Zucchini Bread Oatmeal

by Angela (Oh She Glows) on August 22, 2011

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Brrr…it’s a chilly morning in our neck of the woods!

I woke up around 6am absolutely freezing, so I closed the window and pulled on the blanket that was at the end of the bed. I had another 45 minutes of cozy, warm sleep with Sketchie cuddled at my feet and Eric by my side.

The only thing that pulled me out of bed (besides Sketchie meowing and tapping my shoulder over and over) was the thought of hot oatmeal to warm me up.

Last year, I made Zucchini Bread Oatmeal and it occurred to me this morning that I hadn’t finalized the recipe and posted it on the blog. I had no idea what recipe I came up with last year, but judging from the photos, it was a bit more lengthy than what I came up with today. I’m all about the Quick and Dirty recipes lately so I tried to make it as delicious, yet simple, as I could.

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The most difficult part is trying not to grate your finger off while half asleep in the morning. I recommend caffeine before taking on this challenging morning task!

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Zucchini Bread Oatmeal

Zucchini Bread in oatmeal form perfect for those chilly mornings. Don’t even think about skipping the brown sugar, pecans, and Earth Balance as they bring this bowl over the top and give it an authentic zucchini bread taste. If you are feeling really crazy, why not crumble some of my favourite Oil-Free Zucchini Walnut loaf on top?

Yield: 1 serving

Ingredients:

  • 1/3 cup rolled oats
  • 1 cup non-dairy milk or water (I prefer almond milk as it’s creamy), plus more as needed to thin out
  • 1/2-1 tsp ground cinnamon
  • Pinch of salt & nutmeg, to taste
  • 1/2 cup packed finely grated zucchini
  • 1 tbsp chia seeds or ground flax
  • 1 tbsp raisins
  • 2 tbsp chopped pecans
  • 1 tsp vanilla extract
  • 1 tbsp + 1 tsp packed brown sugar, divided
  • 1 tsp Earth Balance (or other buttery spread)

 

1. In a medium sized pot, add water or milk, cinnamon, nutmeg, salt, and oats. Bring to a boil and simmer over medium heat, stirring frequently, for about 4 minutes.

2. Now stir in the grated zucchini, chia seeds, raisins, 1 tbsp packed brown sugar, and 1 tbsp of the pecans. Cook over medium heat, adding more liquid when necessary, for another 5-6 minutes. Reduce heat to low if required. When cooked, remove from heat and stir in vanilla.

3. Pour into bowl and top with remaining 1 tbsp pecans, 1 tsp packed brown sugar, and 1 tsp Earth Balance. Serve and enjoy- but be careful as it’s very hot! I burned my tongue in typical excitement.

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I loved my original photoshoot so much, I decided to use the old pictures in today’s post!

Read: I was way too lazy for a photoshoot this morning.

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Keep in mind, the recipe looks a bit different the way I made it today, but I was even more pleased with the outcome this time around.

In my first photoshoot, I had a lot of fun using a bread loaf pan and spatula. I wish I had that energy today! Serves me right for staying up until 12:30am last night.

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In my first attempt, I didn’t add the pat of Earth Balance on top- big mistake! It really took this bowl over the edge and I was in Heaven enjoying each buttery bite with a hint of brown sugar and crunchy pecan.

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and then I burned my tongue. Of course. Will I ever learn?

If you’re feeling really crazy, why not crumble some of my Oil-Free Zucchini Walnut loaf on top?

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And no, you can’t taste the zucchini at all, but it does add beautiful green flecks to the oats, not to mention extra vitamins and fibre.

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I’m now warmed up and ready to tackle the work week. Let’s just not make these chilly mornings a frequent occurrence, mmm kay?

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{ 45 comments… read them below or add one }

Page 3 of 3«123
Marianne August 22, 2011 at 11:58 pm

This almost makes me want to eat cooked oatmeal again – I’ve been completely uninterested in oatmeal for months now, but something about it being kinda like baking has me intrigued. Plus it has my favourite colour in it – green!

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[email protected] August 23, 2011 at 12:28 am

This is perfect! We are visiting my boyfriend’s brother and he is going to give us lots of zucchini, and I really wanted to try something different.

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Tina @ Faith Fitness Fun August 23, 2011 at 5:48 am

What a genius idea, Angela! I love oats. I love zucchini bread. I love getting a sneaky dose of veggies added in to my already high love of veggies. Great!

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Beach Bum Beauty August 23, 2011 at 5:53 am

Yum! Winter is most definitely approaching which is quite depressing but then this little beauty will make it hurt less x

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Jemma @ Celery and Cupcakes August 23, 2011 at 6:26 am

This is such a great idea!

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kate August 23, 2011 at 7:14 am

eating this right now – sooooo good! thanks for the recipie!

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Rebekah @ Medicine, Munchies & Movement August 23, 2011 at 7:35 am

That looks absolutely incredible! I will have to try it for sure!

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Jenny | Floppycats.com August 23, 2011 at 7:43 am

i am really excited to try this one. thank you for sharing and for having an easy to print version. maybe you always have that, but this is the first time i’ve printed something, so thanks!

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Rachael @TheRDRunner August 23, 2011 at 10:19 am

As soon as I saw this I had to make it! I love zucchini. It didn’t add any flavor but it felt creamy smooth and delicious! It was also nice to know i was having veggies for breakfast :) I added 1/2 of a banana too which made it extra tasty.

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Kate August 23, 2011 at 12:49 pm

Made this recipe but did overnight oats…it was fantastic! I added raisins, cinnamon and toasted pecans!

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Molly G August 23, 2011 at 5:02 pm

This looks so yummy! Dow you think I could use Steel Cut oatmeal and make it the night before? Thanks for sharing!

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Laura August 23, 2011 at 7:24 pm

seriously – SO IN LOVE with your blog!! Can’t get over it all – just love your amazing variations!!

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Luv What You Do August 23, 2011 at 8:16 pm

I just made my favorite zucchini pineapple bread. I was thinking that I would love to make some zucchini bread pancakes, but this oatmeal recipes looks amazing! I love oatmeal…especially on those fabulous fall days!

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michelle August 23, 2011 at 9:01 pm

What a great way to use up fresh zucchini! I can’t wait to try this for breakfast tomorrow.

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Teagan August 23, 2011 at 9:25 pm

Yessss!!! i’m so excited to finally see the finalized recipe!

I cannot wait to try it! drool.

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Rachel @ The Avid Appetite August 24, 2011 at 11:46 am

Wow, this looks and sounds amazing, especially for a chilly morning! I cannot wait to try it this Fall :)

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Kathleen August 25, 2011 at 3:33 pm

YUM I’ve been dying to try this one out. That first pic looks so delicious.

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Anna August 25, 2011 at 3:48 pm

This looks so great, I actually want oatmeal! It’s one of those things that I never eat, but some warm oatmeal after a workout sounds just delightful!

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Christine August 29, 2011 at 6:48 am

This is delicious! What a great way to add a vegetable to breakfast. :-) I made a couple of modifications – added two egg whites while cooking oats during first 4 minutes and substituted 2 chopped dates for the raisins and 1 T brown sugar. Thanks for sharing this recipe! :-)

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Fran {The Flavorful Fork} August 30, 2011 at 7:02 pm

This has been printed and I definitely plan to try this out tomorrow morning. Need to get out of that cold cereal rut.

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Renee September 1, 2011 at 2:13 pm

Like others have said, I’m so glad I stumbled upon your website (I think I got here from a comment you made on SnackGirl.com). Anyway, this recipe really caught my eye when I read it yesterday, and I had some zucchini in the fridge, so guess what I had for breakfast this morning? Oh, yes, and it was delicious! I used steel cut oats and it worked just fine. And I felt so good to have had a vegetable for breakfast!
I’ve had fun looking around on your site, and there are many more of your recipes that I want to try. I’m not vegan or even vegetarian, but there are so many of your recipes that I can’t wait to make with what I have on hand – I hope it works!

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Angela (Oh She Glows) September 1, 2011 at 2:25 pm

Thank you Renee! Enjoy the recipes :)

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Jill September 5, 2011 at 9:52 am

I saw this recipe last week and made it every day for breakfast last week! I love it. I’m kinda crazy about oatmeal and zucchini so it was perfect! I managed, too, to up the zucchini to 1 cup and it’s great. It’s quite amazing, really, there isn’t a difference in texture between the zucchini and oatmeal. It all blends together. Thanks!

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Angela (Oh She Glows) September 5, 2011 at 12:11 pm

Glad you enjoyed it Jill!

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Kristen September 13, 2011 at 7:38 am

I starred this a few weeks ago and it was finally chilly enough this morning to go for a hot breakfast, though I was worried I wouldn’t have enough time to cook and enjoy it. It was delicious. I’m totally going to be late for work this morning. It was totally worth it.

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Jenny Baldwin September 14, 2011 at 4:12 pm

I made it this morning for breakfast…so delicious !
I wish I had made a double batch ;-)
I put it on my blog www.healthymammas.com Hope you don’t mind !!

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Claudia August 7, 2012 at 7:00 pm

Last night I made zucchini bread and had leftover zucchini and was trying to figure out a way to use it up. I had the idea for a zucchini bread oatmeal, but was nervous to try to create something from scratch. I decided to do a little online search and was so happy to see that you had beaten me to the punch! This recipe was phenomenal! Thank you so much for sharing! :)

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Anna @ Hugs and Kiwis August 26, 2012 at 7:57 am

Mmm this looks really good! I love adding zucchini to things like this because you can’t taste the added nutrition. haha. I’m so used to putting fruit in my oatmeal, I didn’t even think about any kind of veggie. Thanks for sharing!

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Deanna @ DB and Jelly September 8, 2012 at 11:19 am

I made this for breakfast this morning and it was amazing. I love how much flavor it has, and of course it’s great that you can sneak in all those veggies :)

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Annika September 20, 2012 at 8:30 am

Best Oatmeal recipe ever. My teenager girl discovered your site and she’s made this recipe numerous times. Great Site… LOVE this recipe.. Taste too good to be healthy… I’m gonna give your Carrot oatmeal a try next time.

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Danielle October 4, 2012 at 9:16 am

I don’t have any brown sugar on hand? Would liquid sweetener work instead?

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Angela (Oh She Glows) October 4, 2012 at 9:24 am

Hey Danielle, Since liquid sugar is a wet ingredient, I’m not sure as it would change the ratio of wet to dry ingredients. I would sub with another dry sugar to be sure (thats not to say it wont work I just dont know how it would turn out!)

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Danielle October 4, 2012 at 9:33 am

Thanks for the quick response! Sounds good :)

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Brittany October 12, 2012 at 11:14 am

Oh my heavens this is the MOST delicious oatmeal I have had in a long time. I was a bit hesitant, but I’m SO glad I tried something new!!

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Angela (Oh She Glows) October 12, 2012 at 1:18 pm

glad to hear that!!

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Lara October 22, 2012 at 3:49 pm

This is soooooo good! I had it for breakfast today and i already prepared everything for tomorrow ;) But i took ground almonds and mixed them with sugar + earth balance and formed “cookie dough balls”. Can’t wait! :))
Love your blog.

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Celeste October 25, 2012 at 2:12 pm

What size of mason jars are those?

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Jessica Kramer March 21, 2013 at 6:54 am

I love-love this recipe! Thank you!!

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Barbie September 18, 2013 at 10:11 am

I love this recipe thank you so much! It has become a regular breakfast item until the zucchinis die. My kids don’t even notice how good it is for them. Sometimes if I feel like an overachiever I add some apples cooked down with cinnamon. It’s amazing any way I serve it.

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Kathleen Campbell March 31, 2014 at 12:49 pm

This was pretty good. One thing- I can’t remember if it was this recipe or the carrot cake oatmeal or the sweet potato breakfast casserole (we made all three recipes within like a week of each other, so they all kinda blur together…) But one or two of them had way too much liquid and not enough oats, fyi. but the flavor was good!

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Analuna May 6, 2014 at 8:49 pm

Do you think this could work as a baked oatmeal? Would the proportions change at all?

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Stephanie August 25, 2015 at 5:20 pm

Hi Angela! I discovered your blog about a year ago, but this zucchini bread oatmeal recipe popped up today when I was searching for a way to use up my zucchini. I had to leave a comment because it was so delicious!! Thank you for the inspiration! :) (I also noticed that your original post was almost exactly 4 years ago, and today’s a chilly day here, too!)

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Jenefer March 13, 2016 at 1:01 pm

Hello!

I am wondering if this recipe could be done in a slow cooker over night? I know it only takes about 10 minutes to prep but I bet most mornings that 10 minutes at the stove will feel like an eternity. :) I am trying to move away from microwaved instant oats and this seems like a super tasty way to make that shift.

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Angela Liddon March 23, 2016 at 9:10 am

Hi Jenefer, I haven’t tried this out myself, but I tend to avoid cooking oatmeal in the slow cooker because I find the clean up is a hassle (often defeating any time that I saved). That said, I’m sure there’s a way to make it work! It would be trial and error though. Please let me know if you try anything out. You could use other oatmeal slow cooker recipes online as a guide.

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Beth L. May 18, 2016 at 8:03 am

Hi!! Do I squeeze the moisture out of the zucchini before adding to the oatmeal or leave it as is? Thanks :)

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