• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Bars & Brownies
      • Cookies
      • Cakes
      • Muffins
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • Index
  • Newsletter
  • Contact Me

Justine Doiron

just real good food

Breakfast, Gluten Free, Oats, Recipes, Vegan, Vegetarian · June 15, 2021

Zucchini Oats | Zoats!

Jump to Recipe Print Recipe

Ok – I REFUSE to let circa 2016 diet culture steal zoats from me. Zucchini oats are the BEST and just because I’m anti diet-culture, doesn’t mean I’m anti-veggie. I love vegetables, and zucchini oatmeal is an amazing way to get some early morning greens in a huge bowl of comforting oatmeal.

(Also to clarify, I’m anti-diet culture but pro-body autonomy – which you’ll find is the stance a lot of health advocates have. It’s all about how YOU want to treat your body, and not being influenced by biased marketing. But it’s v nuanced and tbh we are just here to talk about oats, so I’ll save it for another blog post!)

Now Justine in college was all hyped up on zoatmeal, but then when I was working on my relationship with food I had to take a step back from it and be like – ok do I really like this? And it took a few years to return to it, but now in the summer, zucchini oatmeal is my favorite way to use up any zucchinis that are about to go bad!

What you’ll need for the zucchini oatmeal:

Ingredients are short and sweet – and of course you can feel free to add on and make it your own! It’s all about adding more not less <3

  • 2/3 cup rolled oats
  • 2 cups water
  • 250 grams zucchini about 1 medium one
  • 1 tbsp maple syrup
  • pinch of salt

How to make the zoats!

Now it’s all about patience for this one – you can do it either on the stove or in the microwave, but since zucchini has a lot of moisture, you want to give the oats enough time to cook, absorb the moisture and expand!

Here’s how to do it both ways:

If using a microwave:

  • Slice the ends of your zucchini and use a microplane grater to finely grate the entire vegetable. Set that aside
  • Add the 2/3 cup oats and 2 cups water to a very large bowl. Microwave this for 1-2 minutes (depending on the strength of your microwave)
  • Add 1/2 of the zucchini to the oats, stir and put in the microwave for 2-3 minutes, or until the oatmeal starts to expand and puff up (stop microwaving when it looks like the bowl is about to overflow).
  • Stir and add the remaining zucchini, stir to full incorporate. Microwave again for 2-3 minutes, or until the oatmeal begins to expand again. The key to thick oatmeal is letting is bubble and look like it might overflow, then stopping it right beforehand.
  • When the oatmeal has thickened, remove from the microwave and add in the maple syrup and salt (the salt will help the sweetness!)
  • And go crazy with the toppings – I like chocolate granola or any nut butter, but it’s really up to you!

If using the stovetop:

  • Slice the ends of your zucchini and use a microplane grater to finely grate the entire vegetable. Set that aside.
  • Add the 2/3 cup oats and 2 cups water to a large pot, bring to a simmer.
  • Add in 1/2 of the shredded zucchini and cook on medium heat (simmering, almost a soft boil) for 2-3 minutes or until the oats start to thicken.
  • Add in the rest of the zucchini and continue to cook until the oats have expanded and thickened (about 3-4 more minutes).
  • Remove the oats from the heat, add the maple syrup and salt and stir to combine.
  • Transfer to another bowl and add your favorite toppings!

Watch the recipe video here:

https://youtu.be/aFlSEBNFhKE

And that’s it for this breakfast oatmeal recipe! If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making <3

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you!

Zoats | Zucchini Oatmeal

5 from 1 vote
This used to be a favorite of 2016 diet culture – but let's improve it and make it our own. Just because I'm anti diet-culture doesn't mean I'm anti-veggie, and this is the best (and most delish) way to get in your greens or use up an old zucchini!
Print Recipe Pin Recipe
Prep Time:5 minutes mins
Cook Time:5 minutes mins
Course: Breakfast
Cuisine: American
Keyword: oatmeal, oatmeal bowl, oats, zucchini
Servings: 1 serving

Equipment

  • Microplane/grater

Ingredients

  • 2/3 cup rolled oats
  • 2 cups water
  • 250 grams zucchini about 1 medium one
  • 1 tbsp maple syrup
  • pinch of salt

Don't forget the toppings!

    Instructions

    If using a microwave:

    • Slice the ends of your zucchini and use a microplane grater to finely grate the entire vegetable. Set that aside
    • Add the 2/3 cup oats and 2 cups water to a very large bowl. Microwave this for 1-2 minutes (depending on the strength of your microwave)
    • Add 1/2 of the zucchini to the oats, stir and put in the microwave for 2-3 minutes, or until the oatmeal starts to expand and puff up (stop microwaving when it looks like the bowl is about to overflow).
    • Stir and add the remaining zucchini, stir to full incorporate. Microwave again for 2-3 minutes, or until the oatmeal begins to expand again. The key to thick oatmeal is letting is bubble and look like it might overflow, then stopping it right beforehand.
    • When the oatmeal has thickened, remove from the microwave and add in the maple syrup and salt (the salt will help the sweetness!)
    • And go crazy with the toppings – I like chocolate granola or any nut butter, but it's really up to you!

    If using the stovetop:

    • Slice the ends of your zucchini and use a microplane grater to finely grate the entire vegetable. Set that aside.
    • Add the 2/3 cup oats and 2 cups water to a large pot, bring to a simmer.
    • Add in 1/2 of the shredded zucchini and cook on medium heat (simmering, almost a soft boil) for 2-3 minutes or until the oats start to thicken.
    • Add in the rest of the zucchini and continue to cook until the oats have expanded and thickened (about 3-4 more minutes).
    • Remove the oats from the heat, add the maple syrup and salt and stir to combine.
    • Transfer to another bowl and add your favorite toppings!

    Posted In: Breakfast, Gluten Free, Oats, Recipes, Vegan, Vegetarian

    Get exclusive Justine Snacks content

    You’ll Also Love

    Kale Tahini Pasta
    Lemon Rhubarb Jam
    Cast Iron Vegetables with Buttermilk Dressing

    Comments

    1. Carley says

      June 21, 2021 at 6:33 pm

      5 stars
      Worked really well as overnight oats too! I also added cinnamon, nutmeg and vanilla

      • Justine says

        June 21, 2021 at 7:52 pm

        Omg it sounds so good as ONO – so glad you liked it!

    Next Post >

    Peach & Rhubarb Tart | GF & Vegan

    Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
    • Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
    • Sugared Fig Scones
    • Blueberry Cookies | Vegan & Naturally Blue!
    • Shaved Brussels Sprouts Salad with Pomegranate Dressing & Chili Almonds
    • Baked Kale Salad with Crispy Quinoa
    • Shaved Brussels Sprouts Salad with Pomegranate Dressing & Chili Almonds
    • Baked Kale Salad with Crispy Quinoa
    • Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
    • Blueberry Cookies | Vegan & Naturally Blue!

    Latest on Instagram

    Shaved Brussels Sprouts with Pomegranate Dressing Shaved Brussels Sprouts with Pomegranate Dressing and Chili Almonds! I usually don’t do baked salads back to back, but this dressing hit me like a ton of bricks and I needed to make it. It’s just the right amount of creamy, sweet and acidic, and the chili almonds balance everything out with a nutty crunch.

It serves four which means I have three servings in my fridge just WAITING for me, and I cannot wait. 

Full recipe is on the blog and linked in bio, and I hope you’ll love it if you make it!

https://justinesnacks.com/shaved-brussels-sprouts-salad-with-pomegranate-dressing-chili-almonds/

#bakedsalad #fallfood #saladrecipe #harvestbowl
    I guess home is where the fig scones are https:// I guess home is where the fig scones are

https://justinesnacks.com/sugared-fig-scones/

#figscones #figs
    BONUS EPISODE - How to make a sourdough starter! B BONUS EPISODE - How to make a sourdough starter! Because the end of summer is for building your starter and the fall is for using it 😎

I call this my “Low Discard Sourdough Starter” because I’ve always found myself frustrated by how much flour recipes tell you to waste when building a starter. This one starts with as little flour as possible, and uses a method that makes sure you’ll be ready to bake in less than 7 days. It differs a bit from the traditional method, but it’s fool-proof, and never fails me. 

This is a bit of a longer video, so feel free to save it as a resource for building your starter and visual cues! The full instructions are written out on the blog post linked below and in my bio. 

Let me know of any questions in the comments, and I hope this helps!

https://justinesnacks.com/low-discard-sourdough-starter/

#sourdough #sourdoughbread #sourdoughstarter #howtomakeasourdoughstarter
    BAKED. SALAD. SEASON! And I am sorry for the screa BAKED. SALAD. SEASON! And I am sorry for the screaming I just get so excite! 

And this is just the beginning - so please let me know of any and every baked salad request. Your roasted vegetable wish is my command 🫡

The start to this season is Roasted fennel, crispy edges brussels sprouts, and a reduced figgy balsamic dressing. Chili beans by way of @wearebrightland ardor red chili olive oil. A dreamy, veg-packed salad. The full recipe is on the blog, for when your weather dips below 70 and you’re ready to roast 😎

https://justinesnacks.com/roasted-fennel-brussels-sprout-salad-with-fig-balsamic/

#bakedsalad #fennel #brusselssprouts #healthydinner
    Fall Seaon = Slop Season ☺️ Part 1 A butternu Fall Seaon = Slop Season ☺️ Part 1

A butternut squash soup topped with a bright fennel salad that’s just so cozy and so packed with vegetables you’ll forget you didn’t even have to blend it. Soup and salad. Never soup OR salad. 

The weather has gotten *crispy* so I have gotten *sloppy* and this soup is just the beginning. Let me know any slop requests below!

You can find the full recipe on my blog, and subscribe to my newsletter (free and linked in bio!) bc those lovers got this recipe a bit early!

Ok ily happy weekend 💚

https://justinesnacks.com/fennel-butternut-squash-soup/

#butternutsquash #butternutsquashsoup #fennelsalad
    Shishito peppers in sizzled sesame, dried mint and Shishito peppers in sizzled sesame, dried mint and coriander. A 15-minute salad that is packed with flavor - zippy, nutty, filling - and plant-based! I don’t normally point that out anymore, but people have been asking, and it is!

This is simple, but oh so beautiful. It took me a few tries to perfect her, but I’m glad she’s finally ready! Full recipe is on the blog, and I hope you’ll love it if you make it 🥺

https://justinesnacks.com/shishito-pepper-salad-with-sizzled-mint-sesame/

#shishitopeppers #beansalad #plantbased
    Extra sticky figs, brown butter, nutty rye flour, Extra sticky figs, brown butter, nutty rye flour, and a hit of cinnamon - NEED I SAY MORE?

Ok yelling aside, I hope you’ll make this Upside-Down Fig Cake. It’s fall baking wrapped up in a lil loaf. Full recipe is on the blog and linked. And happy weekend everyone 💚

https://justinesnacks.com/fig-upside-down-cake-with-brown-butter-rye/

#figcake #brownbutter #baking
    • About
    • Privacy Policy
    • Contact Me

    Copyright © 2023 Justine Doiron · Theme by 17th Avenue