Do you ever have one of those “aha!” wake you up in the middle of the night thoughts?? That’s totally how this Zucchini Bread Oatmeal came to me. I was flipping through the weekly ad and some how the pages blended together to give me the idea for Zucchini Bread Oatmeal.
We try to justify to ourselves that zucchini bread would be a legit option for breakfast. However, 1 loaf of zucchini bread usually contains at least 1/4 cup of oil and 1 cup of sugar. Not exactly the sustainable energy you need to start your day. Why not take that bread and transform it into oatmeal? You’ll get the sustainable energy of the oatmeal, veggies from the zucchini, healthy fats from the nuts, and dramatically cut down on sugar. If you’re like me I know that if you add anything to your oatmeal – its fruit. Why not change that up and add veggies instead!! Give it a try! I promise the zucchini hides as well in this oatmeal as it does in bread. I really hope you find this recipe as awesome as I do!!
Tips & Tricks
- I used a cheese grater to shred the zucchini – you could also use a mandolin if you want.
- I also set aside extra zucchini to top with
- There is no need to dry out the zucchini, the extra moisture isn’t a problem in the oatmeal.
- The amount of milk I needed for this varied, it was between 1-1/4 and 1 -1/2 cups almond milk (or soy, coconut etc).
Vegan Zucchini Bread Oatmeal
Yield 2 servings
Deconstruct that Zucchini bread into some Oatmeal!
- 1 1/4 cups Almond Milk
- 1 cup Old Fashioned Oats
- 1/2 cup grated zucchini
- 1.5 Tbsp Brown Sugar (or Maple Syrup)
- 1 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1 Tbsp. Currants/raisins
- A handful of Walnuts
- In a small saucepan and bring the almond milk to a boil
- Add oats and reduce to medium heat
- After 5-7 minutes, when the oats are cooked, add in the remaining ingredients
- If the oats look too thick add another 1/4 cup almond milk.
- Stir to combine and cook for another 1-2 minutes
- Top with walnuts, currants/raisins, and left over zucchini shreds.