Creamy zucchini bread oatmeal. A creamy and comforting bowl of oatmeal, mixed with grated zucchini. This oatmeal tastes like zucchini bread in a bowl. Serve with chopped walnuts, raisins or other toppings of choice.

I’m not sure why I’m sharing a warm bowl of oatmeal during summer, but it’s happening. In my defense, this bowl is packed with fresh summer zucchini, which makes it appropriate for the season. Or at least in my opinion.

Is it warm where you’re at? Are you still cooking or are you mostly avoiding the stove and oven?

I’m in the middle of photographing the recipes for my eBook coming out in September, which means I have the oven turned on most of the day. I’ve been testing soups, casserole and even warm winter beverages. Clearly, I didn’t think things through when I planned to take the pictures during summer… Thankfully, our summer has been a little cooler than last year.

Since it’s zucchini season, I decided to make us a delicious bowl of zucchini oatmeal. All you need is 2 extra minutes to shred the zucchini and you’ll have a good portion of vegetables for breakfast. Even better? It tastes like zucchini bread.

How to Make Zucchini Oatmeal

Zucchini oatmeal is made just like any other plain oatmeal. You just add the zucchini along with the oats, milk, chia seeds, dates and spices to a saucepan. Let it all boil, then simmer until thick and creamy. It takes less than 10 minutes.

I love to top mine with chopped walnuts and a few raisins. If you want the real deal, add a small amount of vegan butter and a few chocolate chips. I swear, it’s like zucchini bread in a bowl.

Watch How to Make Zucchini Oatmeal:

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5 from 1 vote

Cozy Zucchini Oatmeal

A creamy and comforting bowl of oatmeal, mixed with grated zucchini. This oatmeal tastes like zucchini bread in a bowl. Serve with chopped walnuts, raisins or other toppings of choice.

Course Breakfast

Cuisine gluten-free, vegan

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Ingredients

• 1 cup rolled oats
• 1 cup zucchini, lightly packed
• 2 cups plant-based milk of choice
• 2 tablespoons chia seeds
• 2-3 large Medjool dates, pitted and chopped
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon, ground
• Pinch nutmeg (optional)

Suggested Toppings

• Nut or seed butter
• Walnuts
• Raisins or more chopped dates
• Chocolate Chips
• Butter or margarine

Instructions

• Add the oats, zucchini, chia seeds, milk and dates to a small saucepan over medium-high heat. Stir together and bring to a low boil. Reduce heat to low-medium and let simmer uncovered for 5-10 minutes or until the liquid has been absorbed and the oats are your desired consistency.
• Serve with toppings of choice.

Notes

I love this oatmeal with sunflower seed butter. Almond butter would be good too.

I tried this recipe using unsweetened soy milk and almond milk with success. You can try other plant-based milks if desired.

Feel free to replace the dates with maple syrup to taste.

If you make this zucchini bread oatmeal, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!