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Ricki Heller

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Flash in the Pan: Zucchini Bread Oatmeal

by Ricki Heller 56 Comments

[Sometimes, you just want to eat something now.  I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]

oats1

Over the past year or so, it seems that a bowl of humble oatmeal has catapulted to star status on food blogs.  Not just any oatmeal, either; old-fashioned, cooked, steel-cut oatmeal–but with fancy add-ins.

When I first started this blog near the end of 2007, I wrote about one of my favorite breakfasts:  baked oats.  Back then, I couldn’t have imagined all the recent variations on steel-cut oatmeal that have since materialized, from those with almond butter stirred into them (fabulous–it creates an incredibly creamy cereal); to blended oats (gotta love the ultra-smooth texture!);  to carrot cake oats (with carrots and “frosting”); and even spinach oats, with their vibrant emerald hue (and while I love my greens, I can’t say I’m quite ready for Shrek-inspired oats just yet).

So I’m guessing that someone has already posted about my new love, zucchini bread oats, but since I haven’t come across the recipe, I’m sharing it here (and hey, if you’ve already posted about it on your own blog, let me know!).

oatswmilk

I’ve been enjoying this breakfast about once a week over the past month or so, what with the abundance of zucchini at the markets these days.  Not only is this a great way to enjoy those overgrown 10-inch zukes*, but the grated zucchini softens and fairly melts into the oats when cooked so that it’s barely discernible and virtually tasteless in the mix.  And as a bonus, it adds fiber, moisture, Vitamins A, C, and K, as well as good amounts of magnesium, manganese, and potassium to your morning meal.

“Mum, we’d be happy to give those spinach oats a try–the color wouldn’t bother us at all.  Besides, since we’re color blind, we won’t even notice the green. Oh, and we probably wouldn’t notice it in any case, given that we’d lick the bowl clean within about 2.5 seconds.”

oats4

Zucchini Bread Oatmeal

Infinitely adaptable, this recipe is great when you’ve got leftover cooked grains, extra zucchini, or just feel like a hearty, tummy-warming breakfast.

Per serving:

2/3 cup (160 ml) water or soy, almond, or rice milk

pinch fine sea salt

1/3 cup (80 ml) dry steel-cut oatmeal

1/4 medium zucchini, grated very fine (use smallest holes on box grater, or “fine” blade on food processor)

handful chopped pecans

1/2-1 tsp (2.5-5 ml) cinnamon, to your taste

pinch nutmeg or 1/8 tsp (.5 ml) ground ginger, if desired

1 heaping Tbsp (20 ml) natural smooth almond butter, or nut/seed butter of your choice

handful raisins, if desired

1 Tbsp (15 ml) agave nectar or maple syrup, or 5 drops stevia liquid

In a heavy bottomed pot, bring the water and salt to a boil over high heat.  Add the oats, lower the heat to simmer, cover, and cook for 15 minutes, stirring once or twice (if the bottom begins to scorch, add a bit more liquid).

After 15 minutes, add the zucchini, nuts, cinnamon and nutmeg. Stir well, then cover again and cook for another 5 minutes.  (Again, if the oats are too dry, add a bit more liquid).

Remove from heat, stir in the almond butter.  Stir before serving with sweetener of your choice and more milk, if desired.  Makes one serving.

NOTE: This is not a zucchini-flavored oatmeal; you won’t really taste any zucchini in this (though you might detect a few shreds here and there).  The veggie is just a silent nutritional bonus!

Variation:  You can substitute about 3/4 cup (180 ml) of another cooked grain of your choice for the oats and water.  In that case, either reheat the grains in about 1/2 cup (120 ml) milk before adding the remaining ingredients, or blend the grain, nut butter, cinnamon, nutmeg, and 1/2 cup (120 ml) milk in a food processor before warming gently for 7-10 minutes; stir in the zucchini and then allow to warm through before serving.

Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”)

* Sorry, people who found this post via those depraved Google search terms–I’m talking about food.

Oh, and stay tuned next time for a yummy giveaway!  🙂

This post is being shared at Cara’s Love Your Heart event!

© 2009 Diet, Dessert and Dogs

Last Year at this Time: Muhammara

[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]

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Filed Under: anti candida diet, breakfast, flash in the pan, gluten free, grains, nuts, recipes, vegan, vegetables Tagged: anti-candida, breakfast, cereal, dairy free, egg free, gluten free, hot cereal, oatmeal, oats, parve, quick, recipe, sugar free, vegan, vegetarian, wheat-free, zucchini

Reader Interactions

Comments

  1. VeggieGirl says

    August 22, 2009 at 10:30 pm

    What a fun breakfast!! Definitely a great way to use up all the fresh “zukes” in season right now 😀

    Reply
  2. Shelby says

    August 22, 2009 at 10:45 pm

    I’m totally making this ASAP! I have a HUGE Zucchini just waiting to be used up for this =)

    Reply
  3. Metta says

    August 22, 2009 at 10:45 pm

    Mmmm…this looks yummy. I haven’t had zucchini bread in ages, and I don’t know why not!

    Reply
  4. Alisa - Frugal Foodie says

    August 22, 2009 at 11:40 pm

    Oh holy yumminess!

    Reply
  5. Nora says

    August 23, 2009 at 12:20 am

    YAY! Thanks. *Bookmarked*

    Reply
  6. The voracious Vegan says

    August 23, 2009 at 1:40 am

    Zucchini bread oatmeal!?!? That looks and sounds amazing! More like a creamy, warming dessert than a breakfast. Such beautiful pictures, as always. Thank you for this recipe, I can’t wait to give it a try!

    Reply
  7. Johanna says

    August 23, 2009 at 3:21 am

    for a long time I’ve dreamt that one day I will learn to love porridge – this idea is wonderfully new to me – gives my dreams a psychedelic vividness! sounds a great way to start the day

    Reply
  8. holler says

    August 23, 2009 at 5:02 am

    I would never have thought of that Ricki. My thoughts will turn to oats when winter arrives here in a few months.

    Reply
  9. gina says

    August 23, 2009 at 8:59 am

    Wow, what a treat! I’ve never seen such an amazing creation, you are so creative! I just started eating steel cut oats on occasion, but I’ll probably be more likely to eat them in the winter (I’m a cereal person). I will keep this recipe in mind!

    Reply
  10. Chocolate Covered Katie says

    August 23, 2009 at 10:35 am

    I’ve thought about making zucc-bread oats, but I didn’t have a good recipe (my last attempt at zucc bread failed). So I’m bookmarking YOUR recipe and am excited to try it soon!

    I wonder if Molly and Henry would like oatmeal…

    Love,
    Katie

    Reply
  11. Jes says

    August 23, 2009 at 11:37 am

    Mmm I wish I’d read this post an hour ago when I threw zucchini into a tofu scramble. This is definitely making a breakfast sometime this week!

    Reply
  12. Dana Zia says

    August 23, 2009 at 12:56 pm

    Girl! I think you are on to something here! This sounds just like something I would LOVE! I also have WAY too much zucchini this year and am looking for ways to use it up. I just posted a double dark chocolate zucchini bread on my blog. Oh, is it good, and not too evil.
    Have a delicious day!
    Dana Zia
    http://danazia.wordpress.com/

    Reply
  13. Josiane says

    August 23, 2009 at 2:47 pm

    This must be delicious! Yay for new ways to enjoy oatmeal!

    Reply
  14. Lisa (Show Me Vegan) says

    August 23, 2009 at 3:33 pm

    It’s always nice to include vegetables in breakfast! A great start to the day.

    Reply
  15. Elizabeth says

    August 23, 2009 at 3:51 pm

    oooh i just picked up a zucchini in my csa!! and its time to bring back oatmeal mornings!! so making this soon!

    Reply
  16. Kim (Edible/Usable) says

    August 23, 2009 at 3:56 pm

    When I first saw this recipe, I thought maybe it was the recipe I’ve been searching for. Out in Pennsylvania, we used to go to a diner that served baked oatmeal – it was like a thick sweet oat cake that was served with warm milk. Even though this isn’t exactly what I was looking for, you’ve totally inspired me to add zucchini to whatever baked oatmeal recipe I find. Thanks for the idea!

    Reply
  17. Sarena says

    August 23, 2009 at 4:01 pm

    I was just thinking about doing this!!! A take off of the carrot cake oats. Your looks delicious! I may just have to have this one tonight for dinner!!!

    Reply
  18. Courtney says

    August 23, 2009 at 4:41 pm

    Oh wow 🙂 I am obsessed with zucchini–I always have been and will eat it just about any way…I even love it raw!–so this is right up my ally! It sounds delicious. I will hope for a cool morning one day soon when I can bring myself to turn on the stove in my non-ACed apt and make this!

    Thanks!
    Courtney

    Reply
  19. jess says

    August 23, 2009 at 6:11 pm

    I wish I had seen this yesterday! I had some leftover zucchini already shredded and no idea what to do … i ended up eating it with some pesto – delicious, but this would have been better!

    Reply
  20. LK Sisters says

    August 23, 2009 at 6:37 pm

    Looks healthy and delicious! Breakfast is my favorite because you can make things healthy and sweet 🙂

    Reply
  21. Tasha says

    August 23, 2009 at 8:00 pm

    This looks really good. Can you imagine I’ve never had zucchini bread?! I do love my zukes though..can’t wait to try it =)

    Reply
  22. Cheryl says

    August 23, 2009 at 8:57 pm

    love the idea. that sounds like amazing comfort food!

    Reply
  23. dragonfly pie says

    August 23, 2009 at 10:53 pm

    Oooh, oatmeal is pretty much my favorite food ever. I have it for breakfast every morning and am always looking for fun variations.

    Reply
  24. lorrwill says

    August 23, 2009 at 11:54 pm

    Oh this looks awesome. And you could use carrots in place of the zucchini. Oh YUM.

    Reply
  25. Heather McD (Heather Eats Almond Butter) says

    August 24, 2009 at 12:33 am

    I spy green emerald specks in that bowl…even without spinach. 😉

    Sounds delicious. I must make this soon!

    Reply
  26. Mihl says

    August 24, 2009 at 4:20 am

    Oh yes, I would totally take a bowl of this!

    Reply
  27. Kevin says

    August 24, 2009 at 8:13 am

    Great idea! I like how you can do so many things with oatmeal. I tried a carrot cake oatmeal a while ago.

    Reply
  28. Gina says

    August 24, 2009 at 9:40 am

    I <3 zucchini bread. This sounds awesome!

    Reply
  29. Lillie says

    August 24, 2009 at 9:44 am

    I am totally going to make this for breakkie this morning.

    Reply
  30. Lillie says

    August 24, 2009 at 10:41 am

    OK. I made this this morning. Not bad. A nice way to use up zucs.

    Reply
  31. Alex says

    August 24, 2009 at 11:11 am

    Yum!

    I adore oatmeal, it’s my favourite breakfast for much of the year (in the summer I tend to make smoothies for bfast). I can eat oatmeal every single morning and not get sick of it. I also love it with a bit of coconut milk, half a banana, and some cardamom.

    I always love the idea of sneaking in extra veggies into break though! Great idea! Some ginger in this would be really yummy too…

    Reply
  32. River (aka Pat) says

    August 24, 2009 at 11:25 am

    What a great way to have oatmeal – something I never would have thought of – and since I love both steel-cut oats AND zucchini – wow! what a combo! Thanks for the idea!

    Reply
  33. jessy says

    August 24, 2009 at 12:57 pm

    ooooh, hooray! i looooove zucchini bread & i looove my oatmeal – i can’t believe i’ve never thought to make something like this. i’ve tried (and loved) the carrot cake oatmeal, but i think zucchini bread oatmeal sounds so awesome! i need to get some more steel cut oats as i have the regular gluten-free rolled oats right now, but i’ve been wanting to switch it up. looks like this is the kick in the pants i need to grab some! w00t! thanks, Ricki!

    Reply
  34. Ashley says

    August 24, 2009 at 6:40 pm

    Oh wow Ricki you have a talent for making a bowl of oatmeal look as good as a piece of cake!! I’ll have to try this version out sometime.

    Reply
  35. JennShaggy says

    August 25, 2009 at 1:56 am

    Thanks, Ricki 🙂 That is such a sexy bowl of oatmeal 🙂 I can’t wait for cold(er) weather.

    Now that I’ll be able to properly simmer again, hopefully I can make a bowl of my own! I’ve burned more “butter” than I’m comfortable with admitting.

    Reply
  36. Lisa says

    August 25, 2009 at 8:11 am

    I have porridge every morning, make up my own mix of grains, seeds, oats and dried fruit and this morning I added grated zucchini which I’d bought from the farmers market at the weekend and was feeling pressure to use – I loved it! I never would’ve thought of doing this but it was so tasty. I may not even make the cakes and bread that I’d planned, just save it for my morning breakfast.

    Reply
  37. Mom says

    August 25, 2009 at 9:43 am

    Hi Ricki, I made the your date cake recipe gluten-free and it is so good it could make the weak of heart faint it is so delicious. It came out the texture of a thick brownie and I am guessing that your original had a lighter texture? Nevertheless, I am taking these for my needlework meeting tomorrow afternoon. The girls are sure to love them. And thanks for such grest recipes!

    Reply
  38. Diann says

    August 25, 2009 at 2:46 pm

    I always skip breakfast and eat cereal for dessert, so this would be a great dessert for me. I made some savory oatmeal a while back and blogged about it. I love oats in all forms.

    Reply
  39. Erin says

    August 25, 2009 at 7:11 pm

    Well, I haven’t seen zucchini in oats yet, so I’m very intrigued! Sounds great.

    Reply
  40. Hannah says

    August 25, 2009 at 9:14 pm

    What a great idea! I can’t believe I hadn’t thought of this… But I’m so glad you did. Brilliant!

    Reply
  41. ttfn300 says

    August 25, 2009 at 9:47 pm

    what a fabulous idea!!! if i can tear myself away from your zucchini muffins 🙂

    Reply
  42. Joanna says

    August 26, 2009 at 10:22 am

    This is a great idea for someone like me who eats 6 servings of veggies a day! Thanks!

    Reply
  43. Kiersten says

    August 26, 2009 at 2:35 pm

    That’s a great idea Ricki!

    Reply
  44. RunToTheFinish says

    August 26, 2009 at 9:37 pm

    what a neat idea, it seems like I always end up with to many zuc’s this is great

    Reply
  45. liz says

    August 26, 2009 at 11:23 pm

    !!! oh my god, I want to dive into those oats, that is so brilliant! I bet they’re so toasty and sweet vegetable-y… eek, I want to try this morning except I’m such a stickler for oats with plain banana that it’ll take a special day for me to put green in the bowl. But someday it’ll happen and I’ll thank you for the idea. 😀

    Reply
  46. Shellyfish says

    August 28, 2009 at 11:32 am

    Beautiful pictures, Ricki! And it sounds like a lovely breakfast, too.

    Reply
  47. Lauren says

    August 31, 2009 at 3:16 pm

    WOW, great idea! YUM!

    Reply
  48. Lisa says

    October 27, 2009 at 4:56 pm

    Just to let you know I am still having this everyday – I just love it – http://spatulasatdawn.blogspot.com/2009/10/have-courgettes-will-bake-and-make.html

    Reply
  49. Renee says

    December 22, 2009 at 10:39 am

    I found your site by doing a search for some new anti candida recipes. I’m so glad I found this site. I just finished Zucchini Bread Oatmeal for breakfast. It’s amazing! This is definately a keeper.

    Reply
  50. Lauren (The Oatmeal Artist) says

    May 27, 2012 at 2:53 pm

    Fantastic! I made this recipe using rolled oats this morning and was stunned by how much I enjoyed it (I’ve never been much of a zucchini person)! I posted about your recipe on my blog (and linked to your recipe). Thanks!

    Reply
    • Ricki says

      May 27, 2012 at 4:35 pm

      Thanks so much, Lauren! I’m heading over to check it out. 😀

      Reply

Trackbacks

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    August 29, 2009 at 7:17 am

    […] See, I sneaked into grissini a portion of vegetables! Like you can hide vegetables into your breakfast, making zucchini-bread oatmeal. […]

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  2. Operation Eat More Veg « Tale Of Two Vegans says:
    October 11, 2009 at 6:08 pm

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  3. Have Courgettes – Will Bake (and make breakfast) « Spatulas at Dawn says:
    October 1, 2010 at 5:50 am

    […] bring myself to bake that weekend. However, I did discover a recipe for Zucchini Bread Oatmeal from Diet Dessert and Dogs and gave that a try the next morning – what a revelation! I have porridge every morning, I […]

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  4. What I Learnt This Weekend… « emilialiveslife says:
    December 3, 2012 at 9:24 am

    […] …zucchini bread oatmeal might be even better than carrot cake oatmeal. […]

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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great!

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