • Dash of sea salt
Instructions
  1. Combine all ingredients in a pot.
  2. Stir well to combine.
  3. Bring to Boil.
  4. Cook for 5 minutes on medium heat.
  5. Eat warm with vegan creamer.