Gluten-Free Zucchini Bread Oatmeal

This hearty breakfast might almost have you thinking you’re eating a dessert, but it’s actually a super nourishing version of classic oatmeal, made gluten-free and dairy-free, with a serving of vegetables!

Zoats! That’s zucchini + oats! Add that term to the “things I learned on Instagram,” ha.

Oats are a grain and aren’t technically paleo (see my current dietary approach here), but I find that the certified gluten-free version that I prepare in a traditional way works pretty well for me (I’ve included specific instructions in the recipe).

The addition of shredded zucchini helps me get my veggies, and makes this breakfast something I really look forward to eating, especially with the extra sweetness of raisins and the warmness of ground cinnamon. With a ripe banana to add thickness and creaminess, you don’t even need any additional sugar either.

Here’s my printable recipe for this Gluten-Free Zucchini Bread Oatmeal:

Gluten-Free Zucchini Bread Oatmeal

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★★★★★ 5 from 4 reviews

• Author: Carrie Forrest, MBA/MPH
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Healthy, gluten-free, dairy-free

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Description

A gluten-free, delicious twist on a classic breakfast dish.

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Ingredients

• 2/3 cup gluten-free rolled oats, soaked for at least 3 hours in water*
• 1 small zucchini, finely shredded through the tube of a food processor (yields about ½ cup firmly packed)
• 1 ripe banana, sliced
• ¼ cup water if you pre-soaked your oats. If you did not pre-soak your oats, then you’ll need at least ½ cup water
• ¼ teaspoon ground cinnamon
• 2 tablespoons raisins
• 1 tablespoon collagen protein powder (optional)
• Dairy-free milk or yogurt (optional), for serving

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Instructions

1. *As an optional step to make the oats easier to digest, I like to soak my oats at room temperature for at least 3-8 hours in water and about a tablespoon of apple cider vinegar. Then, when I’m ready to cook them, I give them a rinse in a fine mesh colander and put them in the pot.
2. Place the oats, shredded zucchini, sliced banana, water, cinnamon, and raisins in a medium pot. Give the mixture a stir.
3. Turn the heat to high until the mixture starts to simmer. Stir it again, cover the pot, and then reduce the heat to low and cook for about 5 minutes. Stir occasionally to prevent burning.
4. Just before serving, stir in the collagen peptides. Serve the oatmeal hot, with a splash of dairy-free milk or yogurt, if desired.

See how easy?! Enjoy.

Items recommended for this Gluten-Free Zucchini Bread Oatmeal recipe (some affiliate links included):

• Certified gluten-free oats. This brand is my favorite because it’s a version that is higher in protein.
• Organic real ground cinnamon.
• Collagen peptides protein powder by Vital Proteins.
• Breville food processor (this is the one I have and love).

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