Coconut Cream Zucchini Oatmeal
This coconut cream zucchini oatmeal is the perfect meal prep breakfast you can make for the week ahead. Quick, easy and a good way to get in your veggies.
I could have oatmeal everyday of the week. Overnight or on the stove top, I never have a dull moment with them. One of the big things that helps to keep them exciting is to play around with different flavors and concepts. And recently, one of the things I find myself gravitating is coconut. It just reminds me of all things warm, cozy and tropical. On top of that, we have an abundance of zucchini at the moment due to the season. These two ingredients come together perfectly for the most delicious bowl of oatmeal.
Why add zucchini to your oatmeal?Â
Outside of just wanting to use up some zucchinis I find myself with at the moment, zucchini is one of those veggies that don’t have a strong flavor. As a result, they blend super well into oats without much detection outside of the green specks from the skin. Totally up to you if you truly want to hide the fact you are eating your veggies in your oats, so feel free to peel it if you want. Outside of getting your veggies, I find grating a bit of zucchini into your oats also helps make them fluffier and increase the volume of what you’re eating. And that extra fiber just helps to further fill you up and keep the energy you get from your oats a little more consistent throughout the morning. This plus the coconut milk make this breakfast extra creamy and delicious.
How to make coconut cream zucchini oatmeal?Â
- Add your almond milk, coconut milk, cinnamon, and salt to a large sauce pan and stir well to combine.
- Bring mixture to a boil then reduce heat to a low simmer and add your oats, flax seed, and grated zucchini.
- Stir oatmeal mixture, and continue to stir and cook for about 10 to 13 minutes or until oats have thickened to your desired consistency.
- Serve immediately or portion oats into individual serving containers to use throughout the week.
Tips for making coconut cream zucchini oatmeal for meal prep
- If using this recipe for meal prep, you can store individually portioned amounts of your oatmeal into separate containers and store in the fridge for easy grab and go options. When ready to eat, add a splash of milk to re-hydrate and reheat in the microwave for 1 minute or until warm to your liking.
- If you don’t like seeing green bits in your oatmeal, just peel the outer layer of your zucchini before grating into your oatmeal.
- If you want to save time grating, toss your zucchini into a food processor with a grating attachment. This will grate your zucchini instantly.
- If you have a pressure cooker you can also place all ingredients in the chamber pot, stir, cover and seal then set your pressure cooker to manual pressure for 3 minutes with a natural pressure release. Once cooked, stir your oatmeal well before serving or storing.
- Feel free to sweeten oats further with maple syrup or top with extra things to help sweeten further. Adding sliced bananas, some dried fruit or nuts and seeds can help make this even more satisfying.
Some More Oatmeal Bowls
Coconut Cream Zucchini Oats
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 5 servings 1x
- Category: Breakfast
- Cuisine: American
Description
This coconut cream zucchini oatmeal is the perfect meal prep breakfast you can make for the week ahead. Quick, easy and a good way to get in your veggies.
Ingredients
- 3 cups unsweetened almond milk
- 1/2 cup full fat coconut milk
- 2 tsp cinnamon
- 1/2 tsp salt
- 2 1/2 cups rolled oats
- 3 tbsp ground flax seed
- 1 large zucchini grated
Instructions
- Add your almond milk, coconut milk, cinnamon, and salt to a large sauce pan and stir well to combine.
- Bring mixture to a boil then reduce heat to a low simmer and add your oats, flax seed, and grated zucchini.
- Stir oatmeal mixture, and continue to stir and cook for about 10 to 13 minutes or until oats have thickened to your desired consistency.
- Serve immediately or portion oats into individual serving containers to use throughout the week.
Notes
- If you have a pressure cooker you can also place all ingredients in the chamber pot, stir, cover and seal then set your pressure cooker to manual pressure for 3 minutes with a natural pressure release. Once cooked, stir your oatmeal well before serving or storing.
Did You Try This Recipe?
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★ Catherine
