If you follow me on social media, you’ve probably seen a lot of posts about zucchini bread oatmeal. You may or may not think this is totally weird. It may or may not actually be totally weird to put grated zucchini in oatmeal, but it’s become a weird-is-good staple in my diet. I’ve been making it for years after trying it on a whim one morning. Experiment gone right. It was about time for an update, though, and a chocolate version was a no-brainer. Cocoa powder is one of my favorite ways to upgrade a bowl of oatmeal with minimal effort.
I usually add some egg whites for a little protein boost, chia or ground flax for fiber, and top it off with a teaspoon or two of peanut butter—ultimate PMS avenger food. Of course, it works for any of the men-folk out there too. Really, it’s great for any day you need to get out there and kick butt while keeping your cool. As a dietitian, I’m also a fan of any convenient way to work in some extra veggies.
This recipe makes 1 serving, but feel free to multiply and portion out into single servings for later in the week. They should keep 3 or 4 days covered in the fridge.
- 1/3 cup oats
- 1 cup water (more if needed)
- 1/2 cup finely grated zucchini (more is ok too)
- 1 /2 banana, sliced
- 1 tablespoon ground flax
- 1 tablespoon cocoa powder
- 1/4 teaspoon vanilla extract
- 1/4 cup liquid egg whites (optional)
- Bring water to a boil. Add oats, flax, cocoa powder, and cinnamon.
- Reduce heat and add banana and zucchini. Stir frequently, breaking up bits of fruit. Allow to cook until liquid is absorbed and banana and zucchini are soft (I should not be giggling as I type this). In the last two minutes, add vanilla.
- If using egg whites, stir in vigorously for a minute or two until oats are fluffy. Turn off heat and cover. Allow to sit 5 minutes before serving.
- Enjoy warm and topped with whatever does it for you—I like peanut butter and maybe a half-teaspoon of chocolate chips.
What’s your favorite breakfast?
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