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
Scale
- 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