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.


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


  • 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


  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.

Farewell Summer Ratatouille

Fall is undeniably my favorite season in terms of weather, cozy clothing, and hot beverages, but it’s tough to beat summer produce! As we speed through September, I wanted to give summer’s bounty one final hurrah, but with using my go-to fall kitchen appliance- my slow cooker.


Danny and I are leaving for Italy at the end of the week, so I wanted work lunches to be prepped as much as possible because I knew evenings would be a flurry of last minute planning and packing. So, while football was playing in the background, I dusted off my slow cooker (or crock pot, as others may know it) and tossed in the easiest “farewell summer” ratatouille.


I plan to serve this alongside different grains (quinoa or farro most likely), with a new protein each day to beat boredom (I have some frozen shrimp and garbanzo beans that would both work well I think). You could certainly dress it up each day with a new flavor too- add olives, capers, or cheese to keep things interesting!


Are you ready for fall or hanging on to summer?

Farewell Summer Ratatouille- serves 3


  • 2 small Italian eggplants

  • 1 yellow squash

  • 1 zucchini

  • 1 red and 1 orange bell pepper

  • 1 1/2 cups cherry tomatoes

  • 2 tbsp tomato paste

  • 1 tbsp dried basil

  • 3 tbsp olive oil

  • 1 tsp salt


  1. Cut all vegetables (minus tomatoes) into small 1-inch cubes. You want them to all be about the same size so that they cook evenly. Add all prepped vegetables and tomatoes to slow cooker.

  2. To vegetables, add tomato paste, olive oil, basil, and salt. Use hands or a large spoon to toss everything together until all ingredients are mixed well.

  3. Cook on the HIGH setting for 4 hours.

  4. Once finished, remove cooked vegetables with a slotted spoon as a lot of liquid will have been released during cooking. Serve right away or store in glass container and add to lunches throughout the week.