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.
- 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
- Combine all ingredients in a pot.
- Stir well to combine.
- Bring to Boil.
- Cook for 5 minutes on medium heat.
- Eat warm with vegan creamer.