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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.
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.
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.
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.
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
- 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.
- 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.
Nutrition
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.
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Reader Feedback: How do you like to top your oats?
I asked (in another review) recently for more zucchini recipes on this site, so I was thrilled when I saw this had been posted! Thank you, Megan!!
Of course I had zucchini waiting in the crisper drawer, so I tried this oatmeal out right away. It’s delicious, as is most everything here!
I’m going to try mixing the rest of this week’s zucchini into the slow cooker chicken & cabbage soft tacos also from this blog.
This oatmeal was surprisingly good and a great way to get in more veggies.
I was randomly googling for a good zucchini oatmeal and I was so excited to see your site pop up! I’ve tried several of your recipes and they do not disappoint. This was no exception. Yummy and comforting. Always love your work Megan!
I used the Instant Pot to make this recipe, and I used the proportion of water to oats as written. I cooked it for 3 minutes at high pressure with a 10-minute natural pressure release. The consistency was perfect!
Thank you for sharing! I’m so glad to hear that worked out for you.
Loved this! Would this be ok to store/meal prep?
I’m guessing you could store it as a meal prep option for at least 3 days in the fridge.
Thank you for the ideas! I’ve started this a week ago, and my tummy thanks me and you!
I never would have thought to add zucchini in oatmeal! Thanks for the recipe!!
I have only just discovered your wonderful site. I am into healthy eating and follow the Slimming World plan. I am always looking to introduce more natural and healthy food into my diet. Thank you so much.
So easy and delicious. Used quick oats and blended the zucchini in the vitamix.
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.
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.