Zucchini Oats (Zoats) Recipe

Zoats combine zucchini and oats in a warm, creamy breakfast. Finely grated zucchini has a mild flavor and blends easily into the oatmeal, while banana adds natural sweetness.

Ingredients

• 1/3 cup rolled or quick-cooking oats
• 1/2 to 1 cup finely grated zucchini
• 1/2 ripe banana, mashed
• 3/4 cup milk or unsweetened plant-based milk
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract, optional
• Maple syrup or another sweetener, optional

Optional toppings

• Fresh berries or sliced banana
• Chopped almonds, walnuts, or pecans
• Nut or seed butter
• Chia seeds, flaxseed, or pumpkin seeds
• Extra cinnamon

Instructions

1. Finely grate the zucchini. Gently squeeze it if it is especially watery, but leave some moisture for creamy oats.
2. Add the oats, zucchini, mashed banana, milk, cinnamon, and salt to a small saucepan.
3. Cook over medium-low heat for about 5 to 8 minutes, stirring frequently, until the oats are tender and the mixture is creamy.
4. Stir in the vanilla, if using. Add a splash of milk if the oatmeal becomes too thick.
5. Taste and add sweetener if needed. Transfer to a bowl and finish with your preferred toppings.

Tips and Variations

• For a smoother texture: Use the fine side of a box grater so the zucchini blends into the oats.
• For chocolate zoats: Stir in 1 tablespoon of unsweetened cocoa powder and add a little extra milk.
• For more protein: Mix in Greek yogurt after cooking, or add protein powder with enough additional liquid to maintain a creamy texture.
• For gluten-free zoats: Choose oats labeled certified gluten-free.
• For extra texture: Add chopped nuts or seeds immediately before serving.

Storage

Zoats are best served warm and freshly cooked. Leftovers may be refrigerated in a covered container and reheated gently with an additional splash of milk.