Zucchini Bread Oatmeal
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Zucchini bread in oatmeal form...who knew?! This tasty dish comes together in less than 15 minutes—perfect for when you’re craving the warm spiciness of zucchini bread but don’t have time to make a whole loaf. Luxurious canned coconut milk lends this oatmeal a satisfying, decadent creaminess, while the grated zucchini adds a dose of Vitamin C, B Vitamins, and Potassium. Chia seeds help thicken the oatmeal and provide a nice boost of healthy fats! I don’t recommend skipping the suggested toppings below—they give this bowl a nutty, sweet chewiness and that signature zucchini bread flavour. And you may be happy to know that this oatmeal is super versatile (often I don’t even measure when I make it at home!)—you can use rolled or instant oats, grated or finely grated zucchini, and play around with the zucchini-to-oat ratio however you’d like. I encourage you to find your perfect bowl! This recipe is inspired by my 2011 version.
Yield
2 generous bowls
Prep Time
5 Minutes
Cook time
8 Minutes
Total Time
13 Minutes
Ingredients:
For the oatmeal:
- 1 (14-ounce/400 mL) can light coconut milk
- 2/3 cup (66 g) gluten-free rolled oats*
- 1 cup (125 g) packed finely grated zucchini (1 medium)**
- 2 tablespoons (20 g) chia seeds
- 1/2 to 1 teaspoon cinnamon, to taste
- 1/4 teaspoon freshly grated nutmeg or a dash of ground nutmeg
- 1 1/2 tablespoons (22.5 mL) pure maple syrup or 1 large ripe banana, mashed
- Small pinch fine sea salt
- 1 teaspoon pure vanilla extract
Topping suggestions:
- Chopped pecans
- Raisins or chopped pitted dates
- Pat of coconut oil or vegan butter
- Pure maple syrup or coconut sugar
- Cinnamon
- Shaved dark chocolate
Directions:
- Add all of the oatmeal ingredients except for the vanilla to a medium pot and stir to combine. Bring mixture to a simmer over medium-high heat. Reduce heat to medium. Cook uncovered for 7 to 9 minutes, stirring frequently, until thickened.
- Remove from heat and stir in the vanilla. Adjust spices and sweetener to taste, if desired.
- Divide the oatmeal into bowls and top with your desired toppings. Leftovers will keep in an airtight container in the fridge for 3 to 5 days. To reheat, add the leftovers to a small pot along with a splash of coconut milk. Stir and heat over medium until heated through. Alternatively, you can enjoy leftovers cold too!
* You can use instant oats instead of rolled oats, if you prefer. Instant oats have a much less chewy texture and tend to disappear into the mixture, but they work well for babies and toddlers who aren’t able to chew the larger oats.
** If you use the finest grate hole on the box grater, the zucchini will virtually disappear into the oatmeal, whereas a standard-size grate hole will yield visible strands of zucchini throughout (and amp up the bowl’s chewy texture). You can play around with these two options to see which way you prefer the oatmeal. Once you get used to it, feel free to add even more zucchini to future pots!
Make it nut-free: Omit the pecan topping.