Cinnamon Zucchini Oats

If you’ve been around here long enough you know I love adding vegetables into my meals wherever I can, and that includes breakfast! Sure, eggs are an easy breakfast base to pile on veggies, but I also like to give my oatmeal the royal treatment by sneaking in some extra fiber and color too.

Summer is winding down, so I’m soaking up all the tomatoes, stone fruits, and summer squash before September ends, which means my meal preps are leaning heavy on these farmers market goodies. This weekend I was reminded of zucchini oats, or as I like to call them “zoats”, by a friend, and just like that I had my week’s breakfasts planned.

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For these oats I went the extra step and utilized the steel cut variety of oats. I say extra step because they do take a bit longer to cook than old-fashioned oats, but I find it’s definitely worth the extra nutrition! Steel cut oats contain about double the fiber as rolled oats, which means they have a lower glycemic index and impact blood sugar spikes less dramatically, making them great for sustained energy and hunger satisfaction.

If you’re wondering about the zucchini taste of this breakfast rest assured that the squash flavor is subtle and essentially nonexistent thanks to the warm cinnamon and other toppings you may choose to add.

Make up a big batch and portion some out each morning, with toppings of your choice- now you’re zOATally ready to tackle the day!

Cinnamon Zucchini Oats- serves 4

Ingredients

  • 4 cups water

  • 1 cup steel cut oats

  • 1 small zucchini shredded (about 1 1/4 cups)

  • 2 tbsp vanilla collagen peptides, such as Primal Kitchen Collagen Fuel

  • 2 tsp ground cinnamon

  • pinch of sea salt

  • Toppings of choice- fresh or frozen berries, nut butter, hemp or flax seeds

Directions

  1. In a medium pot, bring 4 cups of water to a boil. Once boiling add the oats. Simmer uncovered over medium heat, stirring occasionally, for about 30 minutes until the oats become thick and fully cooked.

  2. Turn off the heat and add in the shredded zucchini, collagen, cinnamon, and salt. Stir until well combined.

  3. Store in a single or individual airtight containers in the fridge for up to 5 days. To serve, warm in the microwave and add desired toppings.