• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Plentyfull Vegan

Nourishing and delicious vegan recipes.

  • Home
  • About
    • Shop my Vegan Pantry
  • Recipes
    • Breakfast
    • Entrées
    • Dessert
    • Salads and Bowls
    • Staples and Snacks
  • Vegan Myths
  • Travel & Lifestyle
Home » Breakfast » Zucchini Oats – 3 Ways

Zucchini Oats – 3 Ways

February 28, 2019 by emmamcdonaldLeave a Comment

vegan zucchini oats 3 ways

vegan zucchini oats 3 ways

Whether you’re looking to experiment with zucchini oats (zoatmeal) or just looking to eat some more oatmeal, this is the post for you! I find many people say they don’t like oatmeal because it’s bland and mushy. It just happens to be one of my favourite foods! Hopefully this will give you a little bit of inspiration to eat more oatmeal, and maybe even try some zoatmeal!

vegan zucchini oats 3 ways

vegan zucchini oats 3 ways

Make this even better!

Elevate it even more! Try making this with homemade almond milk or adding some homemade coconut yogurt!

If you try this, let me know what was your favourite, or your go-to toppings, mine is the PB&J! Follow along on Instagram at @plentyfullvegan.

Zucchini Oats – 3 Ways:

Zucchini Oats - 3 Ways
 
SavePrint
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
 
Creamy zucchini oats made flavourful 3 ways! Try peanut butter and jelly, chocolate and chai berry! Or try it as a regular way to eat oatmeal!
Cuisine: Breakfast
Serves: 3
Ingredients
  • Base:
  • 1 Zucchini (optional)!
  • 1 Cup of oats (I used instant steel cut oats)
  • 1 Cup of water
  • 1 Cup of plant milk (or use all milk or all water)
  • 2 Ripe bananas
  • 3 Tbsp chia seeds
  • Maple syrup (optional)*
  • PB&J
  • ¼ frozen raspberries
  • 1 spoon of peanut butter
  • dash of cinnamon
  • Chai Berry
  • ½ tsp cinnamon
  • ¼ tsp cardomon
  • ¼ tsp ground ginger
  • ⅛ tsp (pinch of nutmeg)
  • ½ Cup berries
  • Chocolate
  • 1 Tbsp cacao powder
  • 1 Tbsp Maple syrup
  • Spoon of almond or peanut butter
  • Sprinkle of cacao nibs and coconut
  • Other optional toppings: flax, hemp seeds
Instructions
  1. If making zucchini oatmeal, use a fine grater to shred the zucchini (the thinner the better). Add to a pot and cook down for about 2 minutes.
  2. Add oats, water and plant milk and bring to a boil, then let simmer until cooked. Alternatively follow the package directions on your oatmeal.
  3. Divide oatmeal into 3 portions, or alternatively save the other 2 for later! Add toppings!
Notes
I find the bananas make it sweet enough! But my expert non-vegan tasters think otherwise. I recommend trying, and adding sweetener to taste.
3.5.3251

Looking for more breakfast? Try: Chia Pudding,Blueberry Muffin Smoothie Bowl, Banana Breakfast Muffins.

Filed Under: Breakfast, Recipes

Previous Post: « Gluten Free Chocolate Cupcakes
Next Post: Vegan Caesar Salad With Tempeh Bacon »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

AvatarPart-time blogger, full-time peanut butter enthusiast! Here you’ll find an abundance of colourful & nourishing salads, Instagram worthy smoothies, family friendly vegan entrées and desserts so healthy you could eat them for breakfast!
Read More…

  • Instagram
  • Pinterest

Vegan French Toast

Vegan French Toast Recipe

Vegan Gingerbread Cookies

Vegan Gingerbread Cookies

Vegan Baked Feta Pasta

Vegan baked feta pasta with cherry tomatoes

Greek Tofu Pita

Vegan Greek Tofu Pita

Footer

Get Inspired

  • Instagram
  • Pinterest

Copyright © 2021 · Foodie Pro & The Genesis Framework