zucchini oatmeal

Recipe type: breakfast

Prep time: 5 min

Total time: 15 min

Serves: 2

Zucchini is a fruit but is often cooked more like a vegetable. Adding it to your morning breakfast in this oatmeal will give a healthy start to your day!

Zucchini has abundant levels of manganese and vitamin C, both of which help to keep your heart strong. In combination with potassium, the manganese helps to reduce high blood pressure, so adding the banana instead of maple syrup ensures a healthy breakfast!

Recipe adapted from  ohsheglows.com


1 14-ounce can light coconut milk

2/3 cup rolled oats

1 zucchini, finely grated

2 tbsp chia seeds

½ tsp cinnamon

A dash of ground nutmeg

1 ½ tbsp maple syrup or 1 large ripe banana, mashed

Small pinch sea salt

1 tsp pure vanilla extract

Optional toppings: chopped pecans, raisins, cinnamon


Add the coconut milk, rolled oats, grated zucchini, chia seeds, cinnamon, nutmeg and maple syrup or banana to a medium sized pot. Stir to combine. Bring the mixture to a simmer over medium high heat. Reduce heat to medium and cook uncovered for 7-9 minutes, stirring frequently, until thickened.

Remove from heat and stir in the vanilla. Adjust spices and sweetener to taste.

Divide the oatmeal into bowls and top with your desired toppings. Leftovers will keep in an airtight container in the fridge for 3-5 days. To reheat, add the leftovers to a pot, along with a splash of coconut milk. Stir over medium heat until heated thoroughly.