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Bowl of zucchini oatmlea topped with banana slices, strawberries, mango, pepitas, and hemp hearts.

Coconut Cream Zucchini Oats

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 5 servings 1x
  • Category: Breakfast
  • Cuisine: American


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.


  • 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


  1. Add your almond milk, coconut milk, cinnamon, and salt to a large sauce pan and stir well to combine.
  2. Bring mixture to a boil then reduce heat to a low simmer and add your oats, flax seed, and grated zucchini.
  3. Stir oatmeal mixture, and continue to stir and cook for about 10 to 13 minutes or until oats have thickened to your desired consistency.
  4. Serve immediately or portion oats into individual serving containers to use throughout the week.


  • 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.

Keywords: baked oatmeal, coconut, zoats, zucchini