Wholesome, hearty, and naturally sweet with fiber-rich oats, zucchini banana oatmeal is perfect for healthy breakfasts or meal prep days.
Why You’ll Love This Recipe
- Tastes like banana bread in oatmeal form
- Includes hidden veggies for a fiber and nutrient boost
- Naturally sweetened with banana—no added sugar needed
- Vegan, gluten-free, and dairy-free
- Quick and easy for busy mornings
Ingredients
- 1/2 cup rolled oats
- 1 cup unsweetened almond milk (or milk of choice)
- 1/2 cup grated zucchini (no need to peel)
- 1 ripe banana, mashed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: nut butter, chopped nuts, fresh fruit, maple syrup
Directions
- In a small saucepan, combine the oats, almond milk, grated zucchini, mashed banana, cinnamon, vanilla extract, and salt.
- Bring to a gentle boil over medium heat.
- Reduce heat to low and simmer for 5–7 minutes, stirring frequently, until the oats are creamy and the zucchini is tender.
- If the mixture becomes too thick, stir in a splash of milk to loosen.
- Pour into a bowl and add your favorite toppings such as nut butter, fresh fruit, or chopped nuts. Serve warm.
Servings And Timing
Servings: 1 serving
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Calories Per Serving: ~210 kcal
Variations
- Chocolate Banana Oatmeal: Add 1 teaspoon of cocoa powder while cooking for a chocolate twist.
- Nutty Banana Oats: Stir in 1 tablespoon of almond or peanut butter.
- High-Protein Option: Mix in a scoop of vanilla protein powder and adjust the milk as needed.
- Extra Fruit: Top with sliced strawberries, blueberries, or chopped dates.
- Savory Version: Omit the banana and cinnamon, and add nutritional yeast, black pepper, and a soft-boiled egg.
Storage/Reheating
Store leftover oatmeal in an airtight container in the fridge for up to 3 days.
To reheat, warm on the stovetop or in the microwave with a splash of milk to bring back its creamy consistency.
This oatmeal is also great for meal prep—just batch-cook and portion into containers for grab-and-go breakfasts.
FAQs
Can I Make This Recipe Ahead Of Time?
Yes, it stores well for up to 3 days in the fridge. Just reheat with a little milk when ready to eat.
Is This Recipe Gluten-Free?
Yes, as long as you use certified gluten-free oats.
Do I Need To Peel The Zucchini?
No, there’s no need to peel. The skin adds nutrients and blends well into the oats.
Can I Use Frozen Banana?
Yes, just thaw and mash before adding to the pot.
Can I Make This In The Microwave?
Yes, combine all ingredients in a microwave-safe bowl and cook in 30-second intervals, stirring in between, until creamy.
Can I Add Sweetener?
If you prefer a sweeter bowl, drizzle with maple syrup or honey before serving.
What Kind Of Milk Works Best?
Any milk works—almond, oat, soy, cow’s milk—just choose what fits your dietary needs.
Can Kids Eat This?
Absolutely! It’s a great way to sneak in vegetables at breakfast.
Can I Double Or Triple The Recipe?
Yes, just scale the ingredients and adjust cooking time slightly for larger batches.
How Do I Make It Creamier?
Use full-fat coconut milk or add a splash of cream or plant-based creamer for extra richness.
Conclusion
Zucchini Banana Oatmeal is a wholesome, delicious way to energize your morning. With the comfort of banana bread and the nutrition of hidden vegetables, this simple bowl delivers both flavor and nourishment. Whether you’re meal prepping or making it fresh, this recipe is a feel-good breakfast you’ll keep coming back to.
More Wholesome Recipes
- If you enjoyed the heartiness of this dish, try the Hawaiian Coconut Banana Bread for a moist, tropical twist on a banana classic.
- For something cozy and bakery-inspired, the Banana Bread Cinnamon Swirl Rolls offer rich cinnamon flavor and banana warmth.
- Looking for another wholesome breakfast? The Fluffy Banana Oat Pancakes bring oats and bananas together in a fluffy, filling stack.
- Got extra zucchini? Put it to good use with the creative and satisfying Zucchini Breadwich—a unique veggie-based snack.
- For a nutrient-dense, naturally sweetened bake, the Oatmeal Apple Carrot Cake is a wholesome choice loaded with texture and flavor.
Zucchini Banana Oatmeal
- Total Time: 12 minutes
- Yield: 1 serving 1x
- Diet: Vegan
Description
Creamy, cozy, and naturally sweet, this hearty bowl of oatmeal sneaks in shredded zucchini for added nutrition—perfect for a wholesome breakfast that tastes like banana bread.
Ingredients
- 1/2 cup rolled oats
- 1 cup unsweetened almond milk (or milk of choice)
- 1/2 cup grated zucchini (no need to peel)
- 1 ripe banana, mashed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: nut butter, chopped nuts, fresh fruit, maple syrup
Instructions
- In a small saucepan, combine the oats, almond milk, zucchini, banana, cinnamon, vanilla, and salt.
- Bring to a gentle boil over medium heat, then reduce the heat to low.
- Simmer for 5–7 minutes, stirring frequently, until the oats are creamy and the zucchini is tender.
- If the mixture becomes too thick, add a splash more milk to reach your desired consistency.
- Transfer to a bowl and top with nut butter, chopped nuts, or fresh fruit as desired. Serve warm.
Notes
- Use very ripe bananas for natural sweetness without added sugar.
- Shred zucchini finely so it blends seamlessly into the oatmeal.
- This recipe can be doubled or tripled for meal prep.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 9g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg