Or as trendy food bloggers like to call them, Zoats.
This morning was a chilly summer morning, which was heavenly. I relish in a slow, unhurried morning. I was able to eat breakfast before having to run (since there was no battle against a daily high temperature), and, as it was cooler, I made some oatmeal (but, let's be real, I eat oatmeal 50% of mornings). After many explosions in the microwave, I now make my oatmeal stovetop, which is just as efficient timewise, and actually yields more oatmeal (enough for my next few breakfasts #mealprep). As it is summer, I had a few zucchini that had to be used, and I love getting some veggies in at breakfast. Here is my go to Zucchini Bread Oatmeal recipe.
- 1 c Old Fashioned Oats (fun fact, oats are naturally gluten free, but often processed on the same equipment as wheat making them not gluten free)
- 3 c water (I know, a lot more than they "recommend," but trust me)
- 1/2 c chia seeds (optional!)
- dash salt
- 1 banana (the riper, the sweeter)
- 1.5 c zucchini, shredded (I used two baby zucchini and hand shredded them with a grater--since they were so small and tender it was not unbearable. If you have a food processor, you can use that as well, I didn't feel like washing mine post-breakfast. More or less zucchini is fine, use what you have!)
- 1/2 c raisins
- 1/3 c broken walnuts (I just smash them in a fist)
- 1 t cinnamon
- Combine oats, water, chia seeds, and salt in a saucepan or pot. Bring to a boil.
- Meanwhile, mash banana in a coffee mug with a fork, microwave for 30 seconds on high. Thirty seconds works for my mircowave, but if you have a super powerful microwave, do 3 x 10 seconds (bananas have a high explosion potential). Remove from microwave and mash with a fork more-you want the banana to be liquid/pudding texture.
- Hopefully the oat pan/pot has come to a boil. Turn it down to medium heat. Stir with a wooden spoon to prevent chia seeds and oats from sticking to bottom.
- Be careful! Sometimes while oatmeal is thickening, it spits hot slime!
- When oatmeal is sufficiently thick/gooey/slimey, add: zucchini, softened banana, raisins, walnuts, & cinnamon.
- Portion into bowl. According to the nutritional info on the back of the oat package, a serving size is 1/2 c, so you should have two servings, that's bullshit. I normally have at least 3 servings, this morning I had 4.5 servings (which means more breakfasts for the week). I portion the excess into individual glass containers to make reheating a breeze.
- Top with whatever you would like! In the picture above, I topped with unsweetened coconut flakes and chia seeds. I've also topped with additional walnuts and cinnamon (for maximum instagrammability-see below).
- I store the extra servings in the fridge and reheat for breakfast, or snack on cold at night (to reheat: remove lid, microwave 1 minute on high, stir, microwave 1 more minute on high-I like my oatmeal very hot-add milk if too sticky/for consistency preference).
So there you have it, naturally sweetened Zucchini Bread Oatmeal. I haven't calculated the macros or anything on this, but rest assured it is a healthy breakfast option (no added sugar, veggies, protein, good carbs). Oatmeal is always my go to breakfast if I am running after breakfast since my standard fare of greek yogurt/cottage cheese and fruit does not sit well post-run (I've keeled over from my body's lack of lactose digestion), and this is a great summer option that utilizes seasonal garden bounty.
- I've used this same recipe and subbed in shredded carrots for Carrot Cake Oatmeal.
- I use this recipe without zucchini (plus 1/2 c unsweetened shredded coconut flakes) as my basic, everyday oatmeal.
I know what I'm having tomorrow morning for breakfast!