Instant Zucchini Oatmeal aka Quick Zoats

If you’re cringing at the thought of having zucchini in oatmeal, you’re not the only one. I had the exact same reaction. I was especially quite reluctant to try this out because I was afraid it would be bad and just ruin oatmeal for me as a whole. But this combination actually works! 

Now that I think of it, I guess I shouldn’t really be that surprised. I’ve been adding riced cauliflower to my oatmeal for breakfast every morning for about a year now just to bulk it up, and it never changed the taste.

Turns out shredded zucchini does the same thing! Its one of those veggies that doesn’t really have a taste of its own, so by adding it to oatmeal you’re basically just getting more oatmeal but with extra nutrition and antioxidants. And without the extra carbs too!

This ginormous warm bowl of nutritious goodness comes together in just 6 minutes. All it took was shredding the zucchini, squeezing out the moisture and 3 minutes on the stove. And it was like having Zucchini Bread in a bowl!

Good thing I was too lazy to re-plan all my meals for the day to hit my macro goals and just gave in to this recipe.

I used instant oats for this recipe because I was out of regular rolled oats, but you can also use those instead. You just have to increase the cooking time to about 10-12 minutes.

Instant Zucchini Oatmeal aka Quick Zoats

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Prep Time3 minutes mins

Cook Time3 minutes mins

Total Time6 minutes mins

Servings: 2

Calories: 275kcal

Course: Breakfast, Dessert

Cuisine: American

A ginormous warm bowl of Instant Zucchini Oats that’s packed with nutritious goodness and tastes like zucchini bread in a bowl! Now you can have more oatmeal without the added carbs.

Ingredients

• ⅔ cup Instant/Quick Oats, 66g
• ¾ cup Zucchini, Shredded (Moisture Intact), ¾ medium, 132g
• 1¼ cup Water
• ⅓ tsp Cinnamon
• Stevia Sweetener, 4 tsp sugar worth (Use your brand's Conversion Chart)
• Pinch of Salt

Toppings:

• 1 Tbsp Chia Seeds, 14g, + 70 cal
• ½ small Banana, 45g, + 40 cal
• 3 Tbsp Blueberries, 28g, + 15 cal
• 2 Tbsp Walnuts, Chopped, 15g, + 100 cal
• 1 Tbsp Peanut Butter, 16g, + 95 cal

Instructions

• Finely shred zucchini using a large-hole grater or food processor and squeeze out as much moisture as possible using paper towels.
• Whisk together all ingredients in a saucepan over medium heat and cook uncovered for 2-3 minutes, stirring occasionally.
• Serve hot with your choice of toppings.

Notes

Alternatively, microwave on high for 3 minutes.

Nutrition:

• Servings: 2 cups | Serving size: 1 cup
• Calories: 136kcal
• Fat: 2.7g | Saturated fat: 0.5g
• Carbohydrates: 24.7g | Fiber: 4.2g | Sugar:2.5g
• Protein: 4.9g