This Chocolate Zucchini Bread Oatmeal Zoats is the most delicious Gluten Free and Vegan breakfast recipe you’ll need this year!
Guys, there’s a new oatmeal hybrid in town and as usual, it has a cheeky little pet name. It’s not my beloved Proats (protein oats), it’s my veggie packed zucchini-laced ZOATS! I was skeptical at the idea, but then I realized OMG, what a damn GENIUS way to get in your veg!
And what pairs better with zucchini than chocolate so it made sense we made a Chocolate Zucchini Bread Oatmeal Zoats that will LEGIT blow your mind.
How to Make Chocolate Zucchini Bread Oatmeal Zoats
This is surprisingly simple and you can also make a huge batch and rewarm them throughout the week. The combination is as simple as some chewy rolled oats cooked in unsweetened almond milk, ripe bananas for natural sweetness, cocoa powder, vanilla, cinnamon, grated zucchini and a big heaping spoonful of walnut butter. I love walnut butter in these Chocolate Zucchini Bread Oatmeal Zoats because it gives the most authentic zucchini bread flavour, but if you can’t find it, any nut butter will totally work.
I also like lots of texture in my oats so I added in some walnuts and raisins for some crunch and chew. If you’re making a big batch of these Chocolate Zucchini Bread Oatmeal Zoats, now is when you would simply pop it in the fridge until morning.
Then, it’s time to decorate! You can play with whatever toppings you’ve got in your pantry and fridge, but to stay on theme with the zucchini bread, I add sliced bananas, walnuts, walnut butter, cacao nibs, and more golden raisins. You do you- hell, a handful of sprinkles would be fine by me.
I PROMISE you that no one in your family will taste or detect the zucchini because it literally just melts into your mouth in a pool of chocolately goodness.
I would love to know what your family thought of these Chocolate Zucchini Bread Oatmeal Zoats! Leave me a comment and let me know what baked good you would LOVE to see turned into a healthy breakfast!!
Chocolate Zucchini Bread Oatmeal Zoats
- Sliced banana
- Cacao nibs
- Walnut butter
- Walnuts crushed
- Golden raisins
- In a medium saucepot, add the oats, almond milk, banana, cocoa, vanilla, cinnamon, nutmeg and salt. Bring to a boil, then reduce the heat to a simmer. Cover and allow to cook until the milk has been absorbed and the oats are tender.
- Stir in the walnut butter and zucchini and take off the heat. Stir in the walnuts and raisins.
- Divide between four bowls and garnish with banana, cacao nibs, walnut butter, walnuts and raisins.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.