The fact that you can mix like five things together and wake up to breakfast all ready to go is the best thing since sliced bread.
For whatever reason, the concept of overnight oats perplexes people. Do you cook the oats? Do you eat them warm? Do you eat them cold? WHAT IS THE DEAL HERE.
The simple answer is that the ball is in your court. The marbles are in your jar. Errr…the oats.
Jars! You should totally make these in a cute little mason jar so you can legit just grab it in the morning when you woke up on the wrong side of the bed twenty eight minutes later than you wanted to and you don’t know where your right shoe is let alone what the hell you’re gonna eat for breakfast. Not like that ever happens to me.
Overnight oats in effect “cook” overnight in the liquid, AKA they soften up so there’s no need to ever actually cook them. If you don’t like cold oats, feel free to heat them up on the stove or in the micro till they’re warmed through. I love topping these with toasty walnuts (just bake at 350F for 10 minutes), coconut, more banana, and a drizzle of pure maple syrup. Almond butter makes quite a terrific topper as well. The funnest part is topping, no doubt.
Overnight oats are typically made with yogurt, but the shredded zucchini and chia seeds make them plenty thick/creamy enough.
And who on God’s green earth wouldn’t be a fan of sneaking a serving of veggies into their breakfast routine?
Hip hip, zucchini!
- 1 medium ripe banana
- 1 cup old-fashioned oats
- 1⅓ cups unsweetened vanilla almond milk
- 1 tsp chia seeds (optional)
- 1 cup grated zucchini
- ½ tsp cinnamon
- Toppings of choice: walnuts, sliced banana, almond butter, chocolate chips, coconut, maple syrup, etc
- Place banana in a medium bowl and mash with a fork. Add the rest of the ingredients and stir to combine. Cover and place in refrigerator for 4-6 hours or overnight.
- In the morning, top with desired toppings and eat at room temperature or warmed to your liking.
[Tweet “Breakfast is served! Banana Zucchini Overnight Oats via @TheHummusapien”]
LOVE this! It’s always a good idea to sneak in a veggie at breakfast time. Banana bread and zucchini bread are my favorite dessert breads, and I never thought of combining the two! Genius!
Alexa [fooduzzi.com] recently posted…Toasty Truffle Oatmeal (aka. Truffle Mushroom Faux Risotto)
basically like eating banana and zucchini bread in batter form! Not complaining here 🙂
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I’ve never tried zucchini in my ats but I know I need to give it a try! This sounds delicious because I love anything with banana!
zucchini everything, yum!! could I adapt this in some way to use Steel Cut Oats? or is there a nutritional benefit to having old-fashioned sometimes vs. steel cut? (my breakfast most mornings is your recipe for overnight apple cinnamon steel cut oats…where you boil for 2 minutes and then just let it sit on the stove) I’d love to switch up the flavor combo if there’s a way.
I tried once making overnight oats. I used almond milk, oats and chia seeds. Expected to have a thick oats and I don’t know if Chia Seeds has expiration date but had to throw it down the drain. It was so liquid. It didn’t thicken up at all.
LOL I remember when I firsttt discovered OO’s I was so so confused as to why people were eating cold oats. But I can’t stop won’t stop now. I have not made ~ZoAtS~ yet, and I need to get my act together because YUM
Christina @ The Blissful Balance recently posted…Braised Beef Short Rib Tacos + 6 Creative Recipes for Your Next Taco Party
Overnight oats are truly a lazy girl’s breakfast sent from the gods. Loooove the zucchini because I’m a true volume eater at heart – gimme all the food!
Emilie @ Emilie Eats recently posted…10 Epic Vegan Cake Recipes
This is such a genius idea putting zucchini in overnight oats – love it! I go through phases of loving hot or cold oats. Right now I’m all about the classic PB and banana hot oats as we get colder in Syders!
I’m all for sneaking some green into my oats! I’m ashamed to admit this but I still have yet to try overnight oats…I know, I deserved to have my food blog license revoked. 😉
Ima have to start wit dis because it looks soooo gooooood.
Sarah @ Making Thyme for Health recently posted…Habanero Pepita Dip
So I saw this…and was immediately like well I know what I’m making for breakfast this week. had a zucchini that needed to be used…love it when recipe fate happens!
Victoria recently posted…Monday Prep and Plan for Healthy Living
Trying these tomorrow! I have some zucchini in my kitchen to use up, and they sound delicious!
Blair @ The Seasoned Mom recently posted…Strawberry Cheesecake Smoothie Bowl
I like that the nutritional information is listed below the recipe. Thanks!
I used cucumber instead of zucchini, and although I had to drain the extra water, it was actually pretty good!! I’m amazed.
I’m so glad that worked–how cool!
I came across this yesterday and even though I was reluctant to mix raw zucchini with oats for my breakfast I thought I’d give it a go. I turned out great. The only improvement I’d make is to use less milk. I’d say 1 cup would be enough. Also, it all turned a bit brownish (because banana go brown). Next time I’m probably going to add either some lime juice or add banana in the morning. Thank you
Your calories are so off!!! 1cup oatmeal: 300 cals 1 banana: 100 cals…. right there that’s 400…..
Very deceiving.
Hey Carli, I used My Fitness Pal’s nutrition calculator to assess the nutritional information for this recipe. You’re correct on your statement about the oatmeal and banana and my recipe reflects all that, divided by 12 muffins. What is deceiving?
A bowlful of goodness.Yum!
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