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Zucchini Bread Oatmeal

Zucchini Bread Oatmeal

Treat yourself to a bowl of this Zucchini Bread Oatmeal and get all the flavors that you would from the bread without overindulging!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 176kcal
Author Ashley C.


  • 1 cup milk I used unsweetened almond milk
  • 1 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup shredded zucchini excess liquid squeezed out
  • 1-2 tablespoons maple syrup depending on how sweet you like your oatmeal
  • 1 tablespoon almond butter
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon pecans chopped (optional)


  • In a small saucepan bring the milk to a boil.
  • Add in the oats, cinnamon, nutmeg, salt and zucchini and stir together.
  • Reduce the heat to medium and simmer until almost all of the liquid is absorbed.
  • Remove from the heat and stir in the maple syrup and vanilla then cover with a lid for a couple minutes.


Serving: 0g | Calories: 176kcal | Carbohydrates: 22g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 30mg | Potassium: 282mg | Fiber: 3g | Sugar: 7g | Vitamin A: 160IU | Vitamin C: 5.3mg | Calcium: 103mg | Iron: 1.2mg