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4.84 from 6 votes

Zucchini Bread Overnight Oats

Zucchini bread that you don't have to bake? Zucchini Bread Oatmeal, or "oats" is a one of a kind breakfast recipe that can be prepped in minutes and ready when you wake up in the morning. These zucchini overnight oats are a delicious and healthy way to get in some extra veggies to your day!
Prep Time5 mins
Course: Breakfast
Cuisine: American
Servings: 1
Calories: 380kcal
Author: Lorie Yarro

Ingredients

  • ½ cup rolled oats regular or gluten free
  • ¼ cup grated zucchini
  • 1 T raisins
  • 1 T chopped pecans or walnuts
  • ½ - 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1-2 teaspoon pure maple syrup
  • ½ cup milk of choice
  • Dash of sea salt
  • optional add ins: ground flax, chia seeds, cashew butter

Instructions

  • Combine all ingredients in a small jar or container that can be sealed.
  • Stir well to combine.
  • Let chill in the refrigerator overnight.
  • Eat hot or cold.

Notes

  • Eat your overnight zucchini oatmeal hot or cold. Everyone has a preference. I like to warm mine up in the microwave for about 45 seconds to one minute before eating.
  • If too much of the milk has been absorbed when you go to eat your oatmeal, just add an extra splash or two.
  • Some people like steel cut oats in their overnight oatmeal. I am not a fan as they are still super chewy and have a crunch to them even after soaking overnight. But this zucchini bread oatmeal recipe can be made with steel cut oats if you prefer.
  • For vegan overnight oats, use a dairy free milk. For gluten free, make sure your oats say "certified gluten free" on the package.

Nutrition

Calories: 380kcal | Carbohydrates: 53g | Protein: 11g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 12mg | Sodium: 63mg | Potassium: 579mg | Fiber: 7g | Sugar: 12g | Vitamin A: 268IU | Vitamin C: 7mg | Calcium: 193mg | Iron: 3mg