If you eat oatmeal often and want to sneak in a vegetable and make it more filling, try out this zucchini oatmeal. My brother told me I had loss my taste buds when he heard me talk about this one. Ha. I get it! It is somewhat odd. He quickly said right after though that I’ve never given him one bad thing to eat. He told my dad he can’t say the same thing of him. Ha. Anyhoo, you can make this recipe as is or change it up according to your taste buds. I told my brother I would add a nut butter if I made it for him and peel the zucchini so it’s not green in the oatmeal. I suggest you do this as well your first few times (at least).

We eat with our eyes first, so since we are not used to green in our oatmeal, peeling it will help us with the transition of adding zucchini to this oatmeal. Yes, there is so much fiber goodness in the peel, so I would eventually leave it on once you get used to the recipe (if you want to). The texture and taste is slightly different with the peel of course.

I peeled the zucchini the first few times I made it and then the first time I left the peel on, I stirred in some tahini. These steps all helped me get used to the vegetable in my oatmeal – taste-wise and texture wise. I now enjoy the recipe as is – water, oats, zucchini, cinnamon, flaxseed, and maple syrup.

The recipe makes a large amount of food. I decided to make it with one cup of oats for the serving so it’s a heartier meal. The zucchini really bulks it up too, so I feel extra satisfied afterwards. You can always divide the recipe in half though too. Since it is a large serving (if you choose to eat it as one serving) and warm, you may feel a bit slower and relaxed afterwards like I do. For this reason, I actually prefer eating it for dinner, but that’s just me. Enjoy this whenever it calls you.

Flaxseeds add in Omega 3, help keep the blood sugar more stable (as well as the cinnamon), and add a better texture to this zucchini oatmeal. I personally wouldn’t want to eat it without both the flaxseed and cinnamon. It also needs some sweetness and I think maple syrup pairs perfectly with it.

You may also like this Grounding Oatmeal recipe.

These stewed spiced apples may be more Fall-ish, but they might call your name now too.

Zucchini Oatmeal Recipe:

Zucchini Oatmeal

If you eat oatmeal often and want to sneak in a vegetable and make it more filling, try out this zucchini oatmeal. We eat with our eyes first, so since we are not used to green in our oatmeal, peeling the zucchini will help us with the transition of adding it to this oatmeal. Yes, there is so much fiber goodness in the peel, so I would eventually leave it on once you get used to the recipe (if you want to). The texture and taste is slightly different with the peel of course.

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Servings: 1 – 2

Ingredients Method Notes

Ingredients

1.5 cups water
1 cup oats
1 small-medium zucchini peel first few times trying this
1 TBSP ground flaxseed
1/2 tsp Ceylon cinnamon
1 TBSP maple syrup

Method

Add 1.5 cups water to a saucepan and turn on medium-high heat while you grate the zucchini.
Peel the zucchini (the first few times trying it) and use a cheese grater to grate the zucchini.
Add 1 cup oats and the grated zucchini to the hot water. Turn down heat a few notches below medium. Cook with the cover on, taking off to stir every two minutes until the oats are cooked. If the oats are sticking to the bottom, lower heat a tad. Takes me about 7 minutes.
Once the oats are cooked, remove from heat and stir in the flaxseed and cinnamon. I think these are necessary as they will help with texture and taste.
Add to your serving bowl and mix in the maple syrup. Take the time to eat slowly and enjoy!

Notes

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