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Easy Zucchini Oatmeal

This easy oatmeal tastes like zucchini bread in a bowl. It’s packs a healthy dose of vegetables into each bite, and is a properly combined way to enjoy oatmeal for breakfast.

zucchini oatmeal in a white bowl

When it comes to food combining, I’m often asked what you can eat on top of oatmeal for a properly combined meal. Most people like to top their oatmeal with fresh fruit (which is also a healthy choice), but vegetables make an even better option when it comes to streamlining your digestion and reducing bloat.

Fruit digests very quickly, and is also very cleansing. Because of that, people who practice food combining believe it’s best to eat fruit on its own, so that it can digest quickly and have its nutrients absorbed as efficiently as possible. (Without any other foods slowing them down.) Instead of enjoying fruit on top of your oatmeal, simply enjoy it an hour or so beforehand to maximize your digestion.

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zucchini and rolled oats

This comforting bowl of oats is brimming with zucchini and some classic zucchini bread spices like cinnamon, which is thought to help balance blood sugar levels, and nutmeg. What’s even better, is that it’s easier to make than zucchini bread, because you don’t need to drain any moisture from the zucchini– you’ll naturally simmer it off as you cook the oatmeal.

How to Make Zucchini Oatmeal

I made this batch of oatmeal using old-fashioned rolled oats, but you can use steel cut oats if you prefer– the cooking time will just be longer, in that case. (I prefer to make steel cut oats in the Instant Pot, because it’s more hands-off.) To make this zucchini bread version, simply add shredded zucchini, a splash of maple syrup, and a some spice to the oatmeal for an added dose of flavor and nutrients.

zucchini oatmeal

I like to go a little heavy-handed with the cinnamon, since it’s packed with antioxidants and has anti-inflammatory properties, but feel free to season your oatmeal to your personal taste. I find nutmeg pretty overpowering in flavor, so a teeny-tiny bit goes a long way.

zucchini oameal overhead

Easy Zucchini Oatmeal
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

STARCHGluten-free, Dairy-free, Nut-free, Soy-free, Egg-free, Vegan

This healthy oatmeal tastes like zucchini bread in a bowl, and packs a dose of veggies in each bite. It's also properly combined for streamlined digestion.

Course: Breakfast
Cuisine: American
Keyword: oatmeal, zucchin bread, zucchini
Servings: 2
Calories: 226 kcal
Ingredients
  • 1 cup old-fashioned rolled oats (certified gluten-free, if needed)
  • 1 3/4 cups water
  • 1 zucchini , shredded
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of salt
  • 2 tablespoons maple syrup (or sweetener of choice)
Instructions
  1. Combine the oats, water, zucchini, cinnamon, nutmeg, and salt in a small saucepan over high heat on the stove. Bring the mixture to a boil.

  2. Once boiling, lower the heat and simmer until the oats are tender, about 5 minutes, stirring often. Add the maple syrup to taste, and serve warm.

Per serving: Calories: 226, Fat: 2g, Carbohydrates: 44g, Fiber: 5g, Protein: 6g

Recipe Notes:

  • If you’d like to make this with steel cut oats, you’ll need to simmer the oats for closer to 25 minutes. If you don’t want to stand over the stove, use an Instant Pot instead.
  • For quick-cooking oats, you’ll only need to cook them for 1 minute until tender.

Reader Feedback: How do you like to top your oats?

This easy oatmeal recipe tastes like zucchini bread in a bowl, and packs a healthy dose of veggies in each bite. It's properly combined to streamline your digestion and reduce bloating, and is a great way to use up extra summer zucchini! #foodcombining #healthybreakfast #zucchini #easyrecipe #glutenfree #dairyfree #zucchinibread

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Comments

Elizabeth

Yum! If I make this with steel cut oats in the InstaPot, do I need to squeeze the moisture out of the zucchini or no? I know the InstaPot tends to hold on to liquids. Thanks! Love your blog and recipes.

    Megan Gilmore

    No, I wouldn’t squeeze it out, but I would use only 4 cups of water with the recipe (if you’re making 2 cups of oats) so that the zucchini water becomes the extra moisture. You can always use the simmer function on the Instant Pot later to evaporate extra liquid, but usually just a little stirring makes it thicken up.

ElizabEth SAntos

So easy and delicious. Used quick oats and blended the zucchini in the vitamix.

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